Chipotle Grilled Cheez With Balsamic Caramelized Onions

Fresh Tips! - The cheese will firm up slightly as it cools, but will remain spreadable, similar to burrato. - Use sunflower seeds for the cashews for a nut-free option. - Use just one chipotle in adobo sauce to dial back the heat or omit the red pepper flakes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put a large pan over medium heat.

Step 2

Slice the onions into very thin strips - the thinner the better so they caramelize faster! Melt 1 tbsp of vegan butter in the pan then add the onions. Sprinkle them with a dash of baking soda and stir. This raises the pH level of the onions, which makes the sugars caramelize faster. Cook for 2-3 minutes stirring occasionally

Step 3

Make the cheddar cheez. Add the cashews, water, tapioca flour, chipotles, garlic yeast, agave, vinegar, salt, chili powder and red pepper flakes to the blender and blend on high until smooth and creamy, about 3 minutes.

Step 4

Add the brown sugar to the onions. Cook until softened and brown, about 7-8 minutes. Add the balsamic and then reduce heat to medium-low. Cook for about another 2 minutes, moving the larger pieces to the center of the pan. Taste and then add a tiny dash of salt and pepper and more balsamic if needed.

Step 5

Put a small saucepan over medium-high heat for 1 minute. Pour the cheez sauce from the blender to the hot pan. Stir the cheez, scraping the sides and bottom of pan, until the lumps are gone and the cheez forms a gooey mass in the center of the pan, about 3-5 minutes.

Step 6

Transfer the caramelized onions to a bowl. Place the pan back over medium heat. Thinly slice the tomato.

Step 7

Build the sandwiches with 3 tbsp of chipotle cheez, 1-2 tomato slices and a large spoonful of onions. Spread vegan butter on the outside of the sandwich. Cook until golden brown and slightly crisp, about 2-3 minutes on each side. Serve with kettle chips.