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Vegan Grilled Cheese


For the sauce, make a roux using oat beverage and olive oil, add nutritional yeast, Plant-Based Mozzarella Flavoured Shreds, roasted garlic, salt, and pepper. Pan-fry some spinach. Spread margarine on the outside of the bread and pesto on the inside of each slice. Pour the creamy sauce on top, and cover with Plant-Based Mozzarella Flavoured Shreds. Grill the sandwich on both sides and finish baking in the oven.

Chef Chris Beall

Letting the grilled cheese rest for a few minutes before serving allows the creamy sauce to thicken up a bit. This makes for a savoury vegan dish with optimal texture!


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