THE DAIYAGRILLED CHEESE

COOKBOOKTempt 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 cant, or choose not to, eat dairy. Our products Blocks, Slices, Shreds, Cream Cheese Style Spreads and Pizzasare 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.

Key Symbols

VegetarianDairy-free Gluten-free Allergen Friendly

No/Low Cholesterol

Soy-free Vegan 30 Minutes or Less

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The Dirty Harry Make My Daiya Grilled Cheeserecipe by Gayle Bass

This sandwich is hearty enough for Clint Eastwood (who I believe is also a vegan).

1/3 cup Mozzarella Style Shreds 2 thick slices homemade bread 2 tbsp vegan margarine 1 tbsp Dijon mustard

3-4 sliced baby portobello mushrooms 1/2 avocado cut into 6 slices 2 thin slices red onion 1/2 cup sauerkraut squeezed until dry

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 doesnt need added salt because the sauerkraut adds both salt and moisture.

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Farmhouse Grilled Cheeserecipe by Daniel Andrew

I decided to make the kind of grilled cheese I picture myself eating in a small town in the French countryside. The roasted red pepper, caramelized onions, grainy mustard and garlic aoli play beautifully with the Jack Style Wedge and rustic sourdough loaf. Would go nicely with red wine. Bon appetit!

1 package Jack Style Wedge 1 medium onion 1 red pepper 1 head of garlic (will use 6 cloves of roasted garlic) 1/2 cup vegan mayo Dash pepper

4 tsp old-fashioned grainy mustard 4 kosher dill pickles Ketchup (for dipping) 1 tsp olive oil Earth Balance or other vegan butter 8 slices sourdough bread

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 saut 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!

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Butternut Squash Grilled Cheeserecipe by Rebecca Eide

Butternut squash has a particular starchy sweetness to it, so Ive paired it with robust red onion and creamy, zesty coriander mayo to liven it up. If you make this grilled cheese, I promise youll want to make it again.

1 cup Mozzarella Style Shreds 1 small butternut squash, peeled, gutted and sliced into 1/2 inch thick pieces 1/2 cup vegan mayo 1 heaping tbsp coriander powder

8 slices ciabatta bread 4-5 thick slices red onion 4-5 tbsp vegan margarine

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. Dont be shy on the red onionthe 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!

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Sweet N Creamy Cornbread Grilled Cheeserecipe by Mariah Craig

This sandwich packs in heat from the black beans and sweetness from the caramelized onion and plantain, perfectly balanced with a combo of creaminess from Daiya Mozzarella Style Shreds and avocado. Sandwich everything between two buttery, moist slices of cornbread, and thats called magic in your mouth.

1/2 cup Mozzarella Style Shreds 2 slices of cornbread 1/2 onion, sliced 1 1/2 tbsp coconut oil 1/2 tbsp balsamic vinegar 1/2 tbsp maple syrup 1/2 ripe plantain, sliced

1 cup cooked black beans 1/8 tsp chili powder 1/8 tsp cumin 1/8 tsp sea salt 1/2 ripe avocado, sliced 1 tbsp vegan butter

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 dont 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 theyve 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.

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Daiya Truffle Mushroom Melt Grilled Cheeserecipe by Julie

Ahhh. Enter flavor country. Inspired by my love for Philadelphia, this sandwich is a medley of Daiya Mozzarella Style Shreds, Cheddar Style Shreds, a nice schmear of Jalapeno Havarti Style Wedge Cheese and fresh farmers market mushrooms sauted with garlic and truffle oil. Youll want to savor each bite!

1/2 cup Mozzarella Style Shreds 1/2 cup Cheddar Style Shreds 1/8 cup Jalapeno Havarti Style Wedge 1 1/2 cup farmers market button mushrooms 2 cloves (minced) garlic 3 tbsp nutritional yeast 1 tsp olive oil

12-15 drops white truffle oil 1/8 tsp dried parsley Salt (to taste) Pepper (to taste) 4 tbsp Earth Balance butter 2 slices Whole Foods Organic Sourdough Boule

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 sauted mushrooms: Heat a small saut 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 12 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.

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Savory Summer & Beet Green Grilled Cheeserecipe by Elizabeth Caswell

This gluten-free and vegan treat is a delicious and messy way to enjoy some unusual ingredients.

2 Cheddar Style Slices 1/4 cup organic tomatoes 1/4 cup sweet onion 1/4 cup green or black olives

4 leaves of beet greens (cleaned & dried) 1 tbsp vegan cream cheese 1 tsp Earth Balance spread 2 slices gluten-free bread

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.

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Strawberry, Swiss & Onion Grilled Cheeserecipe by K imberly Lombardi

This is a sweet and savory sandwich that is sure to tickle your taste buds.

2 slices Swiss Style Slices 2 large sliced strawberries 1 sprig fresh majoram

2 vegan tortillas 1 tbsp chopped pecan 1 oz sliced onion

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.

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Provolone and Pesto Grilled Cheese Sandwichrecipe by Meghan Oona Clifford

This sandwich destroys all grilled cheese sandwiches! Its that good. Warm, crispy and melty

2 slices Provolone Style Slices 2 slices of your favorite bread 1 tbsp olive oil or coconut oil 1 dash garlic powder 1 dash onion powder 1 dash freshly ground black pepper 1 dash Braggs Liquid Aminos, tamari or sea salt to taste

OPTIONAL: 2 tbsp vegan pesto 4-5 kalamata or castelvetrano olives, sliced 1/2 inch onion, sliced 3 sun-dried tomatoes, sliced 1 dash cayenne powder

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 brownedabout a minute and a half. The next side wont 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 forkonces its very soft, its done! Slice and watch as the cheese melts into all the other yummy ingredients!

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Apple, Basil & Dijon Jack Cheddar Grilled Cheeserecipe 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!

2 oz Jack Style Wedge 1/4 cup Cheddar Style Shreds 2 slices whole wheat vegan bread 2 tbsp dijon mustard

1/2 green apple, thinly sliced 4 basil leaves 2 tbsp Earth Balance vegan butter

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. Its 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 doesnt burn. When one side is golden and crispy flip the sandwich and grill the other side.

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Spicy Vegan Mushroom & Red Pepper Grilled Cheeserecipe by Anne Marie Fosnacht

Take a big bite into this grilled cheese masterpiece brought to you by the melty cheesy goodness of the Daiya Cheddar Style Wedge! This is a serious sandwich piled with smoked red peppers, steak-marinated portobello mushroom and spicy vegan aoli on top of perfectly grilled freshly sliced sourdough.

1/3 block Cheddar Style Wedge 4 tbsp vegan mayo 3 tbsp fresh extra virgin olive oil 3 tbsp red wine vinegar 1/2 tsp salt 1/2 tsp fresh garlic powder 1/2 tsp fresh ground black pepper

Pinch sugar 1 small red bell pepper 1 medium portobello mushroom 2 tbsp sriracha pepper sauce 4 large slices freshly baked sourdough bread 2 tbsp vegan buttery spread

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.

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Spicy Vegan Mushroom & Red Pepper Grilled Cheese

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!

Instructions (contd)