Yield: enough “cheese” for approximately 8 sandwiches

Merci33, this one’s for you, you grilled cheese virgin…
Have no fears, this recipe does not recommend slicing vegan block cheese (you call that cheese?).
Nope, it gets its yummy creaminess from the same “sauce” I created for my mac-n-cheese, as it’s very thick. I’m reprinting it here as a filling so it’s at your fingertips. I love these sandwiches with any kind of pickles, natch, but also sliced tomatoes, grapes and a glass of unsweetened soy milk.

Cheese Filling:
1-2 teaspoons olive oil
1/4 of a large red bell pepper, cut into large cubes
6 ounces firm Silken tofu, drained
1 cup cooked carrots
2 generous tablespoons cashews
4 tablespoons nutritional yeast
1 tablespoon miso (dark or light)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sweet or smoky Paprika
1/4 teaspoon turmeric
1 teaspoon lemon juice
2-3 tablespoons unsweetened soy milk
salt and pepper to taste

To make 2 sandwiches:
1 tablespoon vegan butter (I like Earth Balance)
4 slices of your favorite bread (I like pre-sliced country whole wheat)
approximately 4 tablespoons of cheese or enough to make a nice layer of filling in each sandwich (refrigerate remainder in an airtight container)

To make filling, heat olive oil in a skillet. Add pepper hunks and saute until slightly browned in some places. Combine peppers with remaining ingredients in the bowl of a food processor fitted with a metal blade and process until smooth and creamy.

To make sandwiches, heat a large skillet over medium-high heat. Spread a nice layer of cheese filling almost to edges of two slices of bread. Top with remaining slices. Melt half the tablespoon of butter in the skillet. Place sandwiches into the sizzling butter and cook approximately 2 minutes. Add remaining half tablespoon of butter (it will melt quickly), flip sandwiches and cook approximately 2 minutes on the second side. Serve hot.