Dairy free grilled “cheese” is a simple sandwich made without fake cheese alternatives. It is perfect for a quick lunch or a side with nourishing soup.I L.O.V.E grilled cheese. Really love it. When I’m pregnant it’s one of the only foods that sounds good in the first trimester. When I’m getting over sickness it always appeals to me. I could eat grilled cheese just about any time.
Salty + gooey = love.
No Dairy, No Problem
Being dairy free for seven months now I haven’t eaten grilled cheese in a while. I actually rarely miss cheese. If I could indulge in dairy it would probably just be a big glass of raw milk.
That being said I do miss grilled cheese.
The other day I was making tomato soup…and of course that means grilled cheese. Instead of just making myself something else like usual I decided to make a dairy free grilled “cheese” that I could eat.
To my great surprise this turned out so well! I think I could have eaten two or three of these. My four year old (that can’t have cheese either) thought it was great too! I made it with sourdough bread (I love that sour and salty combination). Any bread you tolerate will work. Soaked gluten free bread would be great too.
Make It Gooey
The “cheese” is made from a combination of pumpkin or squash with gelatin (I love both this brand and this one!), cane sugar and salt. Then coconut oil + a sprinkle of sea salt gives you a buttery flavor for grilling.
So you get vegetables and healthy protein in your grilled cheese. Please note that gelatin is not a complete protein, so you should pair it with another protein in your meal. Adding bacon to this grilled cheese would be perfect! (note to self…make bacon grilled cheese ASAP!) Leftover chicken or canned tuna or salmon would be great too. Or simply pairing it with a soup with meat works well.
I love that this is a quick lunch component. Being dairy, egg, nut and bean free there is not much I can make that is quick and still has protein. So if I don’t have leftover meat I’m left with nothing. This sandwich works well for days when there is nothing on hand and I need an easy meal. I even put it in my kids’ lunch box. It’s great cold!
I have made this a few times now. One thing I noticed…if you let the grilled cheese sit for a bit the gelatin has more time to gel and the filling has even more of a cheese texture! I actually think it tastes a bit like American cheese. It reminded me of my childhood.
I like to make grilled cheese when we have soup for dinner. But I rarely make it these days since only half of the family can eat it. But I’ll be adding it back to the menu now! The whole family can enjoy grilled cheese again.
- Two slices of bread of choice.
- 3 Tbsp. pureed squash or pumpkin
- 2 tsp. grass-fed gelatin
- 1/2 tsp. cane sugar
- 1/2 tsp. unrefined sea salt
- coconut oil + sea salt for cooking
- Mix the squash, gelatin, sugar and salt. Let sit two minutes.
- Heat a medium pan over low-medium heat.
- Spread the squash mixture on one slice of bread. Top with the other slice.
- Add coconut oil and a sprinkle of sea salt to the warm pan.
- Place the sandwich in the pan and cook until golden, 3-5 minutes.
- Flip sandwich, add extra coconut oil and salt to the pan. Cook another 3-5 minutes, until golden.
- This grilled cheese should be cooked slowly so the gelatin has time to warm and dissolve.
- This makes enough filling for two small or one large grilled cheese, it depends on the size of your bread.
- The longer the sandwich sits/cools after cooking the more the gelatin will firm up and feel like cheese.
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