Vegan Grilled Cheese

Vegan Grilled Cheese

Recipe by Rachel Gaewski from tasty.co

Lunch 30 Mins.

Ingredients

4

4 servings

  • 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

Instructions

  • 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!

Nutritional Facts

Per 4 servings

  • Calories: 119
  • Carbohydrate: 14g
  • Fat: 5g
  • Fiber: 1g
  • Protein: 4g
  • Sugar: 1g

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