Kimcheese Toastie

Serves: 1
Time: 10 minutes

Description: This is the ultimate fermented feast in toastie form! Featuring Wild Root's Farmhouse Mature Cultured Cashew Cheese and Wild Root's classic Kimchi, this toastie is packed with funky, tangy flavours. For extra ferment points, it uses gochujang (a fermented Korean chilli paste) and quality sourdough bread, which is full of good bacteria. The combination of creamy, tangy cheese with spicy, fermented kimchi creates an irresistible flavour bomb that's perfect for lunch or a quick dinner.

Ingredients:

• 2 slices of sourdough bread

• 1 tbsp vegan mayo

• 1 tsp gochujang paste

• 3 spring onions, chopped

• 1/4 Wild Root Farmhouse Mature Cultured Cashew Cheese

• 2 tbsp Wild Root Kimchi

Method:

1. Make the gochujang mayo by combining the mayo and gochujang paste in a small bowl until smooth. Spread the sauce onto one side of each piece of sourdough bread.

2. Slice the Wild Root Farmhouse Mature Cheese into small pieces and place them on one piece of bread.
   
   
   

3. Sprinkle the chopped spring onions on top of the cheese.
   
   
   

4. Add Wild Root Kimchi on top of the spring onions (2 tbsps recommended for optimum funky goodness!).

5. Add oil to a shallow frying pan and allow it to heat up.

6. Place your toastie in the frying pan and fry for 3-5 mins or until golden brown and crispy.
   
   
   

7. Flip and fry the other side until golden.
   
   
   

8. Serve and enjoy!