Smoky Beans with Aubergine & ‘Cheesy’ Toasts

• Pre heat your oven to 180c.
• First, roast the peppers and aubergine by adding them with the oil and salt to a baking tray. Bake for approximately 25 minutes or until roasted.
• In the meantime–add the oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.
• Add the tomatoes and harissa to the pan and cook for 5-10 minutes until the tomatoes have softened.
• Now add the water, miso, tamari and cook on a low heat for 15 minutes.
• Add the beans, roast veg, salt, black pepper and optional maple syrup to the pan and simmer for a further 5 minutes

Option 1 -To make the quick cashew cheese.

• Add all the ingredients to a food processor or high-speed blender and blitz until very smooth. Transfer to jars and store in the fridge.

Option 2- To make the fermented cheese;

• Add all the ingredients to a food processor or high-speed blender and blitz until very smooth.
• Transfer to a glass or wooden bowl. Add a pro-biotic capsule. Stir with a wooden spoon.
• Cover with a cloth for 24 hrs–a slight crust should have formed and it should taste slightly ‘cheesy’
• Now season and flavour as desired.
• Divide and transfer to ring molds or small pots with lids. Transfer to the fridge.

Mold option

• After 4-5 hrs, the cheese should have set and you can remove the mold.
• Can be kept for 3 months–the flavour will develop and a outer crust will come from.

To serve

• Toast some bread
• Top toast with a smear of cashew cheese. Pop back under the grill until the cheese colours.
• Serve the cheesy toasts with the beans.