Preheat the to 200 degrees. Bring 200ml of water to the boil in a pan, then add the cashews and leave for 25 minutes.

Place the butternut squash on a baking tray, drizzle with oil, and sprinkle with salt and pepper and place in the oven to roast for 20 minutes. Once the cashews are done, drain the water, then leave to one side.

Make the vegan cheese by placing the roasted butternut squash, cashews, dairy-free milk, cornflour, nutritional yeast, cider vinegar, salt, pepper and turmeric in a blender. Then blend until smooth. Transfer the cheese sauce into a pan, and a cook on low heat, stirring consistently. The heat will help to thicken the sauce with the cornflour. Once the vegan cheese looks thick and gloopy, turn the heat off and leave to one side.

Next, spread vegan butter on one side of each piece of bread, and a small amount of mustard on the other. Heat a frying pan on a medium heat with a little more vegan butter, then place one slice of the bread, butter side down, in a frying pan. Now spread a nice thick layer of cheese onto the bread, and top with the red cabbage sauerkraut. Place another slice of bread on top of the sauerkraut, with the buttered side facing up towards you. Cook for a few minutes, then gently flip over to cook the other side of the bread. Cook for a few more minutes until both sides of the bread are golden brown. Repeat this step to make the second toastie.