Stretchy Melty Grilled Cheese, Vegan

By tammy1365

Stretchy Melty VEGAN Grilled Cheese with a magical ingredient! Completely natural, nut-free, oil-free, gluten-free.

Ingredients

• 8 slices of bread (gluten-free if necessary)
• 1 medium to large-sized potato, peeled and diced*
• 70 g (2.5oz) mochi (the hard firm mochi sold in blocks)
• 2 tablespoons nutritional yeast
• 1 heaped teaspoon miso (ensure gluten-free if necessary)**
• 1 teaspoon vinegar (ensure gluten-free if necessary)
• Optional: 1/4 teaspoon (Dijon) mustard
• Salt + pepper, to taste

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from rhiansrecipes.com

Preparation

Step 1

Instructions
Boil potatoes until soft enough to pierce with a fork
Drain away most the water (leaving just 100ml/a little less than 1/2 cup) and keep the potatoes in the saucepan
Place the mochi underneath the potatoes and cook on a low heat for a further 5 minutes or so until mochi has melted and become sticky
Turn off heat and add nutritional yeast, miso, vinegar, mustard and salt + pepper
Use either a blender, food processor or hand-held stick blender (this is the easiest option as you can just do it in the same saucepan) and whizz until completely smooth
Toast your slices of bread and spread a generous amount of the sauce over half of the slices, then sandwich them together***
Best enjoyed immediately, but leftover cheese keeps well covered in the fridge for up to a few days - just pop in the microwave or reheat on the stove before using