Prep 8 mins
Cook 2 mins
This is one of the first vegan recipes I ever tried. While it does not imitate grilled cheese, it has become one of our favorites. Gooey and glorious! (from Vegan Vittles)
- vegan margarine (optional)
- 4 -6 slices whole wheat bread
- 1⁄3 cup water
- 4 teaspoons nutritional yeast flakes
- 1 tablespoon oat flour (see below)
- 2 teaspoons cornstarch
- 2 teaspoons no-added-salt tomato paste or 2 teaspoons ketchup
- 1 tablespoon tahini (can omit for a fat-free sandwich, but it adds richness and depth)
- 1 tablespoon lemon juice
- 1⁄2 teaspoon onion powder
- 1⁄8-1⁄4 teaspoon garlic granules
- 1⁄8 teaspoon turmeric
- 1⁄8 teaspoon dry mustard (can be omitted)
- 1⁄8-1⁄4 teaspoon salt (optional)
- Note: to make oat flour, whiz some oats in a food processor or blender till fine.
- The cheeze keeps well in the fridge, so if pressed for time you can double or triple it, and microwave for a few seconds to soften before spreading.
- If you don't have a nonstick pan you can lightly butter the bread.
- Combine all remaining ingredients, water to salt, in a small pot over medium-high heat. Whisk together as it comes to a boil and immediately turn down to low, stirring continuously for a minute or two, till the cheeze is thickened and creamy. Remove from heat.
- Heat a non-stick skillet, or regular if using margarine, on medium.
- Spread it on the bread to make sandwiches. This makes quite a bit of cheeze for two sandwiches, so you might want to spread it over three. (But it's so gooey when thick, yum)
- Grill on preheated skillet till golden, then flip and do other side. Serve immediately. Great with a salad or veggie sticks and dip.
This is genius! Although, as the author says, it's not exactly like grilled cheese, the taste does come amazingly close to cheddar. In my opinion it's closer in taste than Daiya, the gold standard of fake cheese. But most important, it's just yummy for what it is.
I *love* this recipe. I usually make at least four times what's listed so I can store it in my fridge all week. The "cheeze" has become a breakfast staple for me. Thank you!
This makes such a small amount you might as well double the recipe. It's nice to have on hand in the fridge to put on hot cooked veggies or spread on crackers. Instead of doubling, I made the recipe twice. First I went a little heavier on the tomato paste and lighter on the tahini, lemon and mustard. Next I did the opposite. I liked the first version better, but both were good. It's easy to fiddle with the ingredients and get the flavor you like best. I think most any vegan or someone needing a cheese substitute would be happy with this if you keep an open mind and don't expect it to mimic the taste and texture of cheese. Just go with it and appreciate it for what it is. Makes a nice grilled cheese on whole grain bread to dunk in tomato soup.