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Best Vegan Cheese For Grilled Cheese. Ever.

Posted by Eliot Cunningham on

Best Vegan Cheese For Grilled Cheese. Ever.
I finally found it. 

The secret technique to the best vegan cheese for grilled cheese. Ever.

Have you ever cried after making a disgusting vegan grilled cheese? Perhaps it was at 11pm after the worst day at the office. Or maybe you were raiding your fridge, hungover on a Sunday morning.

All you wanted was a delicious molten hot lava like grilled cheese. But instead you got cold, rubbery, plastic cheese. Welcome to vomits-ville. Population you!

To make matters worse, you burnt the toast from grilling too long. The worst.

I’m telling you now. Your grilled cheese nightmares are over. In 25 minutes you’ll have the most explosively tasty vegan grilled cheese. You might just cry with happiness.

My only warning is don’t post it on your Instagram. Unless you want friends coming over that night!

The secret?

Don't buy vegan cheese. Make this delicious vegan nacho cheese sauce from Serious Eats instead and put it on pre-toasted bread:

Vegan Grilled Cheese Recipe

Ingredients

  • 6 tablespoons vegetable shortening or palm oil
  • 1 small onion, thinly sliced
  • 2 medium cloves garlic, thinly sliced
  • 1/2 jalapeño pepper, seeds and ribs removed, thinly sliced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon granulated garlic powder
  • 1 chipotle pepper packed in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
  • 4 ounces russet potato (about 1/2 medium), peeled and thinly sliced
  • 4 ounces roasted cashews (about 1 cup)
  • 1/2 cup water
  • 1/2 cup almond milk
  • 1 teaspoon hot sauce (such as Frank's)
  • 2 teaspoons pickling liquid from a can of pickled jalapeño peppers (plus peppers, to taste)
  • Kosher salt to taste

Recipe

  1. Melt shortening in a medium skillet over medium heat. Add onions, garlic, and jalapeños and cook, stirring, until completely softened but not browned, about 4 minutes. Add cumin, paprika, garlic powder, and chipotle (with sauce). Cook, stirring, until fragrant and mixture starts to sizzle, about 1 minute.

  2. Add potatoes and cashews and cook, stirring, until cashews are lightly toasted, about 2 minutes. Add water and almond milk. Bring to a boil, reduce to a bare simmer, and cook, stirring frequently, until potatoes are fully tender, about 10 minutes.

  3. Transfer mixture to the jar of a high-powered blender (see note). Add hot sauce, jalapeño pickling liquid, and a pinch of salt. Start on low speed and slowly increase speed to high. Blend on high speed until completely smooth, about 2 minutes, adding water a few drops at a time as necessary to thin to desired consistency. Season to taste with more salt.

  4. Press mixture through a chinois (see note), using the bottom of a ladle to get it through. Cheese sauce can be stored in the refrigerator in a sealed container for up to 1 week. To reheat, microwave in 30 second increments, stirring in between, or reheat in a small pan on the stovetop, stirring constantly, and adding extra water to loosen sauce as necessary.


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