Bethany's Vegan Kitchen

This is the closest thing I’ve ever had to dairy cheese on toast, which is something I used to eat frequently when I was vegetarian. The addition of plant milk, cayenne pepper and dijon mustard give this a lovely flavour and it melts beautifully

Yield; Four pieces Cook time; 10 minutes

You’ll need;

1. Four slices of bread, preferably thick if possible
2. 120g grated dairy free cheese, I used Epic Mature by Violife
3. Two tablespoons of plant milk, don’t use anything that is sweeter than dairy milk (so don’t use anything with more sugar than 5g per 100ml)
4. One teaspoon of fish free Worcester sauce, I used Hendersons relish
5. A good pinch of cayenne pepper

Method;

• Add everything apart from the bread into a mixing bowl. Mix together until it’s well combined
• Lightly toast the bread, then lay it onto a grill pan or baking tray. Separate the mixture equally between the four slices of bread, spread it evenly over each
  
• Melt the cheese under a warm, but not too hot grill, for a few minutes. Keep an eye on it, and when the cheese is melted and starting to brown in places, it’s ready to serve