THE DAIYA

GRILLED CHEESE
COOKBOOK
Tempt 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 mouthwatering 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.

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The Dirty Harry Make My Daiya Grilled Cheese

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

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

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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

Instructions
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.

Farmhouse Grilled Cheese

recipe 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!

Ingredients
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

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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

Instructions
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 Cheese

recipe 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.

Ingredients
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

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8 slices ciabatta bread

4-5 thick slices red onion
4-5 tbsp vegan margarine

Instructions
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!

Sweet N Creamy Cornbread Grilled Cheese

recipe 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.

Ingredients

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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

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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

Instructions
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 Cheese

recipe 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!

Ingredients
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

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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

Instructions
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.

Savory Summer & Beet Green Grilled Cheese

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

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

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4 leaves of beet greens (cleaned & dried)

1 tbsp vegan cream cheese
1 tsp Earth Balance spread
2 slices gluten-free bread

Instructions
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 Cheese

recipe by Kimberly Lombardi
This is a sweet and savory sandwich that is sure to tickle
your taste buds.

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Ingredients

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2 slices Swiss Style Slices

2 large sliced strawberries
1 sprig fresh majoram

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2 vegan tortillas
1 tbsp chopped pecan
1 oz sliced onion

Instructions
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.

Provolone and Pesto Grilled Cheese Sandwich

recipe by Meghan Oona Clifford
This sandwich destroys all grilled cheese sandwiches! Its
that good. Warm, crispy and melty

Ingredients

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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

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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

Instructions
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!

Apple, Basil & Dijon Jack Cheddar Grilled Cheese

recipe 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!

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

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1/2 green apple, thinly sliced

4 basil leaves
2 tbsp Earth Balance vegan butter

Instructions
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.

Spicy Vegan Mushroom & Red Pepper Grilled Cheese

recipe 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.

Ingredients
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

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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

Instructions
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.

Spicy Vegan Mushroom & Red Pepper Grilled Cheese

Instructions (contd)
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!