Prep Time: 5 Minutes
Cook time:
10 Minutes
Total Time:
 15 Minutes
Serves: 2
 

This is a twist on the classic grilled cheese. I was at my mum’s house recently and came across her old George Foreman grill- the one we had when I was growing up. The good old toasted cheese sandwich was one of the first meals I mastered in the kitchen. It was a sign that I needed to create a wholesome vegan toasty that would satisfy those creamy cheesy cravings. So I did what any good daughter would do- I hijacked mums George Foreman!

I’ve put a twist on it with one of my favorite ingredients- jalapenos! If you are cringing at the thought that this will be too spicy for you, fear not, this can be tailored to how much heat works for you. I find the creaminess of the cashews takes away the heat and this gives more of a sweet tang opposed to burning your taste buds off anyway.

I’ve added carrot to the cheese to give it some color (it looks like melted cheddar!) and to add some extra nutrients. Carrots are high in antioxidants, vitamin A to help with cell renewal and some truth to the old wives tale that carrots can help you see in the dark- they are actually great for vision.

If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.

INGREDIENTS

  • 4 slices of bread
  • Butter lettuce
  • ½ cucumber (sliced)
  • Coconut oil
  • 1 cup of cashews
  • 1 carrot
  • 2 tbsp. nutritional yeast
  • Juice of 1 lemon
  • 1 tbsp. jalapenos
  • ½ cup of filtered water
  • salt and pepper

METHOD

  • Steam a carrot until tender.
  • Preheat grill to medium heat.
  • Make jalapeno cheese by blending cashews, carrot, nutritional yeast, lemon juice, jalapenos, salt and pepper. Blend in a high-powered blender
  • until smooth. Add water and blend until mayo like consistency.
  • Spread a layer of the jalapeno cheese, I would recommend about 1 tbsp. avoiding the edges of the bread so it doesn’t ooze everywhere as it heats
  • Spread a thin layer of coconut oil or vegan butter on outer layer of bread.
  • Cook on grill for 3 mins either side until grill marks are visible and sandwich is warm.
  • Transfer off grill and fill sandwich with lettuce and cucumber ribbons.

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