Vegan Grilled Cheese, that is, starring Cheddar Flavored Daiya, 100% cow-free. Which is good for the lactose-intolerant, as well as vegans. It’s doubly good for folks like me that are both.
Here’s how I make my grilled “Cheese” (daiya) sandwiches:
- Quality white bread. I like Sara Lee Artesano bread. I checked the label, and found no animal products listed. It’s even available locally, which is great for me.
- Daiya Cheddar flavor slices
- Vegan Margarine. I’m using Smart Balance Original Vegan.
- Lightly toast two slices of bread. Toasting keeps the sandwich from getting soggy. I usually use setting 1 or 2 on our toaster.
- Put a skillet on the burner at just higher than medium heat (6 out of 10)
- Spread both sides of each slice of toast with vegan margarine.
- Assemble the sandwich on the skillet
- Cook until each side is golden brown and the daiya is melted. You’ll have to mind it the whole time and flip it more than once.
- You’ll provably have to press it down with a spatula before it’s done. That’s okay. Grilled “cheese” is supposed to have ridges and variations.
- Eat and enjoy
Okay, I know this isn’t a huge, overwhelmingly complicated process, and I know you could have figured this out yourself, but the grilled “cheese” (daiya) sandwiches I’ve been eating lately have been so darn good I just had to share.