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Cheeze N’ Mushroom Sandwich

A filling sandwich featuring roasted mushroom and ‘gooey cheeze’ made from cashews and nutritional yeast

Ingredients

‘Cheeze’

  • 300 g cashews soaked for 4 hours
  • 400 g water
  • 3 tbsp/20g corn starch or tapioca starch
  • 1 tsp garlic powder/ 1 clove garlic
  • 3 tbsp/25 g nutritional yeast
  • 1 tsp salt
  • 1 tsp white miso optional
  • 1 tsp apple cider vinegar or lemon juice

For the sandwich

  • 4 slices of sourdough bread or bread of your choice
  • handful of mushrooms
  • sauerkraut optional

Instructions

  • 1. Strain the cashews, discarding the soaking water.
  • 2. Blend all ingredients in a high-speed blender until smooth.
  • 3. Transfer the liquid into a pot or a pan and cook on medium heat, stirring frequently to avoid burning. After 4-5 minutes the mix should become very stringy and will begin to look like cheese. 
  • 4. Take off the heat and serve directly into or onto your favorite sandwich. Alternatively, you can let it cool down a bit, make balls with a spoon and place into ice-cold water – this will create more of a mozzarella effect. 
  • 5. Serve with pan-roasted mushrooms for the meaty texture, sauerkraut for the acidic freshness that cuts through the richness of the cheese, and fresh baby spinach.

Notes

This recipe was republished with permission from Umami Plant-Based. Find the original recipe here

Mike Davies (Umami Plant-Based)

Mike is a traditionally trained chef from London, he started his cooking journey as an apprentice at Jamie Olivers Fifteen and then went on to work at Michelin starred restaurant The Glasshouse in South West London. He sees his style of cooking as rebellious as it doesn’t follow any particular cuisine. Mike is trained in French, Italian and middle eastern cuisine, however he draws most of his inspiration from asian cooking.