Butternut Cheese Sandwiches
Gang/Type: Sandwich
Ergibt/Yield: 4 Portions
For the butternut cheese spread:
  • 350 g (12.3 oz) butternut squash
  • 1 onion
  • 1 clove garlic
  • 80 g (2.8 oz) cashews - alternative 4 tbsp cashew butter
  • 1 tbsp lemon juice
  • 1/2 tbsp mustard
  • 1 tsp (smoked) paprika powder
  • 1 tsp salt
  • 3 tbsp nutritional yeast flakes
  • 120 ml (1/2 cup) water
  • 1 tbsp tapioca starch
  1. Cut butternut squash, onion and garlic in big pieces and cook until the pumpkin is soft. Either cook for about 15 - 20 minutes in water on the stove or slightly wet in 4 minutes in a microwave safe dish in the microwave oven. Blend with the other ingredients in a high speed blender for about 2 minutes until smooth. Season to taste with salt, pepper and lemon juice, then pour into a pot and bring to boil while stirring until the mixture stretches.
  2. Spread some butternut cheese on a slice of bread and cover with another slice. Either use a contact grill or roast the sandwiches in the pan until the bread turned brown.
If you don't have a high-speed blender the cheese won't be as smooth. Try to soak the cashews for 2 hours before blending or use cashew butter instead to make it smoother. I made the sandwiches in my contact grill, which is also my waffle iron. Isn't this handy? This is it: Combi-Grill
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/butternuss-kaese-sandwiches/