or cornichons.
8 slices fresh sourdough bread.
1 x portion Home-Made Melty Cheese.
2 tbsp American mustard.
2 tbsp tomato ketchup.
dairy-free butter, for spreading.
Frying pan.
Thinly slice the pickles. Generously butter the bread with dairy-free butter. Put the pan on a medium heat.
Place one slice of bread in the frying pan, buttered side down. Spread with a quarter of the cheese and lay the pickles on top. Dollop a quarter of the mustard and ketchup on top and spread them out. Place a slice of bread on top, buttered side up. Increase the heat to medium and press the bread down with a spatula until it starts to sizzle, 4–5 minutes.
Flip the sandwich over and fry for another 4–5 minutes, until the bread is golden and crispy. Transfer to a chopping board, cut in half and serve immediately. Repeat to make all the sandwiches.
MAKES 4.
8 slices fresh sourdough bread.
dairy-free butter, for spreading.
1 x portion Home-Made Melty Cheese.
4 tbsp pickled chutney.
Frying pan on a medium heat.
Generously butter the bread with dairy-free butter.
Place one slice of bread in the frying pan, buttered side down. Spread with a quarter of the cheese. Dollop 1 tablespoon of the chutney over the cheese and spread it around. Place a slice of bread on top, buttered side up. Increase the heat to medium and press the bread down with a spatula until it starts to sizzle, about 4–5 minutes.
Flip the sandwich over and fry for another 4–5 minutes, until the bread is golden and crispy. Transfer to a chopping board, cut in half and serve immediately. Repeat to make all the sandwiches.
Indian-Style Chutney Sandwich.
MAKES 4.
1 spring onion.
8 slices fresh sourdough bread.
dairy-free butter, for spreading.
1 x portion Home-Made Melty Cheese.
4 tbsp brinjal (aubergine) pickle.
Frying pan
Thinly slice the spring onion. Generously butter the bread with dairy-free butter. Put the pan over a medium heat.
Place a slice of bread in the frying pan, buttered side down. Spread with a quarter of the cheese. Dollop 1 tablespoon of the brinjal pickle over the cheese. Sprinkle over a quarter of the spring onion. Place a slice of bread on top, buttered side up. Increase the heat to medium and press the bread down with a spatula until it starts to sizzle, about 4–5 minutes.
Flip the sandwich over and fry for another 4–5 minutes, until the bread is golden and crispy. Transfer to a chopping board, cut in half and serve immediately. Repeat to make all the sandwiches.
This cheese has a delicious gooey consistency, particularly when melted, making it perfect for grilled cheese sandwiches. The recipe makes more than you need for the sandwiches so keep the leftovers in the fridge for a couple of days.
MAKES 250–300g.
60g cashews.
1 carrot (about 75g).
500ml water.
1 small garlic clove.
150ml aquafaba (the drained water from 1–2 x 400g tins chickpeas).
2 tbsp tapioca flour.
1 tbsp coconut oil.
½ tsp salt, plus more to taste.
2 tbsp nutritional yeast.
¼ lemon.
black pepper, to taste.
Small saucepan. Liquidiser.
First cook the cashews and carrot. Peel and finely chop the carrot. Put the cashews in the saucepan with the carrot and cover them with the water. Put the pan over a high heat, bring to the boil and cook for 20 minutes. Take off the heat, save 300ml of the cooking liquid then drain the cashews and carrot. Peel the garlic.
Now combine all the ingredients together. Put the cashews, carrot, garlic, aquafaba, tapioca flour, coconut oil, salt, nutritional yeast and the reserved cooking liquid into the liquidiser. Squeeze in the lemon juice, catching any pips in your other hand. Blend until you have a smooth cream.
Pour the cream back into the saucepan, taste and season with salt and pepper. Put the pan over a medium heat and cook, stirring constantly, for 5–6 minutes, until the cheese has a thick, homogenous texture. Pour into a bowl, cover, leave to cool then refrigerate until needed.
Quick, satisfying and spicy, this is perhaps our favourite ever noodle dish. It is the perfect accompaniment to an Asian feast. Try it with our Vietnamese Sticky Tofu or Speedy Hoisin Mushrooms. Feel free to freestyle
