Am I really writing a recipe for a grilled cheese sandwich? Yes I am. I really am. Don't worry, I'm well aware that most of you, if not all of you, are experts in the category of grilled cheese sandwiches, because who isn't? An I-just-moved-out-of-my-parents-house staple. Here's the thing though, how could I NOT post this recipe for my Vegan Mozzarella Grilled Cheese?! Just look at this delicious looking, want-to-sink-my-teeth-into-it-immediately, ketchup-on-the-side-with-a-bit-of-Sriracha, sandwich. Swoon, Vegan Mozzarella Grilled Cheese, swoooon!!
There were four pieces of this sandwich, but as I said, must eat immediately, so alas, you are left with visuals of only three.
As far as I recall, I haven't bothered making a grilled cheese sandwich since going vegan. Not one that is strictly just delicious vegan cheese anyways. The store bought vegan cheeses are good, but I have never felt they were awesome enough all by themselves. At least not the ones I have tried. They always seem a bit finicky to melt. But then came along the Melty Stretchy Gooey Vegan Mozzarella, and all of that changed. Why hello scrumptious Vegan Mozzarella Grilled Cheese, it would be an insult not to share you with the world.
Bon appetegan!
Sam.
(click stars to vote)
Vegan Mozzarella Grilled Cheese
Servings: sandwiches
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Ingredients
- 1 tablespoon vegan butter
- 1 recipe Melty Stretchy Gooey Vegan Mozzarella
- 6 slices bread of choice
- Ketchup and Sriracha for dipping, (optional)
Instructions
- Butter one side of each of the slices of bread. Take three of the slices and divide the Melty Stretchy Gooey Vegan Mozzarella evenly among them. Top the bread with the remaining three slices of bread, butter sides out.
- Heat a pan over medium heat, and grill the sandwiches until they are golden brown on the bottom. Flip each sandwich and brown on the other side. Make sure the sandwiches are heated through.
Notes
Nutrition
Rachelle says
I made these cookies for Valentine's Day and I love everything about them!
I used about 4-5 tsp of beatroot powder instead of red food coloring. It gave the cookie a mauve color. Next time I would probably start with 2 tbsp (6 tsp) of beetroot powder to make the red color more vibrant, but I still like how they turned out!
I also successfully made a tray of mini cookies to bring to work (making about 20 cookies with HALF of the dough). I started them at 7 minutes then added another minute or two until they outside of the cookie looked similar to my first normal-sized batch.
Thank you for sharing this recipe! I'm adding it to the books:)
Laura says
Also I put thin slices of sweet onion on the quesadilla with the cheese and put more cheese & a second tortilla on it of I do single tortillas folded over. It depends.
Laura says
L love all of your recipes! Thank you so much! I make what I call Grilled Cheese Quesadilla. I have also come up with a liquid dough recipe what making a buckwheat groats/quinoa flatbread. Videos are now all over Youtube. I have used Einkorn flour and
probably tomorrow I'll make Spelt liquid dough tortillas. Just put any cheese in the middle of a cooked tortilla on half, fold it over and toast up. Here;s my Tortilla recipe.
1 cup flour, 2 tsp Tandoori and or 2 tsp chili powder spice, 1 tsp baking powder,
1/2 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, or no spices would be okay too.
1. Whisk all dry ingreds in a bowl.
Add wet ingreds and whisk, 2 flax eggs, 1 cup water,m 2 tsp fat of choice, oil, etc.
3. Let sit 5-15 miins. 4. Heat non-stick skillet and when hot ladle batter in and kind of
move ladle around a tiny bit or tilt skillet. If you watch some videos you will see what I mean. You'll get the hang of it. 5. When it has bubbles and looks dry on top, flip it.
Let cook til done. As you go, top the cook tortilla under a tea towel to keep pliable.
When cool make the quesadilla. Thank you form all the recipes you share and all of your hard work.
Nancy says
This is a favorite! I found this recipe a couple of years ago, and I love it! But a whole batch of cheese is too much for me, and halving the batch is too much trouble and is still too much. So here’s what I’ve been doing - I make up a whole batch, use a quarter cup for a single sandwich, and I store the rest of the runny liquid in the fridge in a tightly sealed mason jar. When I’m ready for another sandwich, I just shake it up and pour out another quarter cup and heat it in a small frying pan like scrambled eggs. It gets a little thick in the fridge, but not too bad. Thanks, San, for all these awesome recipes!
Jamie says
I just made this cheese. It is so good! I am not a fan of store-bought vegan cheese. I don’t like the taste and I miss the stretch. This covers both beautifully. Can’t wait to try it on pizza.
Sam Turnbull says
Wonderful! So happy you enjoyed, Jamie 🙂
Thomas N Thompson says
Made a 4 X batch; Kappa carrageenan, all ingredients into a bowl for ease then into ninja blender, added boiling water, medium speed for 1 min, into an oiled pyrex dish into fridge; OUTSTANDING! WOW! love it. Thanks Sam!
Sam Turnbull says
Wonderful!! SO thrilled you enjoyed it, Thomas 🙂
Laura says
Made this tonight on homemade herb bread to go with our packaged tomato soup (eventually I'll get around to making it from scratch... or maybe not...) and it was fantastic! It was perfectly gooey and stretchy. Can't say whether or not it tastes like *mozz* because it's been nearly 3 years since we went plant-based, and I don't remember the taste of cheese anymore. These sandwiches were met with "mmms" and "this is so good" and not even so much as a crumb was left when dinner was finished.
Thanks so much, Sam! Your recipes are consistently a hit in our house 🙂
Sam Turnbull says
Aww that's great, Laura! 🙂
Jessica S. says
I tried this out of your Fuss-Free Vegan book today (I just received it this week). I used the Life-Changing Mozzarella AND the Nacho Cheese Love. I LOVED it. I think next time I'll have to use less buttery spread on the bread, but that's an easy fix. My eight-year-old son said "it's edible." Which, for him, that's high praise. 😉 I'm looking forward to trying more of the cookbook recipes.
Sam Turnbull says
Hahaha cute. I hope you continue to join many more recipes!
Michael Driston says
I have a close friend who is a vegan and she cooks for me from time-to-time. She told me about this stuff and asked me to come over to try it. I'm always game to try something new, and it makes her happy to do it. So, I came over earlier this week and she made some. She thought it tasted very close and loves it. It wasn't awful, but as far as I'm concerned it did not taste anything like good mozzarella cheese. It's not even close.
After trying this dish I started wondering, why is it some people try something like this and genuinely feel it tastes like mozzarella and love it, while others like me try it and respond with "meh"? I'm not one of these guys that hates all things vegan and uses every opportunity to rag on it. I have friends and family who are veg or vegan. I respect their choices and the discipline it takes to stay the course. So, it's not an internal bias skewing my perception (at least not one I'm consciously aware of). So, why the vastly varying perception of what does a good job of "tasting like" something and what doesn't? A lot of it is certainly individual tastes and food likes and dislikes. However, I noticed that the longer someone has been vegan, the more apt they are to think something tastes like (whatever it's supposed to taste like) and be satisfied with the result. I think the longer it has been since someone has tasted the real thing the more apt they are to think the substitute is a success.
I want on a volunteer trip to Poland to help the residents of a small town complete a building. This was in the early-80's when communism was still in full swing. There was no brand soft drinks. Instead there were communist copycat soft drinks that tasted awful the first time I tried them. After a few weeks I got very used to these drinks and by the time I left, they tasted just fine to me. On the way home I snagged a Coke in a German airport during a layover. The second it touched my tongue I was surprised by how awesome it tasted. However, I still how remember how wonderful one of those cheap, Polish substitutes were after a long, hard day building. In the scope of the whole thing, that experience was very minor, but it has stayed with me and touched upon many things in my life since.
I think our bodies are designed to be "okay" with eating almost anything if given enough time (plus, starting early in life helps a great deal). When I think about some of the stuff (for example) that Inuit people eat... whew, it's just disgusting. Kiviaq is a bunch of small auk birds sewn into the skin of a seal and left under a pile of rocks for 3 to 18 months. It is then opened and the fermented, jellied birds are eaten, bones and all (any surviving feathers are picked out). To me, that would be absolutely disgusting, but to the Greenland Inuit people, it's a delicacy.
I'm not comparing recipes like this to Kivaq; not at all. However, I think the longer one gets from eating the real thing and becoming used to the various ingredients that are common to a lot of vegan cooking, the more palatable "taste-alike" substitutes become. To a non-vegan it might taste nothing like what it is supposed to, but to a vegan who has been on this journey for a year or longer, it might be very close. I believe, over time, a great multitude of dishes become very tasty, though they might not be tasty at all to most non-vegans. Our perception changes, and that is a wonderful thing. In essence, the very definition of what is "good" to us, changes.
Most of us are familiar with this phenomenon as it pertains to say, coffee. When I was a kid I always wanted to try coffee. My folks wouldn't let me, but when I stayed with my grandpa he would fix me up a cup that was mostly cream and sugar. I didn't much like it, but it made me feel like a grown-up drinking it. My grandpa let me try a sip black once, and I almost hurled. Today, fresh roasted, conically ground and well-brewed coffee is one of the tastiest things in the world to me. I went from absolutely hating it to being practically addicted as an adult. People that use cream and sugar in their coffee? I don't get that. I don't understand how they think the "coffee" tastes good. It's all polluted with cream and sugar, they can't really taste the coffee! Yet, they feel the same way about me! They don't understand how drinking it black tastes good.
It just goes to show you, taste is subjective, but it can also be very fluid within the same person. Our perception about what is good can change drastically, and often morphs over time. Even though a lot of the vegan substitutes taste either "meh" or awful to me, I think over time they easily become very tasty to vegan eaters. And that's a very cool thing! I think both vegans and non-vegans understanding this would be very helpful. There isn't one, constant standard about what is "tasty". Especially in the taste regions that encompass "bitter" and "salty". However, even in the "sweet" region there is disagreement. There are a bunch of people that think Coke tastes nasty. Many that find vanilla ice cream "gross". So, while we personally might not find something palatable, that doesn't mean that someone else doesn't. And the perception of whether a substitute is a good one or not is very subjective. One thing is for sure about that though, the longer it's been since one has tasted the real thing, the more likely they are to find a substitute a good one. I think that’s just amazing, and it’s wonderful that our bodies can adapt so easily like that.
Sam says
Wow! This grilled cheese really inspired a lot to say! Yep, taste is totally subjective. Some people will love something and others won't. I have a friend who doesn't like chocolate!
Heather says
I found your post to be very interesting. I am a dietitian myself, and I have a very similar theory about tastes and perception. I plan to use the theory to help show people that they can adapt to new tastes and flavors. This will help people understand that they can actually enjoy nutritious foods and desire to eat healthy. This combined with mindful eating practices and discovering how to tune in to hunger/fullness cues can help people end the dieting cycle and become lifelong healthy eaters.
Lili says
This long reply was actually very insightful. I personally think it is helpful to remember we are all here for alternatives and ideas! I developed weird food allergies (including eggs and lactose intolerance... And tapioca lol) and am into "experimental cooking" as my tolerant, adventurous husband would call it, which is why I come to vegan websites, even though we eat some meat now. Every little bit helps save the planet and animals, and gives us healthier choices... hence things like Meatless Monday. Keep up the good work!
Mandy says
It’s funny because I thought the same thing after I made the mozzarella recipe - I thought WOW it tastes like mozzarella cheese! But I also haven’t eaten cheese in a while (not even years, just a few weeks, but it’s an accomplishment to me), so I’m sure my taste buds have been adjusted and someone who eats cheese regularly might find it not close to cheese at all. Your thoughts and input are so intriguing!
Amanda says
I recently found out I can't have dairy, and cheese has always been a staple since I mostly eat vegetarian, I made this today and also added your recipe for pesto on the grilled cheese as well, it was delicious! My children even ate it, and one of them is quite hard to please. Thank you!
Sam says
Aww that's awesome!! So happy you and your kids enjoyed it. The combo of this with pesto sounds awesome!! 😀
Elle says
I followed the recipe exactly but all I ended up with was about a tablespoon full of (definitely non stretchy) sauce. It tasted nice but I'm not sure what went wrong! Any suggestions?
Sam says
Hmmm weird, I have never had that happen. Did you stir constantly while cooking and cook the mozzarella long enough? It tend to form clumps in the liquid, and then as you keep stirring and cooking it will come together to make the mozzarella. Hope that helps! Enjoy!
Elle says
Yeah I stirred constantly for 15 mins and it thickened a little bit but by that time there was barely any left haha. Will try again and see!
Sam says
Hmmm weird. It should only take 5 minutes to come together. Not sure what happened. I hope it works out for you next time!
Kimber says
This dish is... Well, was.. Amazing. Thank you! I've missed grilled cheese so much since choosing vegan. Here's a link to a pic of mine just before I took it out of the pan. I added spinach and tomato. Yum! https://instagram.com/p/0MW-OIhJul/
Sam says
Haha, thank you Kimber! That picture looks ridiculously delicious. I'm really happy you no longer have to miss grilled cheese!
trishbozeman says
You know, cheese is one of my all time fave foods. I LOVE IT! Know what else though? You make me WANT to make a vegan grilled cheese sandwich! This looks delicious! I'm trying to give more vegan foods a place in my diet, and this may be the one I start with.
Trish
Samantha Turnbull says
Haha, thanks Trish!! I love that I am able to woo an omni with vegan cheese! I feel like that is a big accomplishment. You should totally try this grilled cheese. I hope you love it!
Mariah says
This looks amazing!! Thanks! 😀
Samantha Turnbull says
You're welcome Mariah! 🙂