Plant Based Grilled Cheese: Master Method
If you are like me, having been raising in Rural Western NY, then grilled cheese was a staple of your childhood. Really any American child has experienced the transcendence of the grilled cheese. American cheese on wonder bread with canned Campbells tomato soup was always on heavy rotation. Even as adult, prior to me going plant based I was eating grilled cheese three or four times a week.
Ooey gooey cheese in between crispy soft bread soaked through with butter. What’s not to love? The best part of my job as a creator of plant based cheeses is being able to bring flavors and textures people grew up enjoying but no longer can due to lifestyle choices, dietary restrictions or allergies. So why stop at cheeseboard ready cheeses when we can get into childhood flavors we know and love?!
Below is my classic recipe for a cheddar style grilled cheese, perfect for your favorite tomato soup. Use the master method below to make any grilled cheese with a Spirit and Abundance Grilled cheese Kit.
Classic Grilled Cheese
Ali Lawrence | 1/23/25
- prep time: 3 minutes
- cook time: 4 minutes
- total time: 7 minutes
Servings: 2
Ingredients:
- 1 wheel (3.5 oz) “The Old Fashioned” or plant based cheddar of your choice
- Whole grain mustard
- 4 slices of white bread, soft and spongey is best
- plant based butter or mayonnaise
Instructions:
- Preheat a pan or griddle (cast iron would be amazing here) on medium heat
- Cut the 3.5 oz cheese in half and spread one half evenly over one slice of bread. On the other piece of bread add your condiments if using and any additional toppings. Put the two pieces of bread together, filling side in so everything is safe and cozy ready for grilling.
- Generously apply plant based mayo or butter on the outside of the sandwich and place on griddle. Cook for about 2 minutes of each side.
- Serve with hot soup for dunking
