PREMELTED VEGGIE CHEESE

PREMELTED VEGGIE CHEESE

Ever have a problem getting your veggie cheese to melt in a grilled cheese sandwich without burning the bread – and even then many times it doesn’t melt throughout? I solved the problem by forming Daiya Veggie Mozzarella Shreds, carrot juice, prepared yellow mustard and Mancini Fried Peppers with Onion into a premelted cheese!

Makes 2-1/2 cups

8 oz. pkg. Daiya Dairy-Free Mozzarella Shreds

1/2 jar Mancini Fried Peppers with Onion, diced

1 c. carrot juice

1/4 c. prepared yellow mustard

1 t. salt

1 t. dried tarragon, crushed

1/4 t. red cayenne pepper

1 t. smoked paprika

1 t. garlic powder

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In medium skillet, over medium heat, place all ingredients. Stir continuously till cheese melts, then slow heat down and whisk till smooth and creamy. Cook on low heat for 10 minutes, stirring as needed.

Salt to taste.

Cool to room temperature, then refrigerate in covered container overnight to mature the flavors, and thicken it further.

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Notes: If you want a thinner cheese, more like a sauce, then increase the amount of carrot juice – either when you make it, or later take a portion of the premelted cheese, heat it, add a little more carrot juice, salt to taste, whisk till smooth and toss with cooked, drained pasta.

When spreading the premelted cheese onto bread prior to grilling the sandwich, don’t go all the way to the edges. Allow for melting space.

I used tofu macaroni for this dish, but use any pasta you like. Just thin the premelted cheese with a little with carrot juice, while you reheat it, whisking till smooth. Perfect.

Spread the premelted cheese on any bread you like, then fry your grilled cheese sandwich in a thick oil to perfection. A thick oil, such as olive oil, works better for fried sandwiches, since the bread doesn’t absorb it as easily, producing a crisper result.

I found these pumpernickel buns at the grocery, spread them with the premelted cheese, topped the cheese with sweet onion.

I fried them in extra virgin olive oil, pressing the top down gently, then flipping and pressing down again…

…creating one of the best grilled cheese sandwiches I’ve ever had. Serve with bread & butter pickle slices.

Here I spread the premelted cheese on a tough-skinned sub roll, that was lightly broiled on the insides. Then I fried it in extra virgin olive oil on both sides. Wow, napkins needed!

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