April is such an awesome month. Yes, the weather is getting warmer and we're starting to finally see the sun, and that's great. But you know what else? It's National Grilled Cheese Month. Which means, really cool grilled cheese recipes are everywhere.Ā Food blogs, magazines, cooking shows, restaurants... It's grilled cheese mania, and we couldn't be happier. Because, let's face it, who doesn't love grilled cheese???
Well, we do!
And surprisingly, up till now, we've only posted one recipe,our Middle Eastern Style Grilled Cheese... and it was a year ago! What were we thinking?!
So, to make up for it, we have a few coming for you.
How about we kick it off with a vegan one? Thanks to our friends at GoVeggie! ,we have plenty of vegan cheese alternatives to play with. Along with lots of "goo".
Check it out, you'll see what we mean...
Enjoy!
Super Gooey Vegan Grilled Cheese With Roasted Tomatillo Salsa
- Total Time: 45 mins
- Yield: 2 1x
Description
Incredibly gooey vegan grilled cheese with a hint of heat and tang from roasted tomatillos. Enjoy the leftover salsa with chips, over fish or even as salad dressing!
Ingredients
- For the tomatillo salsa
- 2 cups chopped tomatillos (about 6-7)
- 2 tbsp plus 1 teaspoon extra virgin olive oil
- 1 tsp salt, divided
- 1 small head of garlic
- 2 jalapeƱo peppers, chopped
- 1 cup chopped cilantro
- For the sandwich
- 4 slices firm, organic sandwich bread
- ā cup shredded ]vegan cheese (we use GoVeggie! Vegan Mozzarella Style Shreds)
- 2 tbsp vegan cream cheese[/url]alternative (we use GoVeggie! Plain)
- 1 tbsp non-hydrogenated vegetable spread
Instructions
- Preheat oven to 375F. Line a baking sheet with parchment paper
- Toss chopped tomatillos with 2 tablespoons of olive oil and Ā½ teaspoon of salt. Wrap the head of garlic in aluminum foil.
- Transfer tomatillos and wrapped garlic to lined baking sheet and roast at 375F for about 25 minutes. Let them cool slightly
- Place tomatillos, garlic ("squeezing" it from the peel), jalapenos and cilantro in a food processor, along with Ā½ teaspoon of salt and one teaspoon of olive oil. Pulse until smooth and refrigerate until ready to use
- In a small bowl, combine 2 tablespoons vegan cream cheesewith 3 tablespoons of tomatillo salsa. Mix well
- Lightly toast the bread and butter one side of each slice with non-hydrogenated vegetable spread
- Spread cream cheesemixture on the other side of each slice. Cover 2 of the slices with shredded cheese(ā cup each) and top with the remaining bread
- Place sandwiches on a sandwich maker or on a non-stick skillet at medium-low heat and cook until the cheese is completely melted
- Serve warm with a side of tomatillo salsa
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Vegan
- Cuisine: Kosher / American
Jenny @ BAKE says
Grilled Cheese Month! incredible! I'm preparing to go up at least one dress size in observance! this sandwich looks amazing!
Vicky & Ruth says
Jenny, we tested a few recipes yesterday. And had to go for a 10 mile run afterwards. That says it all š
cindele says
Oh YUMMMMMMMMMMMY! Can't wait to try this one!!
Abby @ The Frosted Vegan says
Look at the melt and gooey cheese, love it!
Vicky & Ruth says
Yes! Hence, the "Napkin required" warning, haha! š
Maia says
We don't have vegan cheese or vegan cream cheese in New Zealand, do you know of anything I could use instead? š
Vicky & Ruth says
Hi Maia! We apologize for the late response, we just found your comment. You can try soaking cashews in hot water for 4-6 hours. Drain them. Blend the soaked cashews in a high speed blender and add some nutritional yeast for that "cheesy flavor". This will give you a creamy, spreadable cheese like cream. Hope this is helpful! Let us know how it works!