Vegan Pickle Cheddar and Dynamite Dill Pickle Grilled Cheese Sandwiches
Prep Time
2 hrs
Cook Time
10 mins
Total Time
2 hrs 10 mins
Course: Entree
Servings: 2
Author: Alissa
For the Pickle Cheddar
  • 2 cups raw cashews soaked in water for 4-8 hours
  • 2/3 cup nutritional yeast
  • 1/2 cup dill pickle brine I used Dynamite Dill Pickles Garlic Deli Dill Pickle juice
  • 1/4 cup canola oil
  • 2 tbsp. white miso paste
  • 1/4 tsp. salt
  • 1 tbsp. agar agar powder
  • 1/2 tsp. xanthan gum
For the Sandwiches
  • 4 slices of good sandwich bread
  • 2 tbsp. vegan margarine
  • 1/4 lb. vegan pickle cheddar 1/4 of total batch
  • 10-12 dill pickle slices I used Dynamite Dill Pickles Garlic Deli Dill Slices
Make the Pickle Cheddar
  1. Process cashews, nooch, brine, oil, miso and salt in food processor, scraping the bowl as needed, until the mixture is nice and smooth.
  2. Transfer to medium saucepan over medium heat.
  3. Stir in agar and xanthan gum, and continue to stir constantly until mixture thickens, becomes smooth and glossy and begins to pull away from the sides of pan.
  4. Remove from heat and allow to cool. Place in small bowl and cover. Refrigerate for at least two hours.
Make the Sandwiches
  1. Spread margarine evenly on one side of each bread slice.
  2. Spread or apply cheese slices to the opposite sides, top with pickle slices, then close up your sandwiches, using two bread slices for each, margarine on the outside, cheese in the middle, and pickle slices between the cheese.
  3. Heat medium or large skillet over medium heat and cook sandwiches one or two at a time.
  4. Cover during cooking to help the cheese melt. Cook until cheese is soft and both sides are golden brown.