In this episode of Living on the Veg, we take your melty dreams to new highs. Keep reading for a quick step by step guide to our cheese toastie, mac and cheese, almond parm and cauliflower cheese.
½ cup cooked carrots (keep the cooking water)
½ cup soaked cashews (65 g)
2 tablespoons nutritional yeast
1 tbsp lemon juice
2 tablespoons arrowroot
1 cup cooking water
Pinch of salt
Add all of the ingredients to a blender. Blend on high until smooth and creamy (about 1 minute).
Transfer the mixture to a pan, and heat until thick and gooey (1-2 minutes).
Pour a spoonful of cheese mixture onto buttered bread. Finish off in a pan on medium heat, until golden and toasted.
Preheat oven to 180˙C. To make the sauce, add all of the ‘sauce’ ingredients into a blender and mix on high for 2-3 minutes.
To make the cheesy crumb, add the sunflower seeds, coconut oil, nutritional yeast and salt to a blender and blitz until broken down and chunky (10-20 seconds).
In a baking dish, add sauce to 400g cooked macaroni, stir to combine and top with the cheesy crumb.
Bake for 30 minutes, until bubbly and golden.
Add ingredients to blender and mix for 30-40 seconds, until finely ground.
Add ingredients to a blender and mix on high for 1-2 minutes, until thick and creamy. Pour over roasted cauliflower florets and roast in 180˙C oven for 20 minutes.