Quick, easy, and versatile! You can make this super simple hot chili cheeze in about 4 minutes – 1 in the blender, plus 3 on the stove. It’s based on my easy cheeze sauce recipe with just two added ingredients – hot chili powder (of course!) and smoked sea salt replaces the regular salt.

This recipe is the final grilled cheese/cheeze in Menu 5, a meal that works for vegans, plant-based eaters, vegetarians, and carnivores. We started this menu out with some cheezy battered oven fries and egg-free roasted garlic mayo. We served the carnivores up a bacon-buttered grilled cheese, and offered up a twist on the ordinary for the vegetarians with a caramelized cheese & maple raisin onion on pumpernickel.

PS — I just ran across a new diet term as well: reducetarians. Reducetarians — if you are reading this — welcome to not not nutritious! We’ve got you covered.

Ok! Let’s get cooking!

1080_closeup_hot_chili_grilled_cheeze_IMG_2312

Ingredients

This makes enough for 2 sandwiches, using about 3 tablespoons of sauce per sandwich. Since it’s so versatile, you might want to make double the amount and store it in the fridge. Just reheat over low heat to get it to return to the right consistency.

For the Hot Chili Cheeze Sauce

  • 1/4 cup ground blanched almonds
  • 1/2 cup water
  • 2 tablespoons tapioca starch (also called tapioca flour). {This provides the stretchiness factor.}
  • 2 teaspoons nutritional yeast. {This helps provide the cheesy undertone. If you’ve never used nutritional yeast, aka nooch, read about why vegans love it here, in The Elephant in the Room section.}
  • 1 teaspoon smoked sea salt. {If you are subbing with regular salt, try with about half the amount first, as regular salt will be more salty.}
  • 1/4 teaspoon hot chili powder

For the Grilled Cheeze Sandwich

  • 4 slices bread
  • vegan butter, margarine, or olive oil
  • optional, garlic powder

Instructions

  1. In a blender, add all the sauce ingredients and blend for 30 seconds or until well-blended.
  2. Pour the sauce into a small saucepan. With the heat on medium to medium high, cook the sauce, stirring constantly. It may go through a quick phase where it looks like it is curdling. Keep stirring and it should be fine. Once stretchy and thick, turn off the heat.
  3. Heat a heavy pan to medium heat. Butter one side of your bread and place buttered side down in the pan. Spoon 3 tablespoons of the cheeze sauce onto the bread, and spread around so it’s evenly dispersed. Butter the other piece of bread and place it, unbuttered side down on the cheeze. Grill each side for about 2 minutes until the bread is toasted and crunchy. Optionally, sprinkle each side with garlic powder during the toasting process.
  4. Enjoy!!
1080_front_view_hot_chili_grilled_cheeze_IMG_2327
Hot Chili Grilled Cheeze

 

I love your feedback!

It’s always inspiring to see your comments! Drop me a line below and/or on my Facebook page. And don’t forget to follow not not on Insta @notnotnutritious.

Sylvia

Advertisements
Posted by:Sylvia E

4 replies on “Hot Chili Grilled Cheeze & 4 Minute Sauce! (Menu 5: Say Cheese!)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s