This vegan grilled cheese is crispy on the outside and perfectly melty inside. Using my homemade Vegan Cheddar Cheese Spread gives you that classic golden crust and gooey center without making the bread soggy. It's simple, reliable, and ready in minutes.
You only need three simple ingredients: sturdy bread, Vegan Butter, and vegan cheese. I've tried several store-bought options, and while they're convenient, this homemade version is my personal favorite for grilled cheese. It's made with simple pantry ingredients you can keep on hand, so you can make it anytime without a special trip to the store.
If you've ever been disappointed by vegan grilled cheese that didn't melt properly, this method makes all the difference. The cheddar spread melts into a smooth, creamy center while the bread toasts evenly in the pan. It's an easy, comforting option when you want something simple but satisfying.
For more melty comfort food ideas, check out my Vegan Mac and Cheese for a creamy classic, or warm up with a cozy bowl of Vegan Broccoli Cheddar Soup. My Vegan Quesadilla is another easy, cheesy option that's perfect when you're craving something warm and satisfying.
Vegan Grilled Cheese Ingredients
- Sturdy bread: Use thick slices that can hold up to the heat, like sourdough, country-style white, or thick-cut sandwich bread. Avoid very soft or thin bread, which can get soggy.
- Vegan butter: Gives the best golden, crispy crust. You can use store-bought or Homemade Vegan Butter. Cooking spray also works really well - I often use olive oil spray for a lighter option, and it still gets perfectly crisp.
- Vegan Cheddar Cheese Spread: Melts smoothly and stays creamy without making the bread soggy. If using store-bought cheese, block-style vegan cheddar sliced yourself usually melts better than very thin slices. Shredded cheese works too if pressed into an even layer.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Grilled Cheese
- Heat a skillet over medium heat.
- Spread vegan butter evenly on both sides of each slice of bread.
- Place the bread in the skillet and cook for 1-2 minutes per side, just until lightly golden. Remove from the pan.
- Spread the vegan cheddar cheese evenly over both slices, then press them together to form a sandwich.
- Return the sandwich to the skillet and cook over medium to medium-low heat for 2-4 minutes per side, until deeply golden and the cheese is fully melted. Lower the heat if it browns too quickly.
- Remove from the heat, let it rest for 1 minute, slice, and serve warm.
How to Store and Reheat Leftovers
- Refrigerator: Let the sandwich cool completely, then store it in an airtight container in the fridge for up to 2 days. Keep in mind that the bread will soften slightly as it sits.
- Freezer: Freezing isn't recommended, as the texture of the bread can become soggy once thawed. For best results, make it fresh.
- To reheat: Reheat in a skillet over medium-low heat until warmed through and crispy again. Avoid the microwave if possible, as it can make the bread soft. If needed, add a very light layer of butter or oil to help restore the crispiness.
Serving Suggestions
Serve your vegan grilled cheese with a bowl of Vegan Tomato Soup. It's a simple combo that just works. It's also really good with Baked French Fries or Potato Wedges if you want something a bit more filling, or with a Vegan Caesar Salad or Classic Vegan Coleslaw if you prefer something lighter to balance it out.
Frequently Asked Questions
Use sturdy bread and cook the sandwich over medium-low heat. This gives the cheese time to melt without overcooking the outside. Avoid using too much butter or oil, and don't rush it with high heat. Let it crisp slowly for the best texture.
For the best golden crust, make sure the outside of the bread is evenly coated with a thin layer of vegan butter or oil. Too much can make it greasy, and too little can leave dry spots. Press the sandwich gently with a spatula as it cooks so the bread makes full contact with the pan - that's what creates that even, crisp finish.
Thicker slices work best. Sourdough, country-style white, or sturdy sandwich bread hold up well and crisp nicely. Very soft or thin bread can collapse once the cheese melts and may not get as crispy.
Yes. While vegan butter gives the sandwich the most classic flavor and golden crust, you can absolutely make it without it. A light layer of oil or oil spray works really well and still helps the bread crisp up nicely. I often use olive oil spray for a lighter option, and it still turns out perfectly crisp.
Yes. Store-bought vegan cheese works perfectly fine, especially block-style varieties that melt well. Just keep in mind that melt and flavor can vary by brand, so you may need to adjust the heat and cooking time slightly for the best results.
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Vegan Grilled Cheese
Ingredients
- 2 slices sturdy bread, such as sourdough or thick-cut sandwich bread
- 2 tablespoons vegan butter
- ¼ cup vegan cheddar cheese spread
Instructions
- Heat a skillet over medium heat.
- Spread the vegan butter on both sides of each slice of bread.
- Once the skillet is hot, add the bread and toast for 1-2 minutes per side, just until lightly golden. Remove from the skillet and set aside.
- Spread the vegan cheddar cheese spread evenly over both slices of bread. Press the slices together to form a sandwich.
- Return the sandwich to the skillet and cook over medium to medium-low heat for 2-4 minutes per side, flipping carefully, until the bread is golden and the cheese is melted and gooey. Lower the heat if the bread is browning too quickly.
- Remove from the heat, let it rest for 1 minute, then slice and serve warm.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.