I love cheese sooooo much! When I became Vegan I was determined to make sure I found delicious cheeses. I have encountered very bland vegan cheese but also ones that tasted very similar to dairy cheese.
This is my second Purple Carrot meal and I was excited to try out my first Vegan grilled cheese recipe! It was so yummy! I want to make this once a week for my little family!
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2 oz spinach
1 garlic clove
1/4 cup almonds
2 oz baby arugula
4 piece sourdough bread
2 tbsp Follow Your Heart Vegenaise
1/2 cup vegan mozzarella
1/2 cup vegan cheddar
2 tsp white balsamic vinegar
NUTRITION PER SERVING
In a food processor, combine the basil, spinach, 1 clove of garlic, and almonds. Pulse 4 times to mix everything together. Turn processor on high, and with the motor continuously running, slowly add 2 tbsp olive oil and blend, scraping down the sides as necessary, until well combined. Season pesto with salt.
Thinly slice the tomato. Slice the nectarine and add to a medium bowl with the arugula.
Lay the sourdough bread out on a cutting board. Spread the Vegenaise on one side of all four pieces of bread and then flip over. Spread the pesto on 2 of the pieces.
Sprinkle the vegan mozzarella on two of the pieces of bread without pesto and layer on the sliced tomato. Sprinkle tomato with salt and pepper. Sprinkle on the vegan cheddar and gently close up your sandwiches.
Place a large nonstick skillet over medium heat. Add the sandwiches and cook until golden brown and the cheese has melted, about 6 minutes per side. If your bread is getting too dark but the cheese hasn't melted yet, simply lower the heat.
Add the white balsamic vinegar, 2 tsp olive oil, and a pinch of salt and pepper to the arugula. Toss salad to combine. Cut the pesto grilled cheese in half and serve alongside the arugula nectarine salad.
What are your favorite melting Vegan cheeses?
Megan The Vegan Mom