Forget grilled cheese, my Vegan Spinach Cheese Melts are here to curb even the biggest cravings for a melty, comforting cheese breakfast sandwich! Layers of golden mushrooms, garlic spinach, and homemade cashew and mozzarella cream take it to the next level.


  • 1 à soupe beurre végétalien
  • < li class=" wprm-recipe-ingredient" style="list-style-type : disque ;"> < span class="wprm-recipe -ingredient-amount">4 à 6 oz (4 oz) Epinards Surgelés ou d’Epinards h Achés

  • 1 Girofle ail haché
  • ¼ cuillère à café flocons de piment rouge
  • ⅛ à ¼ TL sel
  • Preparation

  • Cook your spinach by adding vegan butter to a pan over medium heat. Add the garlic and cook until it starts to brown on some edges. Add the spinach, chili flakes, and salt and cook until the spinach wilts. If using frozen spinach, cook until the water has evaporated.
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