Ultimate Vegan Grilled Cheese Sandwich
This vegan grilled cheese sandwich made with homemade dairy-free cheese is so good because it’s packed with rich, savory flavors and a satisfying, creamy texture that perfectly complements the crispy bread. It’s a delicious, plant-based take on a beloved classic that everyone can enjoy.
This amazing dairy-free grilled cheese is layered with homemade vegan creamy cheese, tomato, kale (or spinach), and easy-to-make vegan mayo. Who says grilled cheeses are for kids? This flavorful vegan sandwich is for everyone!
Make this delicious vegan sandwich with amazing cheese options like our best-ever vegan cheese sauce or cashew mozzarella cheese. We have more amazing dairy-free cheese recipes that you should check out too!
Reasons you will love this sandwich
- Rich and Creamy Texture: This vegan grilled cheese sandwich, made with homemade cashew mozzarella, delivers a creamy texture that perfectly complements the crispy, toasted bread.
- Deliciously Dairy-Free: Enjoy all the savory goodness of classic grilled cheese without any dairy, making it a great option for those with dietary restrictions.
- Packed with Flavor: The homemade cashew mozzarella offers a rich, nutty flavor that elevates the sandwich, making it irresistibly tasty.
- Easy to Make at Home: With simple ingredients and a straightforward recipe, you can whip up this delicious vegan grilled cheese in no time, perfect for a quick lunch or snack.
Ingredients you will need
- Homemade Cheese- There are a few different vegan cheese options to choose from. My personal favorite for this sandwich is my stretchy cashew mozzarella cheese, so the recipe is included here. Other options are vegan cheese sauce, dairy-free sweet potato cheese, and my sliceable vegan cheese.
- Bread- Use a healthy whole-grain (or gluten-free) bread that you enjoy. Personally, I use one called Ezekiel Sprouted Bread because it’s completely oil-free. Sometimes I will also use a great sourdough bread made at a local bakery near me.
- Mayo- In my opinion, all sandwiches need a smear of creamy mayonnaise, and I have a terrific egg-free vegan mayo recipe that is perfect for sandwiches, sauces, and dressings like my vegan ranch dressing.
- Veggies- Add fresh slices of tomato and baby spinach or kale for more crunch and nutrition.
How to make a grilled cheese sandwich
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Assembling this veg grilled sandwich is super simple and very versatile. Feel free to take liberties and sub or leave out any ingredients you like.
STEP #1: To make the mozzarella cashew cheese, you will need to soak the cashews in very hot water for at least 1 hour. If you’re using a high-power blender such as a Vitamix, soaking is not absolutely necessary.
There is an option to make this mozzarella cheese with white beans instead of cashews, but I prefer the taste and texture of cashews best.
STEP #2: Once the cashews have soaked and become softened, add all of the ingredients to a blender and process on high until smooth.
STEP #3: Pour the blended cheese ingredients from the blender or food processor into a saucepan. Begin slowly heating and whisking together as it warms. This will happen quite quickly. Do not leave it unattended because it needs to be stirred nearly constantly until it reaches the desired thickness and stretchiness.
At this point, the cheese is ready to be used in your grilled cheese sandwich or even with vegetable lasagna, quesadillas, veggie pizza, vegan meatballs, dairy-free French onion soup, or anything else that comes to mind.
STEP #4: Some folks just like cheese on their grilled cheese, and others like me enjoy adding a few veggies like freshly sliced tomatoes and a few greens such as kale or spinach.
On my sandwich, I like to spread a little--or a lot actually–of my homemade eggless mayo, followed by lots of vegan cheese, a nice big slice of tomato, and then some baby spinach or kale. The video demo clip shows exactly how I assemble mine.
STEP #5: Heat a nonstick pan on the stovetop to medium-high and place the assembled cheese sandwich in the hot pan. I like to cover mine with a lid for a minute or two.
STEP #6: Flip and brown both sides of the sandwich. Then, it’s ready to be served.
I am often asked about which nonstick pan I use, and my favorite is the 12″ Stone Earth Ozeri Fry Pan. There are actually two of them in my kitchen, and I use them daily.
Frequently Asked Questions
There are so many options for side dishes with a vegan grilled cheese sandwich, and it really just depends on what you’re in the mood for. Some of my favorites are my creamy vegan broccoli cheese soup, a hearty kale quinoa salad, or this creamy dairy-free potato Soup
Yes. I have a separate recipe for this cheese that explains how to make a sliceable version of it. You will find it here in the mozzarella cashew cheese recipe at the bottom of the page.
Sure. It’s possible, but the bread will likely get soft instead of nice and crunchy. You could always toss it back in the pan and crisp it back up.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Vegan Grilled Cheese Sandwich
Ingredients
Cashew Cheese Mozzarella
- 3/4 cup water
- 1/4 cup raw cashews or white beans
- 1 tablespoon white wine vinegar
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon cornstarch arrowroot powder, , or other thickener
- 1/2 teaspoon salt
Sandwich Ingredients
- 2 slices whole grain or gluten-free bread
- Homemade Vegan Mayonnaise
- 2 slices tomato optional
- fresh spinach or kale optional
Instructions
Cashew Mozzarella
- To make the mozzarella cashew cheese, you will need to soak the cashews in very hot water for at least 1 hour. If you're using a high-power blender such as a Vitamix, soaking is not absolutely necessary.
- There is an option to make this mozzarella cheese with white beans instead of cashews, but I prefer the taste and texture of cashews best.
- If you're using white beans, they will need to be cooked first unless they are from a can. If they are from a can, remember to drain the liquid and rinse them well.
- Once the cashews have soaked and become softened, add all of the ingredients to a blender and process on high until smooth.
- Pour the blended cheese ingredients from the blender or food processor into a saucepan. Begin slowly heating and whisking together as it warms. This will happen quite quickly. Do not leave it unattended because it needs to be stirred nearly constantly until it reaches the desired thickness and stretchiness.
- At this point, the cheese is ready to be used in your grilled cheese sandwich or even with vegetable lasagna, quesadillas, veggie pizza, vegan meatballs, dairy-free French onion soup, or anything else that comes to mind.
- I like to spread a little--or a lot actually–of my homemade eggless mayo, followed by lots of vegan cheese, a nice big slice of tomato, and then some baby spinach or kale. The video demo clip shows exactly how I assemble mine.
- Heat a nonstick pan on the stovetop to medium-high and place the assembled cheese sandwich in the hot pan. I like to cover mine with a lid for a minute or two.
- Flip and brown both sides of the sandwich. Then, it's ready to be served.
Video
Notes
- Cheese Options- There are a few different vegan cheese options to choose from. My personal favorite for this sandwich is my stretchy cashew mozzarella cheese, so the recipe is included here. Other options are vegan cheese sauce, dairy-free sweet potato cheese, and my sliceable vegan cheese.
- Sliceable Cheese- I have a separate recipe for this cheese that explains how to make a sliceable version of it. You will find it here in the mozzarella cashew cheese recipe at the bottom of the page.
- Made Ahead- It’s possible, but the bread will likely get soft instead of nice and crunchy. You could always toss it back in the pan and crisp it back up.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
I haven’t had a grilled cheese sandwich in ten years. I made this recipe and it turned out delicious, especially with the tomato on top. I actually ate two sandwiches in two days. A great cheese recipe. Thank you
Paula- That’s awesome! I’m so glad that grilled cheese sandwiches are back in your life. ♥
I’m confused about the water in the cheese recipe. Is that the water used to soak the cashews, or should I drain them and use fresh water (or does it matter)?
Missy- I use fresh water for the cheese. The water from soaked cashews has a residue and if soaked too long can even become a little slimmy.
Where’s the video? Do you spread anything on the outside of the bread when you heat it in the skillet?
Gloria– The video is at the bottom of the page in the recipe card. Use a non-stick pan and no need to spread anything on the outside of the bread. Enjoy!
Hi Teri,
Quick question about the cheese… if making the mozzarella with beans, does it still slice and grate after
it’s frozen?
Thank you!
Hi Ann- The bean version of the cheese can still be sliced, but it is not as smooth as the cashew version. You also have to work very quickly so it doesn’t thaw out at all.