- 120 grams peeled and cubed potato
- 20 grams peeled and sliced carrot
- 30 grams sliced yellow onion
- 1/3 cup cooking water from veggies
- 28 grams cashews
- 2 Tbsp plant-based milk
- 1 Tbsp nutritional yeast
- 1 1/2 tsp lemon juice
- 1/2 tsp salt
- homemade bread
In a small saucepan, boil potato, carrot, and onion until soft.
Use 1/3rd cup measuring cup as a ladle to transfer cooking water from the vegetables to a blender. Add to blender cashews, coconut milk, nutritional yeast, lemon juice, and salt. Blend until completely smooth.
Strain veggies and add to blender then blend once more.
Place a frying pan over medium low heat. Once hot, oil pan with olive oil then lay pieces of bread into the pan in a single layer. Spoon cheese mixture onto bread then top with a second piece of bread. Cook until bread is toasted then flip. Continue cooking other side until toasted.
Use 1/3rd cup measuring cup as a ladle to transfer cooking water from the vegetables to a blender. Add to blender cashews, coconut milk, nutritional yeast, lemon juice, and salt. Blend until completely smooth.
Strain veggies and add to blender then blend once more.
Place a frying pan over medium low heat. Once hot, oil pan with olive oil then lay pieces of bread into the pan in a single layer. Spoon cheese mixture onto bread then top with a second piece of bread. Cook until bread is toasted then flip. Continue cooking other side until toasted.
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