Yes, Vegan Grilled Cheese Exists—and It’s Amazing

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vean grilled cheese

Photo: Courtesy of Fanny the Foodie

Hey there!

I like bread, especially the day after a big night out. All I want is bread, I don’t know why, but my body is like, get those carbohydrates in! However, me as a real foodie, I’m not happy with a plain piece of bread—how could I, being called Fanny the foodie?

After last Friday night I just needed some bready yumminess on my plate. Yes, my friends, I did have a pretty fun night, and yes, there might have been a tad too much liquid involved, but I am young, so don’t judge. Anyways, let me get to the point of this post: I wanted a sandwich. I wanted a good old toasty, so I went into the kitchen and got creative, and the end result was this friggin’ yummy piece of heaven.

A sandwich stuffed with a vegan cheese sauce, garlicky mushrooms, rocket, red onion, and sun-dried tomatoes—oh my God, AMAZING. There aren’t even words to describe the explosion of flavors that was happening in my mouth when I tried this: major foodgasm! Even my sister approved. She said, “Fanny, this is the best sandwich I have ever eaten. In fact, this is one of the best things I have ever had.” See, it must have been pretty darn great if even my sister approves.

Anyways, enough rambling, here’s the recipe:

INGREDIENTS

4.2 oz silken tofu
.7 oz nutritional yeast
2 tbs cashew butter
½ tsp salt
1 tsp lemon juice
7 oz mushrooms
1 clove of garlic
Olive oil
Pepper
Salt
Rocket (a handful)
16 sun-dried tomato halves
1/2 red onion, sliced
8 slices of whole wheat bread
Olive oil to brush your bread

INSTRUCTIONS

  1. For the “cheese,” add silken tofu, nutritional yeast, cashew butter, salt, and lemon juice into a blender, and blend until smooth. Put aside for later.
  2. For the garlicky mushrooms, slice the mushrooms and chop up the garlic, add some olive oil into a pan, and fry the garlic and mushrooms over medium heat until the mushrooms are completely cooked. Add salt and pepper to taste.
  3. Now you’ve just got to stack your sandwiches. Smear four slices with the “cheese” sauce, top with rocket, 4 sun-dried tomatoes per sandwich, red onion, and the garlicky mushrooms. Top with the other slice of bread.
  4. Brush the outside of your sandwiches with olive oil and fry in the same pan in which you earlier prepared your mushrooms. I like to place something heavy on top of my sandwiches so they sort of get pressed together, as if you would prepare them in a panini maker. Just place some aluminium foil on top of your sandwiches and place something heavy on top of it (I used a Quattro staggioni jar, which was filled with granola). However, you could also go the easy way and just use a panini maker, if you happen to have one.
  5. Fry on both sides until golden brown; this only takes a couple of minutes.
  6. Slice in half and serve with a side salad, some baked veggies, or just by itself.
vegan grilled cheese

Photo: Courtesy of Fanny the Foodie

Voila, guys, this is it: the best sandwich you will ever taste. This. Is. Amazing! That’s it then ’cause there’s nothing else to be said, just try it and you’ll know what I mean. You are gonna be speechless.

Bisous,

Fanny the Foodie

Fanny is first and foremost a major foodie. She loves anything about food: She loves preparing it, styling it, shooting it, and, of course, eating it. Her blog is her creative outlet on which she weekly publishes plant-based recipes. From the most indulgent chocolate treats to healthy breakfasts and delicious dinner recipes, she’s got you covered. Follow along on Instagram at @fannythefoodie.

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