1heaped teaspoon miso(ensure gluten-free if necessary)**
1teaspoonapple cider vinegar(ensure gluten-free if necessary)
Optional: ¼ teaspoon (Dijon) mustard
Salt + pepper, to taste
Instructions
Boil potatoes until soft enough to pierce with a fork
Drain away most the water (leaving just 100ml/a little less than ½ cup) and keep the potatoes in the saucepan
Place the mochi underneath the potatoes and cook on a low heat for a further 5 minutes or so until mochi has melted and become sticky
Turn off heat and add nutritional yeast, miso, vinegar, mustard and salt + pepper
Use either a blender, food processor or hand-held stick blender (this is the easiest option as you can just do it in the same saucepan) and whizz until completely smooth
Toast your slices of bread and spread a generous amount of the sauce over half of the slices, then sandwich them together***
Best enjoyed immediately, but leftover cheese keeps well covered in the fridge for up to a few days - just pop in the microwave or reheat on the stove before using
Video
Notes
One word of caution: melted mochi is extremely sticky, so once you have removed the sauce from the pan, please soak your pan in boiling water immediately - otherwise you'll have a very tricky washing-up situation on your hands! *If using white beans instead of potatoes, sub the potatoes with 150g/5oz tinned white beans - make sure they've been drained and rinsed. There's no need to boil them first, so just cook the mochi in 100ml (a little less than ½ cup) water for around 5 minutes until soft and melty, then add the white beans and continue to cook for another couple of minutes until heated through **If you have trouble getting hold of miso, you can substitute with soy sauce (or tamari), and add extra nutritional yeast and salt if necessary ***I was lazy and just toasted my slices of bread and spread the cheese sauce between them, but you can alternatively use a grilled cheese maker or a frying pan