Cheesy Toasts With Caramelised Balsamic Onions | Vegan Food & Living

Cheesy Toasts With Caramelised Balsamic Onions

Cheesy Toasts With Caramelised Balsamic Onions

Fancy a step-up from your usual cheese toastie? This ultra-luxurious vegan version from Niki Webster consists of homemade cashew cheese that browns beautifully when grilled and caramelised onions. A perfect one to make on a leisurely morning when you want to treat yourself.

Total Time: 30 minutes preparation time | 30 minutes cook time

Servings: 10

Total Time: 30 minutes preparation time | 30 minutes cook time

Servings: 10

Ingredients

Method

Ingredients

(Servings: 10)

  • Bread of choice, toasted
  • To make the onions;
  • 0.3 0.3 red onions sliced into long strips
  • 0.3 0.3 Tbsp olive oil
  • 0.2 0.2 Tbsp balsamic glaze
  • 0.1 0.1 tsp vegan Worcester sauce
  • Pinch of sea salt
  • For the cheese;
  • 20 20 g cashews soaked for 2-3 hrs until soft
  • 0.1 0.1 Tbsp vegan butter
  • 0.1 0.1 Tbsp gram flour
  • 10 10 ml plant based milk
  • 0.4 0.4 Tbsp nutritional yeast
  • 0.1 0.1 Tbsp apple cider vinegar
  • 0.1 0.1 tsp Dijon mustard
  • 0.1 0.1 tsp garlic powder
  • Squeeze lemon juice
  • Big pinch of sea salt
  • Twist of black pepper

Method

To make the caramelised onions;

  1. Add the oil and sliced onion to a small pan and fry very slowly on a low heat for 30 – 40 minutes until caramelised.
  2. Then add the salt and pepper, balsamic glaze and Worcester sauce. Set aside.

To make the cheese topping; 

  1. Add all the ingredients to a food processor or high speed blender. Blitz until very smooth & creamy.

To make the toasts; 

  1. Slice the toast into small slices.
  2. Top with the cheese mix, pop under the grill until the top starts browning.
  3. Serve topped with the caramelised onions.

Recipes by Niki Webster, of rebelrecipes.com. You can follow Niki on Instagram @RebelRecipes. 

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it