VEGAN GRILLED CHEESE & TOMATO SOUP

Recipe by Ellen Fisher

Ingredients:

FOR THE GRILLED CHEESE

Your favorite bread

Coconut oil for frying

Vegan Melty Cheese, recipe below

Big tomatoes, thinly sliced

optional: dijon mustard

VEGAN MELTY CHEESE:

1 1⁄2 c raw cashews

1⁄2 c chopped raw carrot

1⁄3 c nutritional yeast

1 t apple cider vinegar

1⁄2 t garlic powder

1⁄4 t black pepper

1 t turmeric

1 1⁄2 c water

1⁄4 c tapioca flour

1 t salt

Blend everything together in a high-speed blender until completely smooth, about a minute long. Then heat on the stove over low/medium heat for 4-5 minutes until it thickens, stirring continuously and vigorously to keep from sticking to the pot. Use in quesadillas, pizzas, or grilled cheese.

FOR THE TOMATO SOUP

24-oz jar strained tomatoes

1 can coconut milk (reserve some to drizzle on top)

3 T tomato paste

1 T dried dill

1 t Italian seasoning

1 t garlic powder

Salt and pepper to taste

2 T maple syrup

Directions:

1. Coat one side of each slice of bread in coconut oil.

2. With the oiled side facing down, layer mustard and tomatoes on one slice of bread, spread Vegan Melty Cheese on the other, then sandwich together.

3. Cook for 2 minutes on each side over low/medium heat.

4. Mix all soup ingredients in a large pot. Simmer over medium heat for 5-10 minutes.

5. Serve soup with sandwiches and enjoy!