Vegan Brie and Apple Sandwich


brie sandwichThis is my holy grail of cheeses. I never thought this was even possible. But I was wrong! Vegan brie exists, and I have found it in my local Whole Foods. The taste and texture are incredible. Better yet, it is made from almonds instead of tofu, so that’s a win for those of us with a sensitivity to soy. If you can find it, it’s the “Soft Ripened” cheese from Kite Hill, and they have several other varieties that are also amazing. I’ve heard of some other companies that make vegan cheeses similar to this one and am now on a mission to try as many as I can. But we’re getting off topic, so let me tell you about this sandwich.

THIS SANDWICH. The first time I tried this sandwich with real brie, I loved it so much that I had it every day for a month. It’s such a simple sandwich, but it is perfection. It makes me feel like Remy in Ratatouille, discovering the different flavor combinations I can make with a simple cheese.remy ratatouille

The minute I tried the Kite Hill cheese I knew I could finally have my favorite sandwich again. The mild, nutty flavor of the brie cheese pairs perfectly with sweet and tart green apples. It is simple, flavorful, and amazing.brie jam

My dad and I have been snacking on this cheese for days. I pair it with crackers, cashews, and raspberry jam (pictured on the left), because why not. Brie baked in pie dough? YES I CAN. It’s happening next week. Really, just put it on everything. The possibilities are endless! If you have some great brie-inspired recipes or vegan cheeses that you love, please share them in the comments below! 🙂


Kite Hill “Soft Ripened” almond milk cheese, sliced

1 green apple, sliced

Gluten free bread, toasted

Balsamic vinaigrette or honey mustard (optional)


Sweet Potato Sandwich

If you have a lot of Thanksgiving leftovers to finish, you can get sick of eating the same thing for days after the big dinner. This sandwich is perfect for a new spin on your leftover roasted sweet potatoes. It’s so good, I eat it throughout the year too! This recipe was given to me by a non-vegan friend who suggested I replace the goat cheese with something else, and I knew my almond spread would be perfect for it. It’s delicious whether you eat it while you’re tanning on the the beach or warmed up with all of your Thanksgiving leftovers!


1 sweet potato

2 tbsp coconut oil

1 tbsp brown sugar

Arugula lettuce

Balsamic vinaigrette dressing

Almond Herb Spread (or goat cheese if you’re not vegan)

Ciabatta bread or your favorite gluten free bread


Start preparing the almond spread first by soaking the almonds in water (full recipe here).

If you’ve already got roasted sweet potatoes from Thanksgiving dinner, skip this step! If not, cut a sweet potato into slices that are about 1/2-inch thick, and place them on a tray lined with parchment paper. Melt the coconut oil in a small bowl in the microwave, then stir in the brown sugar. Spoon this mixture onto each sweet potato slice.


Place the potatoes in the oven for 30-45 minutes at 425F, until the sweet potatoes are golden brown and can be cut easily with a knife.

While the sweet potatoes are baking, make the almond spread and place it in the fridge for 20 minutes to set. Take the sweet potatoes out when they are finished, and let them cool for about 10 minutes.

To assemble your sandwich, first toast the bread. Place one layer of sweet potato slices on a piece of bread, then top it with arugula, almond cheese, and balsamic dressing.

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Epic Grilled Cheese Dinner

Field Roast came out with a new line of vegan “Chao” cheeses this month that, in my personal opinion, is the best thing since sliced bread (pun absolutely intended). I’ve missed grilled cheese sandwiches and quesadillas more than anything, and other vegan cheeses I’ve tried never really did the trick. Yes, these are made with soy, meaning that I can only have them once in awhile, but I’ll take that over no cheese ever again.

These cheese slices melt perfectly, and are also amazing when eaten cold with some crackers and wine. I was so excited about this new cheese that I had to try all of the flavors with different sauces, soups, and fillings which is why this post is titled “Epic Grilled Cheese Dinner”. I think I ate my weight in grilled cheese tonight and I am so happy right now. My favorite combinations are below! Please share any of your own combos in the comments below 🙂

Directions for making grilled cheese: Choose your cheese and other fillings and assemble the sandwich on gluten free bread. Melt some earth butter or coconut oil onto a griddle on medium heat. Place your sandwich on the griddle for about 3 minutes on each side, until the bread looks golden brown and the cheese is melted.


Cheese 1: Creamy Original

This one is closest to American cheese. My fillings were sliced avocado and fake bacon, and my favorite dipping sauce for this was balsamic vinaigrette. This sandwich is awesome when dipped in tomato soup, butternut squash soup, ketchup, or grape jelly (try it!).

Cheese 2: Tomato Cayenne

This cheese has a bit of a kick but adding avocado in the sandwich is a great way to cut the spice. Also pairs well with sliced tomato or tomato soup.

Cheese 3: Coconut Herb

This cheese is good when paired with something sweet. It goes really well with butternut squash soup and apple butter.