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Ultimate Vegan Cheese Toastie

  • 20m
  • Easy
  • Serves 4

For the ultimate vegan cheesey toastie we’ve added a bit of tapioca starch to our classic cheese sauce recipe – which gives it an authentic stringy cheese… if you can’t find it then its still scrumptious without (see here for the classic cheese sauce recipe). If you want to spice it up add some chopped jalepenos or a few chilli flakes stirred through the cheese sauce for extra punch!


For the cheese filling:

  • 30g vegan butter alternative or coconut oil
  • 30g tapioca starch
  • 300ml Wunda Unsweetened
  • 3tbsp nutritional yeast
  • 2tsp white miso
  • 2tsp apple cider vinegar

For the salad:

  • 50ml extra virgin olive oil
  • 1tbsp honey
  • 1tbsp apple cider vinegar
  • Salt and pepper, to taste
  • 80g bag of rocket, watercress and spinach, or a similar peppery salad

For the toasties:

  • 8 slices of sourdough bread
  • 1tbsp English mustard
  • 3tbsp onion chutney
  • 50g vegan butter alternative  


  1. Melt the vegan butter alternative in a saucepan on the hob over a medium heat. Add the tapioca starch and stir to combine. Let the mixture cook for 2 to 3 minutes until the mixture starts to look a little drier.
  2. Add about 50ml of the Wunda to the saucepan and stir in until completely combined. Continue to add the Wunda a bit at a time, mixing in completely before adding the next bit.
  3. Once all the Wunda is mixed in, stir through the remaining ingredients. Cook the sauce for another 3 minutes, stirring occasionally to stop it catching. Set the sauce aside whilst you assemble the rest of the dish.
  4. In a small bowl, whisk together the olive oil, honey, cider vinegar and seasonings, to taste, to make a salad dressing. Toss the leaves in the dressing.
  5. Toast the bread, spread one half of the slices with mustard and the other half with onion chutney. Top each of the toasties generously with the cheese sauce and sandwich together.  Slice in half and serve with the salad.