Gourmet Vegan Grilled Cheese
Melty cashew cheese, caramelized onions, and sourdough bread come together in this gourmet vegan grilled cheese. The cashew cheese is made from scratch and delivers a creamy, tangy pull similar to dairy-based versions. Plan on about 30 minutes from start to finish.
Equipment
- 1 Non-stick skillet or cast-iron pan
- 1 High-speed blender
- 1 Spatula
- 1 Sharp knife
- 1 Small saucepan
Ingredients
For the Cashew Cheese
- 1 cup raw cashews soaked in hot water for 20 minutes and drained
- ¼ cup nutritional yeast
- 2 tablespoons fresh lemon juice about half a lemon
- 1 teaspoon apple cider vinegar
- ½ teaspoon sea salt adjust to taste
- ½ cup unsweetened plant milk preferably almond or oat
- 1 tablespoon tapioca starch helps with melting consistency
For the Sandwich
- 4 slices sourdough bread thick-cut, artisanal recommended
- 1 medium yellow onion thinly sliced
- 1 tablespoon olive oil for caramelizing onions
- 2 tablespoons vegan butter unsalted, for grilling sandwich
- ¼ teaspoon black pepper freshly ground
Instructions
- Prepare the Cashew CheeseIn a high-speed blender, combine the soaked and drained cashews, nutritional yeast, lemon juice, apple cider vinegar, sea salt, plant milk, and tapioca starch. Blend on high until completely smooth, scraping down sides as needed.
- Cook the Cashew CheeseTransfer the blended cheese mixture to a small saucepan over medium heat. Stir continuously for 3–5 minutes until the mixture thickens to a gooey, meltable consistency. It should stretch slightly when stirred. Remove from heat and set aside.
- Caramelize the OnionsIn a skillet over medium-low heat (135°C / 275°F), add olive oil and sliced onions. Sauté for 10–12 minutes, stirring often, until golden brown and deeply fragrant. Sprinkle with a pinch of black pepper. Set aside.
- Assemble the SandwichesSpread a generous layer of warm cashew cheese onto two slices of sourdough bread. Top each with caramelized onions, then cover with the remaining bread slices. Press slightly to secure.
- Grill the SandwichesHeat a non-stick skillet over medium heat (175°C / 350°F). Add 1 tablespoon of vegan butter. Grill each sandwich for about 4–5 minutes per side until golden brown and crispy, adding remaining butter as needed.
Notes
- Substitute tapioca starch with arrowroot if unavailable for a similar stretchy texture.
- Add a slice of tomato or a sprinkle of vegan parmesan for extra layers of flavor.
- If short on time, use pre-made vegan cheese slices, though the homemade version offers deeper flavor.
Nutrition
Calories: 990kcalCarbohydrates: 105gProtein: 30gFat: 54gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 29gTrans Fat: 0.1gSodium: 1493mgPotassium: 906mgFiber: 7gSugar: 19gVitamin A: 547IUVitamin C: 10mgCalcium: 111mgIron: 10mg
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