No doubt about it, vegan cheese has a melting issue. I solved the issue by premelting it; yeah, it's a made up term but I'm embracing it. I used Choa brand shreds but any vegan cheese will work. Don't forget to use vegan mayonnaise instead of vegan butter(I used sriracha mayonnaise), because mayonnaise is way better. This sandwich goes perfectly with ROASTED RED PEPPER TOMATO SOUP
1/2 cup packed with shredded vegan cheese
1.5-2 Tbsp plant milk
2 slices bread
1 Tbsp vegan mayonnaise
Dash of sriracha (optional)
1. Place vegan cheese shreds and plant milk in a microwave safe bowl. Heat on high for 30 seconds. Stir well with a fork. Heat for another 30 seconds. Stir again until creamy and cheese completely melted. Set aside.
2. Place a non-stick skillet over medium heat. If using sriracha, mix with vegan mayonnaise. Spread mayonnaise onto one side of each slice of bread. Turn one slice over so mayonnaise side is down. Carefully spread premelted cheese mixture onto one slice then top with second piece of bread mayonnaiseside up.
3. Grill sandwich for approximately 3 minutes on each side, carefully flipping halfway. DO NOT PRESS DOWN. Slice and enjoy.