Description
THIS Â grilled cheese at least is likely not something you’ve seen before! This Vegan Red Pepper Double Stack Grilled Cheese is loaded with red pepper cashew cream sauce, vegan cheese and grilled between 3 slices of thick cut sourdough bread.
Ingredients
The Red Pepper Spread
- 1/2 red bell pepper
- 1/2 shallot
- 1 clove garlic
- 1 tbsp olive oil
- 1 tbsp nutritional yeast
- 2 tbsp hummus
- 1/4 cup raw cashews
- 1/2 tsp salt
- 1 tsp oregano
The Sandwich
- 3 slices sourdough bread
- 3 tbsp vegan butter
- 1/3 cup shredded vegan cheese
- 3 vegan cheese slices
- water
Instructions
- In a medium frying pan over low to medium heat, add the olive oil, red pepper, shallot and garlic. Heat until slightly softened and shallots are translucent. Remove from heat and set aside.
- To a small food processor or blender, add all red pepper spread ingredients. Blend until smooth and spreadable.
- Butter one side of all three pieces of bread. Build a grilled cheese sandwich as you normally would by adding the spread, and half of the vegan cheese shreds and slices to the unbuttered side before closing it over with the second piece of bread, buttered side out. On the third slice, add the remainder of he spread and vegan cheese to create an open faced sandwich.
- Add both the close and open faced sandwiches to the heated pan with a tablespoon of water before closing over with a lid. Let cook for 3-5 minutes, checking the bottoms of the sandwich until golden brown and crispy. Flip the closed over sandwich, then flip the open faced sandwich on top of the other with the open face facing down.
- Replace the cover and let cook for another 2-4 minutes until golden brown on all sides, and cheese is melted.
- Remove from heat and enjoy!
- Prep Time: 15
- Cook Time: 10