There are plenty of cheese alternatives out there, and I don't mean the 90% fat soy ones, either. Bryanna Clark Grogan has the Ultimate Uncheese Cookbook that gives recipes for making all styles of cheese, including some that go great on bread to make grilled cheese sandwiches with. Here's a blog post I found
with a recipe:
Grilled "Cheese" Sandwiches
The "cheese" is a sauce, thick or thin, created by Bryanna Grogan Clark called "Golden Sauce" or "Melted Cheese." The thick version makes a great sandwich. The thin version is delicious on steamed vegetables or macaroni, or used to top a casserole and broiled or baked to brown the top a little. Here we provide the directions for both. This is a variation on a recipe that is in several of her cookbooks.
3/4-1 cup water (use 3/4 cup for "cheese" use 1 cup for a sauce)
1 medium potato (about 4 oz.), peeled and chunked (Allergy note: if you are allergic to potato, use 3/4 cup cooked white rice or millet instead of the cooked potato)
1/2 medium carrot, scrubbed and chunked
1/2 a medium onion, peeled and chunked
1/2-3/4 cup medium-firm tofu or extra-firm Silken tofu or about 1/3 cup raw cashew pieces
2 tablespoon sesame tahini
1/4 - 1/2 cup nutritional yeast flakes (depending on how "cheesey" you want the flavor)
1 tablespoon lemon juice
1 teaspoon salt or 1 tablespoon light soy or chickpea miso plus 1/2 teaspoon salt
1/4 teaspoon garlic granules
8 slices of bread for sandwiches
Simmer the potato, carrot and onion in a small saucepan with the water, covered, for about 10 minutes, or until the carrot and potato are tender. Add to the blender container with the remaining ingredients. Blend until very smooth.
Turn on your grill. Toast the bread for the sandwiches and spread the thick sauce over four of the slices of toasted bread. Place under the grill and allow to melt. Remove and top with the remaining slices of toasted bread.
Sauce: Makes 2 and 1/2 cups (wheat-free; can be soy-free). Serve immediately or refrigerate, covered for up to a week (to use, reheat over gentle heat). If you make the thicker "cheese" version and want to use the leftovers for a sauce, you can thin it with a little hot water.
Bryanna Clark Grogan is the author of eight popular vegan cookbooks, including vegan bestseller Nonna's Italian Kitchen and is co-author of several others. She writes the popular subscription newsletter, The Vegan Feast, and maintains a vegan cooking blog. She has devoted 40 years to the study of cooking and nutrition, the last 20 to vegan cooking. Visit her website http://www.bryannaclarkgrogan.com