Cheesy Vegan Recipes

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Vegan Jalapeño Popper Grilled Cheese, recipe provided below (adapted from Peas and Crayons)

Ingredients

  • 2 slices of your favorite bread
  • 2 TBSP Daiya Plain Cream Cheese Style Spread
  • 2 Daiya Cheddar Style Slices
  • 1 fresh jalapeño
  • 2-3 TBSP pickled jalapeño slices
  • 1-2 TBSP vegan buttery spread of choice, as needed

Instructions

  • First prep your jalapeño. Remove the stem and slice in half, removing the seeds and veins to dull a bit of the heat. Or leave them in for an extra spicy sandwich! Chop finely and set aside.
  • Spread one side of your bread with Daiya cream cheese and top with the chopped/minced jalapeño.
  • Top the second slice with Daiya Cheddar Style Slices and top with the pickled jalapeño slices.
  • Close your sandwich and, for an extra golden crust, spread the outside of each slice of bread with vegan buttery spread or coconut oil.
  • Next heat a pan to medium heat with some extra buttery spread or coconut oil. Once hot, add your sandwich.
  • Use a spatula to press down on the grilled cheese, and feel free to pop a clear pot lid on top to help melt the slices. Before flipping, add a little more spread/oil if your pan is dry. Pop your lid back on if you're using one and grill each side until golden brown.
  • Melty grilled cheese trick: For the meltiest sandwich ever, pop it in the micr owave for 15 seconds or so after grilling for the most epic vegan cheese pull of all time! It's a bit dreamy.

Vegan Mac & Cheese, recipe provided below (adapted from Delicious Everyday)

Ingredients

  • 200 g potato (7 oz) choose a floury/starchy variety instead of waxy potatoes, peeled and chopped
  • 100 g cauliflower (3 1/2 oz), chopped
  • 200 g butternut pumpkin (squash) (7 oz), peeled and chopped
  • 2 garlic cloves
  • 2 tbs shallot roughly chopped
  • 1/2 cup cashews
  • 1/4 cup nuritional yeast
  • 1 1/2 tsp smoked paprika
  • 2 tbs olive oil
  • 1 tbs white miso (note Australian tbs are 20ml so if you are based outside of Australia use 1tbs plus 1 tsp)
  • 1 tbs lemon juice
  • 300 g macaroni (10 1/2 oz)
  • salt and pepper to taste
  • baby spinach or rocket (arugala) optional

Instructions

  • Place the potato, cauliflower, butternut pumpkin, garlic, shallot and cashews in a saucepan and cover with as much water as needed so that the vegetables are covered. Add a little salt to season and bring to a boil and cook for 10 minutes until fork tender. Do not drain.
  • Place in a blender with 1 1/2 cups of cooking water with the all the rest of the ingredients except the macaroni. Blend until smooth. Taste and adjust the seasoning as necessary. 
  • While the sauce is blending bring a saucepan of water to a boil. Once boiling add the macaroni and cook according to packet directions. Drain, reserving 1/2 cup of the cooking water. 
  • Toss the pasta with the sauce until well combined. Add some of the reserved pasta water if you'd like slightly looser sauce  Add your favourite greens (if using) and serve.
     
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Vegan Cheese Quesadillas, recipe provided below (adapted from Contentedness Cooking)

Ingredients

  • For the Vegan Cheese
    • 1 can corn
    • 4 tbs nutritional yeast
    • 5 cloves garlic
    • salt, pepper
  • For the quesadillas
    • 1-2 smashed avocado
    • 1 cup cherry tomatoes
    • your favorite tortillas (I used gluten free flour tortillas)
    • optional chill powder for a bit more heat

Directions:

  • Prepare the Vegan Cheese: Combine corn, garlic, nutritional yeast, salt and pepper to taste in the bowl of a blender or food processor. Process until the mixture is well combined. Don’t over-process or it will end up too smooth.
  • Make the Quesadillas: Put smashed avocado on your favorite tortilla. Add cherry tomatoes, cut in halves. Top all of it with a real good amount of the vegan cheese. If you like, add a bit more heat with the optional chill powder. Finish with the second tortilla. Cut the quesadilla into triangles, brush them with a bit oil if needed. Bake at 400°F on a baking sheet with parchment paper for around 15 minutes until crispy and golden.