A firm, dairy-free grilled cheese made with soy milk, agar, and tapioca starch. Golden and crisp on the outside with a savory, chewy texture, it’s perfect for pan-searing and serving with olives, tomatoes, herbs, or gluten-free flatbread.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 4 servings.11 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 1 cup (240 ml) unsweetened soy milk or pea milk
- 2 tbsp (20 g) tapioca starch
- 2 tbsp (16 g) cornstarch or potato starch
- 1½ tsp agar-agar powder
- 2 tbsp nutritional yeast
- 1 tbsp white miso (use gluten-free miso if needed)
- 1 tbsp lemon juice or apple cider vinegar
- 1 tbsp olive oil, plus more for the pan
- ½ tsp garlic powder, optional
- ½ tsp smoked paprika or black pepper, optional
- ¼ tsp fine salt, or to taste
Missing something?
Tell SpiceGuyBot what you have and it will adapt this recipe around your kitchen.
Instructions
- 1
Make the slurry: In a small saucepan, whisk together the soy milk, tapioca starch, cornstarch, and agar-agar until completely smooth and lump-free.
- 2
Cook the mixture: Place the saucepan over medium heat and whisk constantly. Continue cooking until the mixture becomes very thick and glossy and begins to pull away from the sides of the pan. Once it reaches a gentle boil, keep cooking and whisking for about 1–2 minutes to fully activate the agar and cook the starches.
- 3
Add the flavorings: Reduce the heat to low. Stir in the nutritional yeast, miso, lemon juice or vinegar, olive oil, garlic powder, smoked paprika or black pepper, and salt. Continue stirring until completely smooth and cohesive.
- 4
Set the cheese: Lightly oil a small container or loaf pan, approximately 5 × 3 inches (13 × 8 cm). Quickly scrape the hot cheese mixture into the container and smooth the surface. Let cool for about 15 minutes, then refrigerate for 1–2 hours, or until firm.
- 5
Slice: Remove the cheese from the container and cut into slabs about ½ inch (1.25 cm) thick.
- 6
Pan-sear: Heat a nonstick or well-seasoned skillet over medium-high heat. Add a thin layer of oil. Sear the cheese slices for 2–3 minutes per side, until golden brown with crisp edges. Handle gently when flipping.
- 7
Serve: Serve hot with lemon and chili oil, tomatoes and basil, pickles and olives, or alongside gluten-free flatbread or crackers.
Want something similar?
Generate another american/middle eastern-inspired dinner from your profile, goals, allergies and equipment.