One of the food items that I have missed the most since finding out about my dairy/milk allergy a few years ago is grilled cheese sandwiches. I know that it’s possible to make them out of dairy-free cheeses such as Daiya, but I really hate the taste of nutritional yeast. I couldn’t even list the number of non-dairy cheeses I’ve tried and none of them have even come close to the wonder that is cheese.

However, I found out recently that although cow’s milk is a big no-no for me, goat’s milk and sheep’s milk are pretty much okay (there’s not a whole lot of information on why that works out there, but this site explained it a little bit. It pretty much boils down to proteins present in cow’s milk that aren’t in goat’s). Hallelujah! The downside to goat cheese is that in large quantities, it is r i c h and can get overwhelming really quickly. A creamy grilled cheese still wasn’t happening…until avocado came to the rescue. Is there anything that avocado won’t fix? I think not.

This is a great recipe for wanting something easy but still tasty and only takes about 20 minutes to make.

For this fancy grilled cheese, you’ll need:

  • avocado
  • sourdough bread
  • bacon
  • goat cheese
  • earth balance (vegan) butter
  • garlic powder
  • salt
  • pepper
  • real cheese for your non-dairy-free family members or friends
  • mayo (if so desired)
  • Want a gluten-free version? Use gluten-free bread and make sure that there is no gluten in the bacon. Earth balance is gluten-free friendly.

You’re ready to start!

  1. Begin cooking the bacon, about two slices per sandwich
  2. While the bacon is cooking, slice the avocado and season as desired with garlic powder, salt, and pepper. Mash into a spreadable texture.
  3.  Spread the buttery spread onto one side of each slice of bread.
  4. Flip the bread over and put goat cheese as evenly as possible onto each side. The amount is up to you, although keep in mind that it can get really rich really fast!

5.  Spread the avocado spread onto one side and then add the two strips of bacon.

6. If desired, spread mayo onto one side for added creaminess.

7. Drain the skillet of bacon grease, leaving just a little for some added flavor. Grill each side until golden brown.

You’re done! Take out of the skillet and enjoy 🙂

*Note, for the shredded cheese version for the lucky ones who can handle cow dairy, I put the bread, avocado, and bacon in the skillet and then add the cheese and bread on top.It’s a little less messy this way (see below).

**Be sure to cook the non-cow-dairy sandwich (or gluten-free bread) first to avoid cross-contamination!



What sort of cheese substitutes have you found to be yummy?