A revisited classic: Vegan grilled cheese, gluten-free and allergen-free!

A revisited classic: Vegan grilled cheese, gluten-free and allergen-free!
A recipe by Julie Belzil

For many of us, the grilled cheese sandwich is a delicious childhood memory. Warm, creamy, comforting and nutritious, here is the grilled cheese revisited and improved without allergens.

Here, however, we forget about the yellow cheese in slices wrapped in plastic, it's a sauce that we spread on the bread before garnishing (or not) with vegetables and grilling in a sandwich. We garnish to our taste a little, a lot or madly: grilled mushrooms, tomato slices, olives, chopped kale, spinach, well-drained sauerkraut. Let our creativity run free!

Surprising ingredients, a tasty result! Vegan, gluten-free and allergen-free grilled cheese recipe, garnished with mushrooms and kale

The ingredients may be a bit surprising, but each one has its purpose and together, the magic happens. The potato base allows for a nice creamy texture, the carrot adds color, the nutritional yeast gives a cheesy taste and the tapioca starch gives the slightly elastic texture.

Yellow cheese style sauce

Yield: 500 ml

Ingredients :

  • About 1 ½ cups peeled, cubed potatoes (one medium potato)
  • About ¾ cup peeled carrots, diced (one medium carrot)
  • ¾ cup vegetable cooking water (top up with water if necessary)
  • ⅓ cup allergen-free nutritional yeast (I use Yellow Superfood brand)
  • 1 tablespoon lemon juice
  • 2 tablespoons neutral vegetable oil (optional)
  • 3 tablespoons tapioca starch
  • 1 ½ teaspoons salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika


Preparation :

  1. Yellow cheese sauce, vegan, gluten-free and allergen-free Boil the carrots and potatoes in enough water until all the vegetables are tender.
  2. Drain the vegetables, reserving ¾ cup of the cooking water. Top up with tap water if necessary.
  3. The rest is simple, put all the ingredients in a blender and let it run until you get a perfectly smooth texture. Better to blend too long than not long enough!
  4. Pour the sauce into a small saucepan and bring to a boil, stirring. Simmer for about 2 minutes, stirring regularly.
  5. Pour the sauce into a jar to cool or use immediately to assemble your grilled sandwich.


Grilled cheese sandwich

Ingredients :


Toppings of your choice:

  • Condiments: pesto, hot sauce, onion confit, olives, dried tomatoes
  • Raw vegetables: tomatoes, onions, kale, spinach
  • Cooked vegetables: grilled squash, sautéed mushrooms

Preparation : Vegan, gluten-free and allergen-free grilled cheese recipe. Golden brown grilled sandwich topped with mushrooms and kale

  1. Spread 2 slices of bread with a little yellow cheese sauce. If you wish, garnish with your favorite ingredients, but not too much if you want the sandwich to hold together well.
  2. Cook in a skillet, covered, in a little olive oil over medium-low heat until the bread is toasted and the inside of the sandwich is hot.
  3. Enjoy!


    The sauce can be stored in the fridge in an airtight container and is perfect, once hot, for pouring over pasta, vegetables or nachos. So you can make extra sauce and keep it to add to other recipes, in addition to the famous grilled cheese !

    If you try our recipes, don't hesitate to share the result on Facebook and Instagram and don't forget to tag the bakery and Julie so we can admire your recipes!

    cookTime ---
    PT10M
    prepTime
    ---
    PT10M
    totalTime --- PT20M
    recipeCategory
    ---
    Main course
    cookingMethod
    ---
    Stove