• 60g cashews
• 1 carrot (about 75g)
• 500ml water
• 1 small garlic clove
• 150ml aquafaba
• 2 tbsp tapioca flour
• 1 tbsp coconut oil
• 2 tbsp BOSH! nutritional yeast
• 1⁄4 lemon
• Salt and pepper to taste

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Building the Sandwich

• 8 slices fresh sourdough bread
• 4 tbsp pickled chutney
• dairy-free butter, for spreading

1. First cook the cashews and carrot
2. Peel and finely chop the carrot
3. Put the cashews in the saucepan with the carrot and cover them with the water
4. Put the pan over a high heat, bring to the boil and cook for 20 minutes
5. Take off the heat, save 300ml of the cooking liquid and then drain the cashews and carrot
6. Peel the garlic

1. Now combine all the ingredients together
   
2. Put the cashews, carrot, garlic, aquafaba, tapioca flour, coconut oil, salt, nutritional yeast and the reserved cooking liquid into the liquidiser
   
3. Squeeze in the lemon juice, catching any pips in your other hand
   
4. Blend until you have a smooth cream
5. Pour the cream back into the saucepan, taste and season with salt
6. Put the pan over a medium heat and cook, stirring constantly, for 5–6 minutes, until the cheese has a thick, homogenous texture
7. Pour into a bowl, cover and refrigerate until needed
8. Generously butter the bread with dairy-free butter
9. Put the pan over a medium heat

1. Place one slice of bread in the frying pan, buttered side down
2. Spread with a quarter of the cheese
3. Dollop 1 tablespoon of the chutney over the cheese and spread it around
4. Place a slice of bread on top, buttered side up
5. Increase the heat to medium and press the bread down with a spatula until it starts to sizzle, about 4–5 minutes
6. Flip the sandwich over and fry for another 4–5 minutes, until the bread is golden and crispy
7. Transfer to a chopping board, cut in half and serve immediately
8. Repeat to make all the sandwiches!