Today we’re getting cheesy with three super tasty, super melty, vegan grilled cheese sandwiches!

I think it’s safe to say that y’all are well aware of just how much I love my melty cheese. It’s an addiction that runs deep, influencing my meal choices and recipe development on a daily basis. Whether it’s an ooey gooey bowl of mac and cheese, an easy cheesy stuffed spaghetti squash, or an epic game day cheese ball, cheese is sorta my thing.

When the folks at Daiya reached out and challenged me to take my obsession with all things melty and create a swoon-worthy plant-based grilled cheese sandwich I was fascinated. Could it melt? Could it stretch? Could these dairy-free slices-o-cheeze deliver a comfort food experience that only a grilled cheese sandwich could provide?

To my delight, the answer is a resounding YES! YES! 1000X YES!

These easy cheezy sandwiches are perfect for anyone who’s dairy-intolerant, allergic, vegan, or simply living a healthy lifestyle sans-moo-cow.

I wound up creating not one, but a trio of grilled cheeze amazingness. You’re going to do a double take, I just know it. Guys, this is the real deal! These plant-based slices were shockingly melty. Deli counter american cheese melty! Crazy awesome, right?

Wait… did I mention how MELTY they are?!

The best part (obvs!) is that they taste great too. Each bite was everything I wanted in a sandwich!

Ready to get cheezy? Let’s do this!

To make things easy, all recipes below will be for one serving (aka one grilled cheese sandwich) but y’all know the drill by now – they’re easy enough to double, triple, or quadruple as needed. Since the pilot and I were diving into each of these, I doubled each recipe so we each had our own easy cheezy sandwich!

Vegan Jalapeño Popper Grilled Cheese

Hello indulgence! This sassy sandwich is perfect for game day! Serve it up as a meal or slice into little squares for an easy party appetizer. They’re a total touchdown!

5 from 6 votes Print VEGAN JALAPEÑO POPPER GRILLED CHEESE We love this easy, cheezy, vegan jalapeño popper grilled cheese! Prep Time 5 minutes Cook Time 8 minutes Total Time 13 minutes Servings 2 servings Author Jenn Laughlin - Peas and Crayons Ingredients 2 slices of your favorite bread

2 TBSP Daiya Plain Cream Cheese Style Spread

2 Daiya Cheddar Style Slices

1 fresh jalapeño

2-3 TBSP pickled jalapeño slices

1-2 TBSP vegan buttery spread of choice as needed Instructions First prep your jalapeño. Remove the stem and slice in half, removing the seeds and veins to dull a bit of the heat. Or leave them in for an extra spicy sandwich! Chop finely and set aside. Spread one side of your bread with Daiya cream cheese and top with the chopped/minced jalapeño. Top the second slice with Daiya Cheddar Style Slices and top with the pickled jalapeño slices. Close your sandwich and, for an extra golden crust, spread the outside of each slice of bread with vegan buttery spread or coconut oil. Next heat a pan to medium heat with some extra buttery spread or coconut oil. Once hot, add your sandwich. Use a spatula to press down on the grilled cheese, and feel free to pop a clear pot lid on top to help melt the slices. Before flipping, add a little more spread/oil if your pan is dry. Pop your lid back on if you're using one and grill each side until golden brown. Melty grilled cheese trick: For the meltiest sandwich ever, pop it in the microwave for 15 seconds or so after grilling for the most epic vegan cheese pull of all time! It's a bit dreamy.

You guys, my T-rex husband straight up DEVOURED this sandwich. He walked in as I was standing over the cutting board with half a sandwich hanging out of my mouth and held out his hand for the other half. Between the two of us these sandwiches didn’t last long and we inhaled them while watching the game!

sidenote: can we talk about how impossible stacking these sammies was? The thick melty slices made these bad boys into a leaning tower of deliciousness. Some problems aren’t really problems at all, eh? 😉

VEGAN Spinach Pesto Swiss Grilled Cheese

Pair this gorgeous green grilled cheese with a veggie-flecked side salad or a steaming hot cup of soup!

Ingredients

1 handful of fresh spinach, chopped

1-2 TBSP vegan buttery spread of choice, as needed

salt and pepper, to taste

2 slices of your favorite bread

2 TBSP of your favorite vegan pesto sauce

2 Daiya Swiss Style Slices

Instructions

First sauté your spinach on medium-high heat with a little buttery spread or oil. Season with salt and pepper to taste and set aside. Spread pesto on each slice of bread. Top one slice with Daiya Swiss Style Slices and sautéed spinach, then top with the other slice, pesto side down. For an extra golden crust, spread the outside of each slice of bread with vegan buttery spread or coconut oil. Next heat a pan to medium heat with some extra buttery spread or coconut oil. Once hot, add your sandwich. Use a spatula to press down on the grilled cheese, and feel free to pop a clear pot lid on top to help melt the slices. Before flipping, add a little more spread/oil if your pan is dry. Pop your lid back on if you’re using one and grill each side until golden brown with a melty center.

MELTY GRILLED CHEESE TRICK: For the meltiest sandwich ever, pop it in the microwave for 15 seconds or so after grilling for the most epic vegan cheese pull of all time!

Cranberry Pecan Provolone Vegan Grilled Cheese

Make the most of your holiday leftovers with this sweet and savory grilled cheeze sandwich! I used my go-to slow cooker cranberry sauce (I have some tucked in the freezer at all times) and used brown sugar in place of the honey to make it 100% vegan. Easy peasy!

Ingredients

2 slices of your favorite bread

2-3 TBSP leftover cranberry sauce, warmed

1-2 TBSP finely chopped/crushed roasted pecans (optional)

2 Daiya Provolone Style Slices

1-2 TBSP vegan buttery spread of choice, as needed

Instructions

Spread cranberry sauce on each slice of bread. Top one slice with a sprinkle of crushed toasted pecans and Daiya Provolone Style Slices and top with the remaining slice. For an extra golden crust, spread the outside of each slice of bread with vegan buttery spread or coconut oil. Next heat a pan to medium heat with some extra buttery spread or coconut oil. Once hot, add your sandwich. Use a spatula to press down on the grilled cheese, and feel free to pop a clear pot lid on top to help melt the slices. Before flipping, add a little more spread/oil if your pan is dry. Pop your lid back on if you’re using one and grill each side until golden brown with a melty center.

These vegan grilled cheese sandwiches were AMAZING! I seriously cannot wait for you to try them!

Today’s post has been sponsored by Daiya and their plant-based cheddar, swiss, and provolone vegan slices.

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