THE DAIYA GRILLED CHEESE COOKBOOK - Tempt your taste buds with our top picks from the First Annual Grilled Cheese Cook-Off!
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THE DAIYA
GRILLED CHEESE
COOKBOOK
Tempt your taste buds with our top picks from the
F irst Annual Grilled Cheese Cook-Off!
Inspired by National Grilled Cheese Day, we hosted the First Annual Daiya Grilled Cheese Cook-Off to round up recipes for turning this sandwich staple into a grand gastronomic experience. The creativity, enthusiasm and love of food shown by our fans was overwhelming! After recreating and taste-testing dozens of delicious grilled cheese sandwich recipes, we narrowed it down to our top 10 picks. We hope you enjoy these mouth- watering variations of this classic comfort food as much as we do. Our company Daiya makes deliciously dairy-free cheese alternatives for people who can’t, or choose not to, eat dairy. Our products – Blocks, Slices, Shreds, Cream Cheese Style Spreads and Pizzas—are entirely plant-based and free of the top 8 allergens, including dairy (casein, whey and lactose), soy, gluten, eggs, peanuts and tree nuts (except coconut). Our extraordinary cheese alternatives are a dairy-free dream come true, delivering the bold flavor, stretch and texture of regular dairy cheese. Our vision Our vision has always been to embrace our love of food, commitment to kind living and compassion for people and our planet. These are the core values on which our company was founded, and they remain our driving principles today. Our promise Cheese is a delicious beacon for food lovers; we want people to enjoy their savory love affair with cheese to its absolute fullest. We are committed to delivering the best-tasting dairy-free cheese possible. We simply want to give people the joy of cheese, without any compromise.
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Dairy-free Soy-free Gluten-free Vegetarian Vegan No/Low Allergen 30 Minutes
Cholesterol Friendly or Less
The Dirty Harry “Make My Daiya” Grilled Cheese
recipe by Gayle Bass
This sandwich is hearty enough for Clint Eastwood (who
I believe is also a vegan). 10 + 15
mins mins = 25
mins 1
prep cook servings
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• 1/3 cup Mozzarella Style Shreds • 3-4 sliced baby portobello mushrooms
• 2 thick slices homemade bread • 1/2 avocado cut into 6 slices
• 2 tbsp vegan margarine • 2 thin slices red onion
• 1 tbsp Dijon mustard • 1/2 cup sauerkraut squeezed until dry
Instructions
Grill mushrooms in 1 tbsp olive oil until brown and set aside.
Slice homemade bread (or any dense artisan bread) into two thick slices. Dab vegan margarine
on one slice and place butter-side down in cast iron skillet. Add Dijon mustard, and pile on the
thin-sliced red onion, sliced avocado and grilled mushrooms. Top with sauerkraut and the Daiya
Mozzarella Style Shreds. Put second bread slice on top and grill on medium heat until brown,
turning once.
The cheese will melt into the sauerkraut and bind the sandwich together into a scrumptious hearty
meal. This sandwich doesn’t need added salt because the sauerkraut adds both salt and moisture.Farmhouse Grilled Cheese
recipe by Daniel Andrew
I decided to make the kind of grilled cheese I picture
myself eating in a small town in the French countryside. 10 + 45
mins mins = 55
mins 4
The roasted red pepper, caramelized onions, grainy prep cook servings
mustard and garlic aoli play beautifully with the Jack
Style Wedge and rustic sourdough loaf. Would go nicely
with red wine. Bon appetit!
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• 1 package Jack Style Wedge • 4 tsp old-fashioned grainy mustard
• 1 medium onion • 4 kosher dill pickles
• 1 red pepper • Ketchup (for dipping)
• 1 head of garlic (will use 6 cloves of roasted garlic) • 1 tsp olive oil
• 1/2 cup vegan mayo • Earth Balance or other vegan butter
• Dash pepper • 8 slices sourdough bread
Instructions
Roast the garlic: Preheat oven to 400 F. While oven is warming up, prepare garlic for roasting. Chop
the top off of the head of garlic, exposing the cloves. Drizzle 1 tsp of olive oil over the exposed cloves.
Wrap garlic in aluminum foil and roast for 30-35 minutes.
Caramelize the onion: While garlic is roasting, slice the onion into strips. Put 1 tbsp of margarine in
a pot on medium heat and sauté the onions, stirring occasionally for about 20 minutes until onions
have caramelized, being careful not to burn them. Set aside.
Roast the red pepper: I used a gas stove flame and turned the red pepper over the flame with a pair
of tongs until the skin was charred on all sides; a BBQ grill or oven broiler will also work. Once skin
has charred, place the red pepper in a paper bag and fold the bag closed to trap steam in and loosen
the blackened skin. Remove pepper from bag after 2-3 minutes and rub the skin off with your fingers.
Chop the top off the pepper and discard seeds inside it. Slice the roasted pepper into thin strips. Set
aside.
Make the garlic aoli: When garlic has finished roasting, remove from oven and put 6 cloves into a
bowl. Mix the roasted garlic with the mayo and mash with a fork to combine. Stir in fresh ground
pepper to taste. Set aside.
Assembly and grilling: Butter the outside faces of the sourdough bread for each sandwich. Spread
garlic aoli on one of the inside faces of the bread, and spread grainy mustard on the other inside
face. Layer slices of the Daiya Jack Style Wedge on the bread, followed by a thin layer of roasted
red pepper and a layer of caramelized onions. Grill on medium heat, flipping once the bottom slice
of bread is golden brown, and cook until cheese begins to melt. Serve with kosher dill pickles and
ketchup for dipping. Enjoy!Butternut Squash Grilled Cheese
recipe by Rebecca Eide
Butternut squash has a particular starchy sweetness to it,
so I’ve paired it with robust red onion and creamy, zesty 12 + 35
mins mins = 47
mins 4
coriander mayo to liven it up. If you make this grilled prep cook servings
cheese, I promise you’ll want to make it again.
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• 1 cup Mozzarella Style Shreds • 8 slices ciabatta bread
• 1 small butternut squash, peeled, gutted • 4-5 thick slices red onion
and sliced into 1/2 inch thick pieces • 4-5 tbsp vegan margarine
• 1/2 cup vegan mayo
• 1 heaping tbsp coriander powder
Instructions
Start by preheating your oven to 425 F. Spread the butternut squash onto a parchment paper lined
baking sheet and roast for 30 minutes. The squash should be soft to the touch.
While the squash is roasting, slice your red onion and prepare your coriander mayo by stirring
together the mayo and coriander powder.
Lightly butter the outsides of the bread slices with the vegan margarine. Spread a generous amount
of coriander mayo on both inside pieces of bread. Lay down enough red onion and butternut squash
to completely cover the bread. Don’t be shy on the red onion—the more the better! Place 1/4 cup of
Daiya Mozzarella Style Shreds on each sandwich.
Heat a frying pan over medium heat and add 2 sandwiches at a time. Cover the frying pan with a
lid and after about 3-4 minutes, flip the sandwich and cook for another 3-4 minutes, or until nicely
golden brown. Enjoy!Sweet ’N Creamy Cornbread Grilled Cheese
recipe by Mariah Craig
This sandwich packs in heat from the black beans and
sweetness from the caramelized onion and plantain,
5
mins + 35
mins = 40
mins 1
perfectly balanced with a combo of creaminess from prep cook servings
Daiya Mozzarella Style Shreds and avocado. Sandwich
everything between two buttery, moist slices of
cornbread, and that’s called magic in your mouth.
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• 1/2 cup Mozzarella Style Shreds • 1 cup cooked black beans
• 2 slices of cornbread • 1/8 tsp chili powder
• 1/2 onion, sliced • 1/8 tsp cumin
• 1 1/2 tbsp coconut oil • 1/8 tsp sea salt
• 1/2 tbsp balsamic vinegar • 1/2 ripe avocado, sliced
• 1/2 tbsp maple syrup • 1 tbsp vegan butter
• 1/2 ripe plantain, sliced
Instructions
Put 1/2 tbsp coconut oil along with balsamic vinegar and maple syrup in heated pan and add
in onions. Gently cook onions over medium heat for 15-20 minutes until caramelized, stirring
every so often so they don’t burn.
Meanwhile, heat a separate pan over medium-high heat and add remaining coconut oil.
Place the plantain slices into well-heated oil and cook for 3-4 minutes per side, until they’ve
darkened in colour and have formed crispy edges. Place plantains onto a plate covered with
paper towel when cooked through.
In a bowl, mix black beans with chili powder, cumin and sea salt.
Bring one of your used pans to medium heat and butter up one side of each slice of cornbread.
Place both slices of cornbread butter side down on pan. On one of the slices, sprinkle on
cheese, followed by the onions, fried plantain, sliced avocado and black beans. Grill until
buttered side of cornbread is golden brown and cheese has melted.Daiya Truffle Mushroom Melt Grilled Cheese
recipe by Julie
Ahhh. Enter flavor country. Inspired by my love for
Philadelphia, this sandwich is a medley of Daiya mins
5 + 20
mins = 25
mins 1
Mozzarella Style Shreds, Cheddar Style Shreds, a nice prep cook servings
schmear of Jalapeno Havarti Style Wedge Cheese and
fresh farmers’ market mushrooms sautéed with garlic
and truffle oil. You’ll want to savor each bite!
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• 1/2 cup Mozzarella Style Shreds • 12-15 drops white truffle oil
• 1/2 cup Cheddar Style Shreds • 1/8 tsp dried parsley
• 1/8 cup Jalapeno Havarti Style Wedge • Salt (to taste)
• 1 1/2 cup farmers’ market button • Pepper (to taste)
mushrooms • 4 tbsp Earth Balance butter
• 2 cloves (minced) garlic • 2 slices Whole Foods Organic Sourdough
• 3 tbsp nutritional yeast Boule
• 1 tsp olive oil
Instructions
For best grill marks, preheat a pan to 350 F. While pan is preheating, mince 2 cloves of garlic and
slice 4 button mushrooms. Set ingredients aside.
For sautéed mushrooms: Heat a small sauté pan to medium-high. Add olive oil and minced
garlic. Cook and stir for 1 minute. Stir in sliced mushrooms. Add a pinch of salt and pepper. Cook
for another 1–2 minutes. Add truffle oil, nutritional yeast, parsley and remaining olive oil. Once
combined, turn off the heat and set aside.
Spread Earth Balance butter evenly (you can be a bit generous here) on both sides of the
sourdough bread. On one side of the bread, spread on Jalapeno Havarti Style Wedge. Next, add
Mozzarella Style Shreds. Add mushroom mixture. Then add Cheddar Style Shreds. Top with the
other slice of bread and press down firmly.
Place sandwich on top of the grill pan until bread is golden brown and cheese is melted, carefully
turning once during grilling. About 10 mintues on each side. Serve and eat immediately.Savory Summer & Beet Green Grilled Cheese
recipe by Elizabeth Caswell
This gluten-free and vegan treat is a delicious and messy
way to enjoy some unusual ingredients. 10
mins + 10
mins = 20
mins 1
prep cook servings
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• 2 Cheddar Style Slices • 4 leaves of beet greens (cleaned & dried)
• 1/4 cup organic tomatoes • 1 tbsp vegan cream cheese
• 1/4 cup sweet onion • 1 tsp Earth Balance spread
• 1/4 cup green or black olives • 2 slices gluten-free bread
Instructions
Finely chop tomatoes, onion and olives (or blend gently in food processor). Add vegan cream cheese
to hold mixture together.
Spread a very thin layer of butter alternative on one side of each piece of your gluten-free bread. Place
butter side down in pan preheated to medium heat.
Layer Cheddar Style Shreds on each piece of bread followed by beet greens. Add tomato and olive
filling on one side and close the sandwich.
Toast evenly on each side until golden brown.Strawberry, Swiss & Onion Grilled Cheese
recipe by Kimberly Lombardi
This is a sweet and savory sandwich that is sure to tickle
your taste buds. mins
5 + 2
mins
7
= mins 2
prep cook servings
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• 2 slices Swiss Style Slices • 2 vegan tortillas
• 2 large sliced strawberries • 1 tbsp chopped pecan
• 1 sprig fresh majoram • 1 oz sliced onion
Instructions
In a pan or on a griddle sprayed with non-dairy cooking spray, add tortilla and top with all ingredients
except Swiss Style Slices.
Break up Swiss Style Slices into small pieces and sprinkle on top.
Place second tortilla on top and press to cook.
Let cool for 1-2 minutes.
Eat flat or slice and roll for a cute presentation.Provolone and Pesto Grilled Cheese Sandwich
recipe by Meghan Oona Clifford
This sandwich destroys all grilled cheese sandwiches! It’s
that good. Warm, crispy and melty… 15
mins + mins
5 = 20
mins 1
prep cook servings
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• 2 slices Provolone Style Slices OPTIONAL:
• 2 slices of your favorite bread • 2 tbsp vegan pesto
• 1 tbsp olive oil or coconut oil • 4-5 kalamata or castelvetrano olives, sliced
• 1 dash garlic powder • 1/2 inch onion, sliced
• 1 dash onion powder • 3 sun-dried tomatoes, sliced
• 1 dash freshly ground black pepper • 1 dash cayenne powder
• 1 dash Braggs Liquid Aminos, tamari or sea salt
to taste
Instructions
Preheat oven to 250 F. Place onions and tomatoes into small sauce pan, cover with water and salt of
your choice. Boil, and then simmer until tender and water is gone.
Oil your skillet and heat on medium for a few minutes. Spread one slice of bread with pesto, set aside.
In the pan, layer the other slice of bread with 1 Provolone Style Slice, olives, onions and tomatoes, and
then the second slice of cheese.
Sprinkle with spices and press the other slice of bread on top. Turn heat down slightly and flip once
the bottom of the bread is browned—about a minute and a half. The next side won’t take as long so
keep an eye on it.
Add to oven to melt the cheese further, for just a few minutes. Test with your fingers or fork—once’s it’s
very soft, it’s done! Slice and watch as the cheese melts into all the other yummy ingredients!Apple, Basil & Dijon Jack Cheddar Grilled Cheese
recipe by Lauren and John
A quick and easy meal full of flavor and zest, this is the
perfect snack for the lumberjack in your life! mins
5 + mins
6 = 11
mins 1
prep cook servings
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• 2 oz Jack Style Wedge • 1/2 green apple, thinly sliced
• 1/4 cup Cheddar Style Shreds • 4 basil leaves
• 2 slices whole wheat vegan bread • 2 tbsp Earth Balance vegan butter
• 2 tbsp dijon mustard
Instructions
Spread butter on the outside of each slice of bread and dijon on the inside.
Thinly slice the Daiya Jack Style Wedge and place on the dijon side of bread, and then add thin slices
of apple and fresh basil leaves. Top with Daiya Cheddar Style Shreds.
Place the other slice of bread on top and grill in a non-stick pan on medium heat. It’s best if you
assemble the sandwich with the cheese products placed closest to the bread so it melts faster. Each
side should take 4-6 minutes, but check to make sure it doesn’t burn. When one side is golden and
crispy flip the sandwich and grill the other side.Spicy Vegan Mushroom & Red Pepper Grilled Cheese
recipe by Anne Marie Fosnacht
Take a big bite into this grilled cheese masterpiece
brought to you by the melty cheesy goodness of the 15
mins + 15
mins = 30
mins 2
Daiya Cheddar Style Wedge! This is a serious sandwich
prep cook servings
piled with smoked red peppers, steak-marinated
portobello mushroom and spicy vegan aoli on top of
perfectly grilled freshly sliced sourdough.
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• 1/3 block Cheddar Style Wedge • Pinch sugar
• 4 tbsp vegan mayo • 1 small red bell pepper
• 3 tbsp fresh extra virgin olive oil • 1 medium portobello mushroom
• 3 tbsp red wine vinegar • 2 tbsp sriracha pepper sauce
• 1/2 tsp salt • 4 large slices freshly baked sourdough bread
• 1/2 tsp fresh garlic powder • 2 tbsp vegan buttery spread
• 1/2 tsp fresh ground black pepper
Instructions
Remove stem from portobello, rinse and set face-down on towel to dry. In a small bowl, whisk
together olive oil, vinegar, salt, pepper, sugar and garlic powder. Place mushroom face up in marinade
and spoon marinade over the top to fill up the mushroom cap. Set side.
Rinse the red bell pepper and, using tongs, char the pepper over a bare burner on the stove. Make sure
all surfaces are completely charred then place the pepper in a sealed container to sweat.
Preheat oven to broil.
Create the spicy aoli by whisking together the vegan mayo and sriracha with 1 tbsp of the portobello
marinade. Set aside. After 15 minutes, drain the excess marinade from the mushroom cap and place
under the broiler on a cookie sheet or foil until it begins to char. Watch this step carefully as the
mushroom can burn beyond repair quickly! Remove from the broiler and place on a cutting board
to cool.Spicy Vegan Mushroom & Red Pepper Grilled Cheese
Instructions (cont’d)
Remove the charred pepper from the covered container and, under cool running water, using your
fingers, rub off the charred skin until all of it is removed. Cut in half, remove membranes and seeds and
place on the cutting board. Using a sharp knife, slice the pepper and mushroom into very thin ribbons,
about 1/8th to 1/4th inch thick. Slice as much of the Cheddar Style Wedge as you need to cover your
sliced sourdough bread from end to end. I recommend 1/4-inch-thick slices. Spread a vegan buttery
spread onto one side of 4 pieces of sourdough.
Heat up a large frying pan to medium heat. While the pan is heating, place your Cheddar Style Wedge
on a non-buttered side of bread. Cover the bread from end to end with the cheese and place on heated
pan with buttered side down. Spoon your spicy vegan aoli over the cheese adding as much as you like.
I recommend 2 tbsp.
Divide the pepper and mushroom ribbons, saving half for your second grilled cheese. Top the cheese
with the pepper and mushroom ribbons, and then place another slice of bread on top, buttered side
up. Press lightly with spatula. Check the bread for a golden brown color. Once achieved, carefully flip
the sandwich and lightly press down.
Remove once both sides are golden brown and the cheese is melted. Serve with a delicious side of
choice, like cool apple cole slaw or crispy oven-baked fries! Tip: Save the remaining aoli for dipping the
grilled cheese and fries!You can also read
