I couldn’t decide whether throwing together a list of somewhat obscure plant based stabilizers and coconut milk would appeal to any readers. But if you know how awesome it is to find a vegan cheese that is easy to make, and has a really wonderful MELT, you can understand why I had to finally break down and share this. Factor in the current chilly wet weather we have been having, and well, there you go!
The cheese recipe is a slight adaptation from a quick cheese recipe found on one of my favorite plant- based living blogs. The obscure ingredients can be found at a mom and pop health market, Sprouts, or Whole Foods.
vegan grilled gouda & portobello sandwich
Cheese, Wet Ingredients:
1 can coconut milk
1 tbsp. lemon juice
1 tbsp. liquid smoke
¼ cup water
½ tsp. liquid aminos
2 tbsp. nutritional yeast
Cheese, Dry Ingredients:
2 tbsp. agar powder
2 tsp. sea salt
2 tbsp. potato starch
1 tbsp. tapioca starch
1 tsp. xanathan gum
4 slices of your favorite bread
1 or 2 “rounds” of the cheese, grated
1 portobello mushroom, stem removed
1 tbsp. each olive oil & lemon mixed in a bowl
Leaves of arugula (optional)
Salt & pepper for seasoning
To make the cheese, combine the dry ingredients in a small bowl and whisk until well blended. Then, in a small saucepan, combine the wet ingredients, and warm until it starts to bubble. Turn on the heat to medium low. Whisk the dry ingredients into the wet mixture, while it is still cold. As it heats, continue stirring. Make sure nothing clumps up in the mixture. Bring back to a bubbling simmer for a few minutes. Transfer the mixture to a blender and blend until well blended. Spoon the mixture into lightly greased muffin tins. Cover with plastic wrap and refrigerate until firm, about an hour or so. Un-mold the firm cheese “rounds” and store for later.
To make the sandwich, rub the Portobello with oil and lemon, season with salt and pepper, and roast in a 400 degree oven for about 15-20 minutes, until cooked through. Let cool, then slice on the bias into thin, wide fillets. Brush some healthy fat on a warm griddle. Place the four slices of bread on the griddle, and evenly distribute the mushrooms, cheese and optional arugula onto two of the slices. Flip the other two slices of bread over to make two sandwiches. Grill on each side until done. This can also be done in a panini maker.