Vegan Grilled Cheese with Sauteed Onions

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All grilled cheeses are not created equal, especially if they’re made with Nurishh Provolone Style Plant-based Cheese Slices—then they’re so much better. Complete with a flavorful onion-spinach mixture, this sandwich is a keeper.


Portions: 2
Serving Size: 1 Sandwich
Day Part: Lunch, Dinner
For Onion-Spinach Mixture:
1 1/2 Teaspoons Olive Oil
1 Small Yellow Onion, Diced
2 Ounces Fresh Baby Spinach
1 1/2 Teaspoons Soy Sauce
1 1/2 Teaspoons Balsamic Vinegar
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1/2 Teaspoon Italian Seasoning
Salt and Pepper, To Taste
For Grilled Cheese:
2 Slices Sourdough Bread
2 Tablespoons Vegan Butter Spread
4 Slices Nurishh Provolone Style Plant-Based Cheese Slices


Equipment: Stove
For Onion-Spinach Mixture:
  1. In a saute pan, warm oil over medium heat.
  2. Add onions and saute for about 6 minutes, until golden brown.
  3. Add the spinach, soy sauce, vinegar, onion powder, garlic powders, Italian seasoning, salt and pepper.
  4. Mix for about 1 minute, then cover and set aside off the heat.
For Grilled Cheese:
  1. Coat the bread with the vegan spread.
  2. Heat a nonstick grill pan over medium heat and place one slice of bread spread-side down.
  3. Add 2 of the Nurishh with the remaining bread, spread-side up.
  4. Cover with a lid to help cheese to melt and check after 6 to 7 minutes, repeat on the side.
  5. Slice in half and serve.


The key to perfectly golden brown bread is ensuring the pan is evenly heated, but not too hot.

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