Vegan Grilled Cheeze with Hot Chili and Smoked Sea Salt

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4 minute cheeze, cheeze, dinner, egg free, lunch, plant-based, reducetarian, side, snack, sugar free, vegan

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Quick, easy, and versatile, this vegan grilled cheeze sandwich is based on my 4 minute cheeze sauce, made spicy with hot chili powder and smoked sea salt.

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Vegan Grilled Cheese with Hot Chili and Smoked Sea Salt

Vegan Grilled Cheese with Hot Chili and Smoked Sea Salt

This recipe is the final grilled cheese/cheeze in Menu 5, called Say Cheeze, one in a series of menus that works for vegans, plant-based dieters, vegetarians, and carnivores. Menu 5 features cheezy battered oven fries and egg-free roasted garlic mayo that everyone will enjoy. We’re serving up the carnivores a bacon-buttered grilled cheese, and offer 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: reducetarians. Reducetarians — if you are reading this — welcome to not not nutritious! We’ve got you covered.

Ok! Let’s make grilled cheese!

Vegan Grilled Cheese with Hot Chili and Smoked Sea Salt

Vegan Grilled Cheese with Hot Chili and Smoked Sea Salt

Vegan Grilled Cheese with Hot Chili Powder and Smoked Sea Salt
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

A spicy version of a perennial favourite, this grilled cheese sandwich will fire up your tastebuds with hot chili powder and smoked sea salt. Perfect for a soup and sandwich meal. 

Cuisine: American
Keyword: 4 minute cheeze sauce recipe, grilled cheeze, spicy grilled cheeze, spicy vegan grilled cheese, vegan grilled cheese,
Diet: vegan
Servings: 2
Author: Sylvia Eastman
Ingredients
  • 4 slices bread
  • 2 tablespoons butter, margarine, olive oil
  • garlic powder {optional}
  • 1/3rd cup 4 minute cheeze sauce mix + 1/2 cup water {See Recipe Notes for link}
  • 1/4 teaspoon smoked sea salt
  • 1/4 teaspoon hot chili powder
Optionally, if you do not have 4 minute cheeze sauce mix:
  • 1/4 cup almond flour {also called almond meal, or ground blanched almonds}
  • 1/2 cup water
  • 1 tablespoon tapioca starch {also called tapioca flour}
  • 2 teaspoons nutritional yeast
Instructions
  1. Make the cheese sauce, by combining either the cheeze sauce mix, or the individual ingredients, along with the sea salt and hot chili powder into the blender.

    Blend on high for one minute.

    Transfer to a small saucepan and cook and stir over medium heat for about 3 minutes, into cheese is thick and stretchy.


  2. 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.

Recipe Notes

Storage and Reheating

The grilled cheese sandwiches are best fresh. You could reheat in a microwave, or over low heat in a frying pan if need be.

If you have extra cheese sauce, you can store it in sealed container in the fridge for 3-5 days. Heat it over low heat, stirring to remove any thickened or curdled looking bits. 

About 4 Minute Cheese/Cheeze Sauce Mix

This is just a pre-combined version of all of the cheese sauce ingredients, except the water. You can find the recipe for this awesome pantry staple here. I made the pantry-staple version because I was using the cheeze sauce so often, it just saved a bit of time. Then once I had it handy, I started creating a bunch of recipes that incorporate it. I figured everyone else would appreciate that same convenience too! 

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Sylvia