|Nutritional Guidelines (per serving)|
|Servings: 4 sandwiches (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A grilled cheese sandwich is an easy lunch for kids and adults, You can make it with vegan cheese if you are eating dairy-free or eliminating animal products.
Making a delicious vegan grilled cheese is dependent on two things—the bread and the vegan cheese. Try a few different brands to find the ones you like best; three of my favorites are Follow Your Heart, Daiya, and Teese. With Daiya, you have a choice of their Daiya shreds or slices. Another choice that emulates American cheese slices is Earth Island American Style Slices.
Your choice of bread is also important for making a great vegan grilled cheese sandwich. You don't have to use sourdough, as in this recipe. A whole grain dairy-free bread will add even more texture. Whatever bread you choose, it should be about 1/2 inch thick in order to not dry out when grilled.
This recipe uses olive oil for pan-frying. If you want a buttery flavor, try using a vegan butter instead.
- 8 ounces vegan cheese (of your choice, shredded or cut into thin slices)
- 8 slices dairy-free sourdough bread
- 2 teaspoons olive oil (for pan-frying)
Place about 2 ounces of dairy-free cheese, shredded or in strips, on top of four of the bread slices, then top with the remaining four and press the sandwiches together firmly.
Lightly oil a non-stick cooking pan with olive oil, then place it over medium-high heat and add the sandwiches.
Cook each sandwich until the dairy-free cheese is melted and the bread is golden brown on both sides, about 2 to 3 minutes per side. Serve warm.
This basic grilled cheese sandwich pairs well with a salad or a cup of vegan tomato soup, perfect for dipping. It's a satisfying comfort food lunch on a rainy day.
- Sliced tomatoes
- Vegan pesto or fresh basil leaves
- Tempeh bacon
- Fruit jam (fig, berry, apple, rhubarb, orange marmalade)
- Thinly sliced apple
- Onion slices or carmelized grilled onions
- Arugula, spinach, kale, or other greens
- Garlic aioli
- Jalapeno slices
- Olive tapenade
- Horseradish sauce (vegan)
- Cucumber slices
- Sweet or dill pickles or relish
- Roasted bell peppers (red, green, yellow, or a combination)
- Pickled peppers
- Grilled asparagus
- Canned artichoke hearts (chopped)
- Broccoli or cauliflower (steamed or roasted, finely chopped)
This recipe is suitable for dairy-free, egg-free, and vegan diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully. Search for any hidden dairy-derived ingredients (or other allergens, if these apply to you).