Vegan Grilled Cheese Recipe By Tasty

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GRILLED CHEESE RECIPE BY TASTY



Grilled Cheese Recipe by Tasty image

The secret to a perfect grilled cheese recipe? Mayonnaise! (No, really, it makes the outside crispier and tangier.) Spread butter on one side of each bread slice and mayo on the other. Sandwich the cheddar slices between the buttered sides, leaving the mayo sides on the outside. Fry for a few minutes until golden, dip into a bowl of tomato soup, and resolve to never make a grilled cheese without mayo ever again!

Provided by Betsy Carter

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 4

2 pieces sourdough bread
1 ½ tablespoons unsalted butter
1 ½ tablespoons mayonnaise
3 slices cheddar cheese

Steps:

  • On a cutting board, butter each piece of bread with butter on one side.
  • Flip the bread over and spread each piece of bread with mayonnaise.
  • Place the cheese on the buttered side of one piece of bread. Top it with the second piece of bread, mayonnaise side out.
  • Heat a nonstick pan over medium low heat.
  • Place the sandwich on the pan, mayonnaise side down.
  • Cook for 3-4 minutes, until golden brown.
  • Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes.
  • Enjoy!

Nutrition Facts : Calories 1895 calories, Carbohydrate 312 grams, Fat 41 grams, Fiber 13 grams, Protein 70 grams, Sugar 27 grams

VEGAN GRILLED CHEESE RECIPE BY TASTY



Vegan Grilled Cheese Recipe by Tasty image

Here's what you need: cashews, medium carrot, nutritional yeast, tapioca starch, lemon juice, salt, garlic powder, turmeric, vegan butter, white bread

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 10

½ cup cashews
1 medium carrot, sliced
3 tablespoons nutritional yeast
2 tablespoons tapioca starch
1 teaspoon lemon juice
1 teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon turmeric
vegan butter, to taste
8 slices white bread

Steps:

  • In a medium pot, bring 4 cups (960 ml) of water to a boil. Add the cashews and carrot and boil for 10 minutes, or until the carrot is fork tender.
  • Use a slotted spoon to transfer the cashews and carrot to a high-speed blender. Do not discard the cooking water.
  • To the blender, add the nutritional yeast, tapioca starch, lemon juice, salt, garlic powder, turmeric, and 1 cup ( 240 ml) plus 2 tablespoons of reserved cooking water (discard any remaining water). Blend the sauce for 2-3 minutes on high speed, until completely smooth.
  • Pour the "cheese" sauce back into the pot and stir with a spatula over low heat. Clumps should begin to form. Continue stirring for 2-4 minutes, or until the sauce is thickened and stretchy. Remove the pot from the heat and set aside.
  • Butter each slice of bread on 1 side. In a medium nonstick skillet, heat a dollop of vegan butter over medium heat. Once the butter begins to bubble, add a slice of bread, butter side down, and use a spatula to spread cheese sauce on top. Top with another slice of bread, butter side up. Cook for 2-4 minutes, or until the bottom of the bread is golden brown. Flip and cook for 2-4 minutes more, until the other slice of bread is golden brown as well, then remove from pan. Repeat with the remaining ingredients.
  • Slice the sandwiches in half and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 118 calories, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, Sugar 1 gram

VEGAN GRILLED CHEESE



Vegan Grilled Cheese image

Vegan cheese doesn't really melt the same as dairy cheese, so keep the heat low to give it plenty of time to soften while crisping the bread for this recipe. It is also quite rich due to a high amount of oil, so just a slice and a half per sandwich is enough to be gooey and decadent, but not heavy.

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

Dijon mustard, for spreading
8 slices vegan whole-wheat bread
6 slices vegan cheese
Olive oil, for brushing

Steps:

  • Spread the mustard on 1 side of 4 slices bread, then top each with 1 1/2 slices cheese and another slice of bread. Generously brush the sandwiches with olive oil.
  • In a large nonstick skillet, cook the sandwiches over medium-low heat until the bottoms are lightly browned, 5 to 7 minutes. Flip the sandwiches, cover the skillet and cook until the cheese melts and the bread is crisp, about 10 more minutes; uncover in the last minute to let out the steam.

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