I had no idea it existed, but April 12th is officially National Grilled Cheese Day!
Vegans deserve to celebrate, too. So I made this vegan grilled cheese with jack and cheddar, apple, basil, and dijon. You’re definitely allowed to eat it any other day of the year, in fact, I’d be offended if you didn’t.
Definitely experiment with your own fillings, but I do recommend the two cheese effect. This is the Daiya jack cheese wedge which gives a creamy gooey inside and then the cheddar shreds make it look pretty and give the cheese a bit more texture.
It’s widely known that grilled cheese sandwiches pair perfectly with tomato soup, so I’ve got that recipe, too!
vegan jack & cheddar grilled cheese
Try this delectable 2 vegan cheese grilled cheese stuffed with apples and basil!
- 2 slices vegan whole wheat bread
- 1/4 block Daiya Monterey Jack Style Wedge
- 1/4 C Daiya Cheddar Style Shreds
- 1 tbsp dijon mustard
- 4 basil leaves
- 1/2 green apple, thinly sliced
- 2 tbsp vegan butter
Spread vegan butter on the outside of each slice of bread and dijon on the inside of each slice.
Thinly slice the jack style wedge and place on one slice of bread, then add thin slices of apple, fresh basil leaves, and top with the cheddar style shreds. Place the other slice of bread on top.
Heat a non-stick pan or grill pan over medium. It’s best if you assemble the sandwich with the cheese products placed closest to the bread so it melts faster. Each side should take 4 to 5 mins, but check to make sure it doesn’t burn. When one side is golden and crispy flip the sandwich and grill the other side.