Gooey Veggie Grilled Cheese

Image courtesy  Dawn Hutchins

Image courtesy Dawn Hutchins


  • 1/3 cup peeled and diced onion
  • 1 2/3 cups finely diced potatoes
  • 1/4 cup diced fresh carrot
  • 2/3 cup hot water from the boiling veggies
  • 1/2 cup raw cashews, soaked overnight
  • 1/4 cup nondairy milk
  • 1/3 cup nutritional yeast flakes
  • 1 tsp. salt (or to taste)
  • 1 tsp. garlic powder
  • 2 tsp. coarse ground mustard
  • 1 loaf bread such as Dave’s Killer Bread, Organic Blues Bread with Blue Cornmeal Crust
  • Coconut oil, melted

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Preparation Instructions

  1. Bring 3 cups of water to a boil in a stock pot; add onions, potatoes and carrots to the boiling water; cook about 10 minutes, or until fork tender.
  2. Add 2/3 cup water from veggies into a blender; add cashews, nondairy milk, nutritional yeast, salt, garlic powder and mustard; blend well; spoon tender veggies in and blend again.
  3. Heat a skillet over medium-high heat; brush oil over bread; place one slice, oil side down, on the pan; spoon veggie mixture onto bread and spread evenly; top with second side of bread and cook until golden brown on each side – one to three minutes.


Recipe by Dawn Hutchins.

Dan NehringVegetarian