Vegan Grilled Cheese Recipe By Tasty

Steps:

• In a medium pot, bring 4 cups (960 ml) of water to a boil. Add the cashews and carrot and boil for 10 minutes, or until the carrot is fork tender.
• Use a slotted spoon to transfer the cashews and carrot to a high-speed blender. Do not discard the cooking water.
• To the blender, add the nutritional yeast, tapioca starch, lemon juice, salt, garlic powder, turmeric, and 1 cup ( 240 ml) plus 2 tablespoons of reserved cooking water (discard any remaining water). Blend the sauce for 2-3 minutes on high speed, until completely smooth.
• Pour the "cheese" sauce back into the pot and stir with a spatula over low heat. Clumps should begin to form. Continue stirring for 2-4 minutes, or until the sauce is thickened and stretchy. Remove the pot from the heat and set aside.
• Butter each slice of bread on 1 side. In a medium nonstick skillet, heat a dollop of vegan butter over medium heat. Once the butter begins to bubble, add a slice of bread, butter side down, and use a spatula to spread cheese sauce on top. Top with another slice of bread, butter side up. Cook for 2-4 minutes, or until the bottom of the bread is golden brown. Flip and cook for 2-4 minutes more, until the other slice of bread is golden brown as well, then remove from pan. Repeat with the remaining ingredients.
• Slice the sandwiches in half and serve immediately.
• Enjoy!

Steps:

• Spread the mustard on 1 side of 4 slices bread, then top each with 1 1/2 slices cheese and another slice of bread. Generously brush the sandwiches with olive oil.
• In a large nonstick skillet, cook the sandwiches over medium-low heat until the bottoms are lightly browned, 5 to 7 minutes. Flip the sandwiches, cover the skillet and cook until the cheese melts and the bread is crisp, about 10 more minutes; uncover in the last minute to let out the steam.

Steps:

• On a cutting board, butter each piece of bread with butter on one side.
• Flip the bread over and spread each piece of bread with mayonnaise.
• Place the cheese on the buttered side of one piece of bread. Top it with the second piece of bread, mayonnaise side out.
• Heat a nonstick pan over medium low heat.
• Place the sandwich on the pan, mayonnaise side down.
• Cook for 3-4 minutes, until golden brown.
• Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes.
• Enjoy!

Steps:

• Begin by combining the agar and tap water in a small sauce pan.
• Heat over a medium flame, stirring often.
• When the mixture boils, reduce the heat a bit.
• Allow the agar to boil gently for 5 minutes.
• Stir often to prevent burning and to make sure that all of the agar dissolves.
• Meanwhile, measure all of the other ingredients into a blender container.
• When the agar is finished boiling, carefully pour it into the blender container.
• Place the lid on the blender and whizz it on high for about a minute.
• Stop, scrape down the sides, replace the lid and whizz again, for about another minute.
• The mixture should be very smooth and the same orange color as dairy cheddar.
• Pour the mixture into a small, lightly oiled loaf pan.
• The pan I use is about 3 by 7 inches.
• Place the pan in the refrigerator and allow it to chill until firm.