The Ultimate Grilled Cheeze
Whoa! If someone were to experience a dream of eating a perfect grilled cheeze, I’d like to think it would look something like this. This hit all the tastebuds! I made it with homemade fig jam, homemade cashew mozzarella, marinated carrot bacon, newly picked arugula from my garden, and fresh bread from the local bakery. It was a win-win-win-win-win! To be honest, the stars aligned for me on this one and really this idea just came to me out of thin air. Almost as a dream you could say……
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The Goods:
For the carrot bacon:
2 carrots (peeled into strips)
1 tbsp agave
2 tbsp Big Tree Farms coco aminos
2 tbsp liquid smoke
1 tbsp liquid aminos
For the cashew mozzarella:
1 cup cashews (soaked and drained)
1/4 cup yogurt
1 cup water
1/2 tsp garlic powder
1/2 tsp salt
1 tsp nutritional yeast
1 tsp miso paste
1/4 cup tapioca
For the fig jam:
16 figs (rough chopped)
1/4 cup Big Tree Farms coconut sugar
2 lemons (squeezed)
2 cup water
For the ultimate grilled cheese:
1 or 2 tbsp vegan butter
2 slices of sourdough or choice of bread
carrot bacon
cashew mozzarella
fig jam
arugula
The Method:
For the carrot bacon:
Pour all liquid ingredients into a small bowl and stir.
Peel carrots, toss in marinade, and marinate for at least 30 minutes or up to 24 hours.
Once carrots are ready to cook, heat cast iron on medium high heat. Add marinaded carrots and carefully with tongs cook for 5-8 minutes until golden brown and caramelized.
Remove from heat and set aside for later.
For the cashew mozzarella:
Soak cashews overnight or 4+ hours, drain. Add into high powered blender.
Add in all other ingredients into blender, mix until smooth and creamy.
In a sauce pan, pour cheeze and cook on medium/low heat. Stir very frequently, this needs full attention, not too much heat too fast, its really important not to burn it.
Slowly stir and cook until the cheese begins to “turn”. You’ll see it turn from smooth and creamy to thick and glossy after about 8-11 minutes.
After it becomes thick and glossy, remove from heat. and let cool for 10 min before serving. Its melty, cheesey, and garlicy!
For the Fig Jam:
Rough chop figs, add all ingredients into sauce pan on medium/high heat.
Cook down for 15 minute covered, stir occasionally.
Use spatula to smash any large chunks of figs, and add 1/2 cup water, cook uncovered.
Slowly after every 15-20min keep adding 1/2 cup water, and cooking it down until it evaporates. We used about 2 cups water total in 1 hour 20 min (1/2 cup every 20 minutes) but yours may call for extra water.
Remove from heat after texture is thick and consistent. Let cool, and store in sanitized jars for 1-2 weeks.
For the Ultimate Grilled Cheese!
Spread butter on each side of bread, and toast on cast iron or favorite pan on medium/high heat.
Once both sides are golden brown, remove from heat, and place on serving plate.
Time to build! Spread fig jam on one side of each slice, next up carrot bacon on just one slice, then cheese on the other slice (don’t be shy), and top one slice with arugula.
Carefully place both sides together with everything in between, cut in half.
Have fun with this one, stack it as tall or thin as you want, no wrong way to stack this grilled cheese. and enjoy it!
Helpful hack- Use sandwich skewers to hold it upright
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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