1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (126g) Recipe makes 2 servings
Calories 221
Calories from Fat 56		(25%)
Amount Per Serving		%DV
	Total Fat 6.3g	9%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 309mg		12%
Potassium 323mg		9%
Total Carbohydrate 36.3g		12%
	Dietary Fiber 5.9g	23%
	Sugars 4.2g
Protein 8.7g		17%
detailed view... how is this calculated?

people who like this recipe also like:

Mock Feta Cheese ( Vegan Substitute )

By: Vino Girl

Rice With Tomatoes, Avocado & Black Olive

By: Chef Kate

Sesame Noodles

By: sassafrasnanc

Tasty Snack Ball Things (vegan!)

By: Smileyfroggy

Dill and Green Olive Potato Salad

By: Kumquat the Cat's friend

Vegan Grilled "cheeze" Sammiches!

Recipe #249076 | 10 min | 8 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: White Rose Child
Aug 27, 2007

This is one of the first vegan recipes I ever tried. While it does not imitate grilled cheese, it has become one of our favorites. Gooey and glorious! (from Vegan Vittles)

SERVES 2 -3 , 2 -3 sandwiches (change servings and units)

Ingredients

vegan margarine (optional)
4-6 slices whole wheat bread
1/3 cup water
4 teaspoons nutritional yeast flakes
1 tablespoon oat flour (see below)
2 teaspoons cornstarch
2 teaspoons no-added-salt tomato paste or ketchup
1 tablespoon tahini (can omit for a fat-free sandwich, but it adds richness and depth)
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/8-1/4 teaspoon garlic granules
1/8 teaspoon turmeric
1/8 teaspoon dry mustard (can be omitted)
1/8-1/4 teaspoon salt (optional)

Directions

1
Note: to make oat flour, whiz some oats in a food processor or blender till fine.
2
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.
3
If you don't have a nonstick pan you can lightly butter the bread.
4
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.
5
Heat a non-stick skillet, or regular if using margarine, on medium.
6
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)
7
Grill on preheated skillet till golden, then flip and do other side. Serve immediately. Great with a salad or veggie sticks and dip.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #386909

On Jan 30, 2009

I love this recipe. I usually make at least four times what's listed so I can store it in my fridge all week. The "cheeze" has become a breakfast staple for me. Thank you!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: EmilyStrikesAgain

On Jan 4, 2009

This was good! Would never pass for the real thing but did the trick for a quick, easy (cheesy?) lunch. As with other "cheesy" recipes we've had, I think we'd add a bit less mustard and onion powder. Tasted a little too tangy for us.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: kokeshi doll

On Jan 12, 2009

This makes such a small amount you might as well double the recipe. It's nice to have on hand in the fridge to put on hot cooked veggies or spread on crackers. Instead of doubling, I made the recipe twice. First I went a little heavier on the tomato paste and lighter on the tahini, lemon and mustard. Next I did the opposite. I liked the first version better, but both were good. It's easy to fiddle with the ingredients and get the flavor you like best. I think most any vegan or someone needing a cheese substitute would be happy with this if you keep an open mind and don't expect it to mimic the taste and texture of cheese. Just go with it and appreciate it for what it is. Makes a nice grilled cheese on whole grain bread to dunk in tomato soup.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Enjolinfam

On Mar 16, 2008

This was a really yummy sandwich. I grew up on grilled cheese sandwiches and soup so it was really nice to have something like a grilled cheese again with my soup. Of course it doesn't taste exactly like grilled cheese and you can tell it's different, but its still a nice replacement with its own great taste. I will make this again for sure! Made for Australian/New Zealand Recipe Swap.