- 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 and 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
- 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 and refrigerate until needed
- Generously butter the bread with dairy-free butter
- Put the pan over a medium heat
- 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!
