1heaped teaspoon miso*(ensure gluten-free if necessary)
1teaspoonapple cider vinegar(ensure gluten-free if necessary)
Optional: ¼ teaspoon (Dijon) mustard
Salt + pepperto taste
8slicesof bread(gluten-free if necessary)
Instructions
For the coconut bacon:
Place all ingredients in a small bowl and mix well
Heat in a frying pan on medium heat for around 5 minutes, stirring occasionally, until crisp
Set aside on a plate, making sure they're spread apart as this will help them crisp up
For the grilled cheese:
Place the mochi in a pan with 100ml (just under ½ cup) water and cook on a low heat for about 5 minutes or so until mochi has melted and become sticky – until soft enough to stick gently pierce with a fork
Add the white beans and continue to cook for a couple of minutes until heated through
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
Scatter over about 2 tablespoons of the coconut bacon on top of the cheese on each sandwich
Sandwich the slices of toast 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
*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