1/2 cup/120g Raw Cashews
1/2 cup/120ml Filtered Cold Water
1/2 cup/120ml Cold Non Dairy Milk
3 tbs Tapioca Starch
3 tbs Nutritional Yeast
1 tsp Mustard
1 tsp White Miso
1/2 cup/120ml Beer
Pinch Sea Sea & White Pepper
1/4 tsp Onion Powder
1 Baguette, Cut into thick slices on an angle & toasted
Caramelised Red Onions
2 tbs Rapeseed oil or water
3 Red Onions, peeled, halved & sliced fine
4 tbs Coconut Sugar or Brown Sugar
3 tbs Balsamic Vinegar
Pinch Sea Salt & Pepper
2 Sprigs Fresh Thyme, chopped
Pre heat your grill.
First, “quick soak” the nuts: simply pop them in a heatproof container and pour over boiling water. Leave for around 15 minutes to soften.
Meanwhile make your caramelised onions. In a heavy based saucepan over a medium add a touch of oil or water. Followed by the onions. Cook for 3-4 minutes stirring often until they start to soften & colour. Add the sugar, vinegar, seasoning & thyme. Stir well and turn the heat down very low. Cover the saucepan & allow the onions to caramelise for 15 minutes, stir/shake the pan every now & then.
Once the nuts have softened, drain and add them to a high- speed blender with all the other ingredients. Blend on full speed until you have a smooth mixture.
Pour the mixture into a non stick saucepan, and using a spatular start stirring over a medium heat. Be patient – you will be stirring for around 8 minutes. Stir until it is thick but still pourable.
Arrange your toasted slices of bread on a lined baking tray, and generously pour over the cheese mix. Then place them under the grill for 3-4 minutes or until nicely caramelised.
Serve straight away with plenty of caramelised red onions.