Vegan Grilled Cheese

The new non-dairy Miyokos cheddar is incredible. I used the olive and rosemary gluten-free sourdough from Coco Bakes and Miyokos vegan butter for a truly tasty combo. Served alongside a bowl of soup, this meal took less than 10 minutes to prepare without sacrificing taste and satisfaction.

All you do is heat the butter on a skillet, and toast 2 slices of bread on one side. Flip one piece over, and add the cheese to the toasted (now face up) side. Take the other slice of bread and place it on top of the cheese, non-toasted side up. When the bottom is nicely toasted, flip the sandwich to toast the top. This should also melt the cheese nicely.

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