Begin by making the vegan pesto and the vegan cheese spread (omit the jalapenos for the cheese spread). Taste each spread and adjust as needed. I found that since the cheese didn't have the jalapenos I added just a little bit more nutritional yeast and lemon juice for added flavour.
Spread 1 1/2 tsp of coconut oil onto 1 side of each slice of bread. You could use vegan butter instead if you prefer.
Flip 1 slice of bread over and spread the desired amount of cheese on the dry side of the bread. On top of the cheese, spread on the desired amount of pesto. Place the second slice of bread on top making sure the coconut oil is on the outside.
Heat a small non-stick pan on medium heat. Place the sandwich on the pan and cook on 1 side for around 1-2 minutes, or until golden brown.
Flip the grilled cheese very carefully and cook on the other side for around 1-2 minutes. Remove from the pan, slice, serve, and enjoy!
Store the leftover pesto and cheese in air tight containers in the fridge. The avocado pesto will only last for a couple of days in the fridge. You can use it for salads, pastas, pizzas, sandwiches, and so much more!