Vegan Stretchy Melty Grilled Cheese (GF)
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Vegan Stretchy Melty Grilled Cheese

Stretchy Melty VEGAN Grilled Cheese with a magical ingredient! Completely natural, nut-free, oil-free, gluten-free.
Course Main Course
Cuisine American
Keyword dairy-free cheese, vegan grilled cheese, vegan stretchy melty cheese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 sandwiches
Calories 265kcal
Author Rhian Williams

Ingredients

  • 8 slices of bread (gluten-free if necessary)

For the cheese:

  • 1 medium to large-sized potato, peeled and diced*
  • 70 g (2.5oz) mochi (the hard firm mochi sold in blocks)
  • 2 tablespoons nutritional yeast
  • 1 heaped teaspoon miso (ensure gluten-free if necessary)**
  • 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
  • Optional: 1/4 teaspoon (Dijon) mustard
  • Salt + pepper, to taste

Instructions

  • Boil potatoes until soft enough to pierce with a fork
  • Drain away most the water (leaving just 100ml/a little less than 1/2 cup) and keep the potatoes in the saucepan
  • Place the mochi underneath the potatoes and cook on a low heat for a further 5 minutes or so until mochi has melted and become sticky
  • Turn off heat and add nutritional yeast, miso, vinegar, mustard and salt + pepper
  • Use either a blender, food processor or hand-held stick blender (this is the easiest option as you can just do it in the same saucepan) and whizz until completely smooth
  • Toast your slices of bread and spread a generous amount of the sauce over half of the slices, then sandwich them together***
  • Best enjoyed immediately, but leftover cheese keeps well covered in the fridge for up to a few days - just pop in the microwave or reheat on the stove before using

Video

Notes

One word of caution: melted mochi is extremely sticky, so once you have removed the sauce from the pan, please soak your pan in boiling water immediately - otherwise you'll have a very tricky washing-up situation on your hands!
*If using white beans instead of potatoes, sub the potatoes with 150g/5oz tinned white beans - make sure they've been drained and rinsed. There's no need to boil them first, so just cook the mochi in 100ml (a little less than 1/2 cup) water for around 5 minutes until soft and melty, then add the white beans and continue to cook for another couple of minutes until heated through
**If you have trouble getting hold of miso, you can substitute with soy sauce (or tamari), and add extra nutritional yeast and salt if necessary
***I was lazy and just toasted my slices of bread and spread the cheese sauce between them, but you can alternatively use a grilled cheese maker or a frying pan

Nutrition

Calories: 265kcal