Vegan Grilled Cheese

Here is a simple how-to for a not so healthy sandwich. Using Daiya is healthier than using actual cheese, but when it comes to overall nutrition, there isn’t a lot going for it. If you like the taste of Daiya cheeses, this sandwich is an amazingly delicious treat! It took a while for the taste of Daiya Cheddar to grow on me, so it’s totally normal if you think it’s gross.

If “grilled cheese” is a total no-brainer for you, feel free to stop reading. When I was in high school, I had no clue how to make it, and a friend of mine said, “it’s easy!” then explained the most complicated system of toasting, buttering, then microwaving to produce an unevenly-cooked mess. So if you are curious about “easy grilled cheese” or about melting Daiya cheeses in general, read on!

The method for melting the cheese is the same whether you’re using Daiya slices, shreds, or chunks/slices you cut yourself from a solid block, though the cook times may vary. I’ve made this with Daiya provolone slices before, but today, I made it with cheddar shreds. You can dress grilled cheese up with tomato, fresh spinach, or whatever you think would be delicious.


  • Evenly spread vegan butter, like Earth Balance, on one side of two slices of bread (shown below)
  • Place one slice of bread butter-side down on grilling pan
  • Place cheese and other fixings on bread (shown below)
  • Top with second slice of bread, butter side up
  • Cook on LOW HEAT, COVERED, for 5-10 minutes over gas burner or 7-15 if electric (butter on the top slice will melt, as shown below, but you do NOT need to add more butter to the pan when you flip)
  • Carefully flip sandwich using spatula
  • Cover and cook for 3-5 minutes until underside is toasted to perfection

Covering it melts the cheese, and since the cook time is short, the sandwich toasts properly without getting soggy. Enjoy!


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