For the grilled cheese

• 150g cashew nuts
• 50g tapioca starch or cornflour
• 4 tbsp yeast flakes
• 1 tbsp olive oil
• 150ml water
• 100g vegan crème fraîche or vegan yogurt
• 1 organic lemon, juice only
• 1 teaspoon salt
• Pepper

For the nectarine chutney (for 1 medium sized jar)

• 3 ripe nectarines
• 1 small red bell pepper, deseeded
• 1/2 chili pepper (optional)
• 1 organic lemon, juice and zest
• 6 tbsp orange juice
• 1 cm fresh ginger, grated
• 1/4 tsp cinnamon
• 1 pinch of salt

1. Pour boiling water over the cashew nuts and leave to soak for 30 minutes.
2. In the meantime, you can prepare the nectarine chutney. To do this, wash the nectarines, peppers, chili pepper and lemon. Cut the nectarines and peppers into small cubes and the chilli pepper into fine rings. Bring the diced nectarines and peppers to the boil with the remaining ingredients in a small pan, reduce the heat and simmer for 10-15 minutes. Roughly puree the chutney, then pour into a preserving jar, seal and set aside until ready to serve.
3. For the grill cheese, mix all the ingredients until creamy. Heat the mixture in a pan, stirring constantly (approx. 2-3 minutes), until the mixture separates from the sides of the pan. Then remove from the heat and pour into 4 silicone molds (Ø 8.5 cm) or a small gratin dish, spread flat. Place the grilled cheese in the fridge overnight.
4. Carefully remove the grill cheese from the moulds, as the mixture is still a little soft and wobbly. The grill cheese will then firm up nicely when fried. If using a gratin dish, cut the grill cheese into sticks and remove with a flat spatula. Season the grill cheese with pepper.
5. Heat a pan with olive oil and fry the cheese on both sides until golden brown. Remove and serve with the fruity chutney.