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.
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!