Vegan Grilled Cheeze Sammiches Recipes

Steps:

• Note: to make oat flour, whiz some oats in a food processor or blender till fine.
• The cheeze keeps well in the fridge, so if pressed for time you can double or triple it, and microwave for a few seconds to soften before spreading.
• If you don't have a nonstick pan you can lightly butter the bread.
• Combine all remaining ingredients, water to salt, in a small pot over medium-high heat. Whisk together as it comes to a boil and immediately turn down to low, stirring continuously for a minute or two, till the cheeze is thickened and creamy. Remove from heat.
• Heat a non-stick skillet, or regular if using margarine, on medium.
• Spread it on the bread to make sandwiches. This makes quite a bit of cheeze for two sandwiches, so you might want to spread it over three. (But it's so gooey when thick, yum)
• Grill on preheated skillet till golden, then flip and do other side. Serve immediately. Great with a salad or veggie sticks and dip.

Steps:

• Spread the mustard on 1 side of 4 slices bread, then top each with 1 1/2 slices cheese and another slice of bread. Generously brush the sandwiches with olive oil.
• In a large nonstick skillet, cook the sandwiches over medium-low heat until the bottoms are lightly browned, 5 to 7 minutes. Flip the sandwiches, cover the skillet and cook until the cheese melts and the bread is crisp, about 10 more minutes; uncover in the last minute to let out the steam.

Steps:

• 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!