Creamy & Delicious Plant-based Grilled Cheese
Creamy & delicious Plant-based creamy grilled cheese hits the spot. Buttery, decadent, and creamy, made without dairy, gluten, soy, or corn.
Equipment
- 2 baking sheets
- 1 spatula
- 1 Panini press or ceramic saute pan
Ingredients
- Miyoko's Pourable Plant Milk Mozzarella or Cashew Cheese
- Medical Medium bread or Bread SRSLY or Earth's Garden Vegan or Sami's Bakery
- Miyoko's vegan butter spread or avocado oil
Instructions
- If you have a loaf of bread, I suggest slicing it into ½ inch slices, as you don’t want the slices to be too thick to make the grilled cheese sandwich.
- Preheat the oven to 400 F and prep two baking sheets with parchment.
- To each slice of bread, either drizzle the Miyoko’s mozzarella generously, or spread the homemade cashew cheese on the bread.
- Place all the bread slices onto the baking sheets and bake for approximately 12 minutes.
- If you are using two baking sheets, then make sure that you rotate the baking sheets both back to front and top to bottom. You want the cheese on top to bubble and become golden brown.
- Once that is done, put two slices of bread together like a sandwich, obviously having the cheesy sides touch in the middle.
- Place in a panini or sandwich press and press for about 2 minutes or so.
- If you are open to using it, you can spray a little avocado oil on both sides of the sandwich before putting it into the panini. For even more flavor you can use Miyoko’s Vegan Butter instead of the oil on the panini press.
- If you do not have a panini press you can cook both sides of the sandwich on a hot skillet or ceramic sauté pan until the bread becomes crispy.
Notes
Pairs well with my Simple Tomato Soup for a healing recipe or my Roasted Creamy Tomato Soup for a more decadent recipe.
