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Mini Cheesesteaks

BY Brian Watson

| Easy | Vegan

INGREDIENTS

Mini Cheesesteaks:

  • 8 mini hoagie rolls (or 4 standard sized cut in half)
  • ½ large onion (diced)
  • 24 oz. plant-based meat
  • ½ – 1 tsp onion powder
  • ½ – 1 tsp garlic powder
  • ½ – 1 tsp smoked paprika
  • salt & pepper to taste

 

Vegan Cheez-Whiz:

  • 8 oz. bag Follow Your Heart Dairy-Free Shredded Cheddar
  • ½ cup raw cashews
  • 1 cup unsweetened plant milk
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 2 tsp white wine vinegar
  • salt to taste

INSTRUCTIONS

  1. For the Cheez Whiz, soak the cashews in boiling water for 15 minutes. Drain and then add to a high-speed blender along with the unsweetened plant milk. Blend until smooth to create a cashew cream.
  2. Add the cashew cream to a saucepan over medium heat along with all the seasonings and white wine vinegar. Whisk over medium heat. Once it begins to bubble, add in the Dairy-Free Cheddar Shreds. Whisk constantly until fully melted. Season to taste.
  3. For the Mini Cheesesteaks, over medium heat, grill the onions for 10 minutes or until they start to get some nice browning. Add in the plant-based meat and crumble to combine with the onions.
  4. Let the meat sit undisturbed for 3 minutes to brown. Add the seasonings, then flip and toss it. Repeat this step until the meat is cooked through.
  5. Pile up as much vegan beef as you like on a mini hoagie roll and drizzle on as much cheez whiz as you’d like and enjoy!
Print Recipe

Mini Cheesesteaks

BY Brian Watson

| Easy | Vegan
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