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Cranberry Pecan Provolone Vegan Grilled Cheeze

Recipe by Peas and Crayons


  • 2 slices Daiya Provolone Style Slices
  • 2 slices of your favorite bread
  • 2-3 tbsp cranberry sauce, warmed
  • 1-2 tbsp finely chopped/crushed roasted pecans, (optional)
  • 1-2 tbsp vegan buttery spread of choice, as needed


Spread cranberry sauce on each slice of bread.

Top one slice with a sprinkle of crushed toasted pecans and Daiya Provolone Style Slices and top with the remaining slice.

For an extra golden crust, spread the outside of each slice of bread with vegan buttery spread or coconut oil.

Next heat a pan to medium heat with some extra buttery spread or coconut oil. Once hot, add your sandwich. Use a spatula to press down on the grilled cheese, and feel free to pop a clear pot lid on top to help melt the slices. Before flipping, add a little more spread/oil if your pan is dry. Pop your lid back on if you’re using one and grill each side until golden brown with a melty center.

MELTY GRILLED CHEESE TRICK: For the meltiest sandwich ever, pop it in the microwave for 15 seconds or so after grilling for the most epic vegan cheese pull of all time!

Make the most of your holiday leftovers with this sweet and savory grilled cheeze sandwich!

Tips for cooking with Daiya

13 min
Total Time
5 min
Prep Time
8 min
Cook Time

Free of these allergens

Tree Nuts

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