Vegan Smoked Cheddar Grilled Cheese with Tomato Basil Bisque

Looking for a perfect flavor-texture combination? This vegan smoked cheddar grilled cheese pairs really well with the tomato basil bisque. It does require a little time and effort to make, but the result is so worth it!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Smoked Cheddar Grilled Cheese with Tomato Basil Bisque

Vegan Smoked Cheddar Grilled Cheese with Tomato Basil Bisque



Smoked Cheddar

  • 1 can coconut milk
  • 2 tablespoons agar agar flakes
  • 1 tablespoon smoked paprika
  • ½ cup nutritional yeast
  • 2 tablespoons cornstarch or tapioca starch
  • 1 tablespoon lemon juice
  • 1 teaspoon pepper
  • 1 to 2 teaspoons soy sauce

Cashew parmesan

  • 1 cup of raw cashews
  • ¼ cup nutritional yeast
  • 1 tablespoon soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon mustard

Tomato soup

  • Basil oil (½ cup olive oil + about ¼ cup fresh basil leaves, blended until smooth) Set aside.
  • 2 tablespoons olive oil
  • 1 medium chopped onion
  • 2 cloves of roughly chopped garlic
  • 28 ounces of oven roasted tomatoes
  • 1 to 2 cups of broth
  • ½ cup of Trader Joe’s vegan cream cheese

Grilled cheese

  • sourdough bread
  • horseradish mustard
  • smoked cheddar
  • a sprinkle of the cashew “Parmesan”
  • Earth Balance vegan butter


  1. For the smoked cheddar, combine 1 can coconut milk with 2 tablespoons agar-agar flakes in a medium saucepan. Bring to a boil and simmer for about 15 minutes. Add in 1 tablespoon smoked paprika, ½ cup nutritional yeast, 2 tablespoons cornstarch or tapioca starch, 1 tablespoon lemon juice, 1 teaspoon pepper, and 1 to 2 teaspoons soy sauce. Whisk to combine and simmer for another 10 minutes. Pour into a well-oiled dish and cool. Refrigerate for a couple of hours till firm. This can be thinly sliced for the grilled cheese!
  2. For the cashew “Parmesan”, combine 1 cup of raw cashews with ¼ cup nutritional yeast, 1 tablespoon soy sauce, 2 tablespoons lemon juice, and 1 tablespoon mustard in a food processor. Pulse until the cashews are broken down and the mixture is crumbly.
  3. For the tomato soup, make a simple basil oil by blending ½ cup olive oil with about ¼ cup fresh basil leaves till smooth. Set aside. In a large pot, heat 2 tablespoons olive oil. Add in 1 medium chopped onion and 2 cloves of roughly chopped garlic. Sauté for a couple of minutes. Add in about 28 ounces of oven-roasted tomatoes and 1 to 2 cups of. The table broth. Simmer for about 10 minutes. Add in about ½ cup of Trader Joe’s vegan cream cheese and a few tablespoons of the basil oil. Transfer soup to a blender and purée. Return to pot and keep warm over low heat.
  4. For the grilled cheese, I used sourdough bread. I spread some horseradish mustard on one side of the bread. Top with a layer of smoked cheddar and a sprinkle of the cashew “Parmesan”. Top with another piece of bread. Butter the outsides of the bread with Earth Balance vegan butter. Grill in a pan set over medium heat on each side till golden brown and toasted. Serve with a bowl of the tomato soup and a drizzle of the basil oil.



Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get the best vegan recipes sent directly to your inbox.

    We won't send you spam. Unsubscribe at any time.

    Latest Articles

    Loaded Vegan Potato Soup

    The Art of Soups & Stews is a new...

    Cauliflower Corn Soup with Za’atar Chili Crisp

    Columnist Seiran Sinjari is finishing off Veganuary with her amazing recipe for...

    Vegan Spiced Broccoli Patties with Garlic Tahini Mayo

    Columnist Seiran Sinjari is starting the new year off with delectable recipe...

    Click here to view all of our latest recipes and articles.