A good grilled cheese gives us all the feels we had as kids home sick from school. The ooey-gooey childhood favorite may not have actual healing properties, but it tasted like a big, warm hug. Back then, we would have piled three to five Kraft singles onto some white bread, but these days we’re turning to homemade faux cheese, using cashews to give the sauce heft, tapioca starch for some gooeyness, and nutritional yeast for that cheesy flavor. We even hid some carrots in there for color (and also, sure, for our immune systems).
This recipe makes more sauce than you would need for a couple sammies, but it stores really well and you can add it to so many things: enchiladas, macaroni, baked potatoes, a spoon…
Cheese aside, there are a couple keys to a perfectly golden and crispy grilled sando. First is to spread mayo on the outsides of your bread; it has a higher smoke point than butter so you won’t risk burning the toast, and it also adds a nice tang. You also want to start the sandwich in a cold skillet. Slowly bringing it up to heat helps things get evenly brown and crisp without burning before the cheese has time to melt. You can zhuzh up your sammie with some baby spinach, sautéed mushrooms, caramelized onions, kimchi, chutney, or pesto.
Grilled ‘Cheese’
Yield: 2 sandwiches (with extra sauce)
Ingredients:
- ½ cup cashews
- 1 medium carrot, thinly sliced
- ¼ cup nutritional yeast
- 2 tablespoons tapioca starch
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt, plus more to taste
- ½ teaspoon garlic powder
- ¼ teaspoon ground turmeric (optional, for color)
- 4 slices sourdough bread (or bread of your choice)
- 4 tablespoons mayonnaise of choice
Procedure:
- Pour boiling water over cashews and carrots and soak, uncovered, for 30 minutes. Drain, reserving the soaking liquid. Add the soaked nuts and veg to a blender with 1 cup of the soaking liquid, nutritional yeast, tapioca starch, apple cider vinegar, mustard, salt, garlic powder, and turmeric, if using. Blend for about 60 seconds or until smooth and creamy; taste and add more salt, if desired.
- Transfer the mixture to a saucepan and heat over medium heat. Cook, whisking, for 4 to 5 minutes or until thickened to a spreadable consistency. Remove from heat and set aside.
- Arrange bread slices on a cutting board and spread 1 tablespoon mayonnaise on one side of each slice. Place two bread slices (mayonnaise side down) in a cold nonstick or cast-iron skillet. Spread a generous amount of cheese sauce on top of each slice and close sandwiches with remaining two slices of bread (mayo side up).
- Heat skillet over medium and cook sandwiches, undisturbed, until golden brown and crisp underneath, 5 to 7 minutes. Using a thin spatula, carefully turn sandwiches. Reduce heat to medium-low and continue to cook until evenly golden brown and cheese sauce is melty, 4 to 5 minutes.
- Slice in half and serve sandwiches immediately.
Notes and Substitutions:
- Extra cheese sauce will keep in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Thaw in the refrigerator before using.
- If you want a kick, add some finely chopped pimentos or a couple tablespoons of chipotles in adobo sauce to the blender with the other ingredients.
