Recipe by White Rose Child
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)
Top Review by =Leafy=
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.
- 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)
Directions See How It's Made
- 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.