By Sari Huhtala
Give this vegan grilled “cheese” sandwich a try. You may find it tastier than a grilled cheese made with those plastic-wrapped, fluorescent-coloured, cheese product slices, and undoubtedly much healthier.
- 1 ¼ cups water
- 1/3 cup rolled oats
- 1/3 cup nutritional yeast
- 2 tbsp potato starch/potato flour, or other thickening agent like arrowroot flour
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1 tsp onion powder
- 1 tsp salt
- 1 small roasted red pepper, chopped
- ½ tsp dry mustard
- ½ tsp paprika
- Pinch of cayenne if you prefer a little extra kick
Grind rolled oats in food processor or blender. Add remaining ingredients and blend until smooth. Heat “cheese” sauce in a small saucepan, on medium low, continually stirring to avoid burning to bottom of pot. Stir and heat until thickened. Remove from heat. Heat a frying pan lightly oiled with olive oil, on medium low. Spread “cheese” onto a slice of bread and cover with another slice of bread. Pan fry grilled “cheese” sandwich until golden. Store any extra cheese sauce in refrigerator for up to 3 days.
Optional: Add a flavourful twist to your sandwich by adding salsa or tomato slices on the cheese, before frying. Note: roast red pepper by placing pepper in oven at 400 degrees F for about 20 minutes.