Life Hack: How To Melt Dairy-Free Cheese For Gooey, Crispy Grilled Cheese

The classic grilled cheese sandwich is one of the very few things that we don’t need a recipe to make. Gooey, melty cheese encased between slices of perfectly browned, crispy, buttery bread? It’s very hard to go wrong, friends.

But it’s 2019, and a planetary health diet is a thing! And while grilled cheese sammie purists might scoff at swapping in something dairy-free for the star ingredient, we’re going on the record to say: Now’s the best—not to mention, most important—time to do just that.

First things first, consider your dairy-free cheese wisely. These days, you can find a plant-based alternative that nicely replicates the saltiness, tanginess, or creaminess of most dairy cheeses, including mozzarella, smoked Gouda, Swiss, provolone, and more. Daiya, which makes a wide range of plant-based shreds and slices, is a good go-to for all these flavors since they’re also made without some common allergens like soy and gluten.

Now, onto melting that dairy-free cheese. Start with two Daiya slices per sandwich (typically, you won’t need to use as much as cow’s cheese) and work up from there to find your ideal ratio of “cheese” to bread.

For that irresistible crunch, you’ll want some texture to your bread. A whole grain or multigrain bread works perfectly. Your slices should be medium thick—about 1/2 inch thick is just right—so that it doesn’t dry out and get too toast-like as you grill.