Boil the cashews and carrot until the carrot is tender, for about 10 minutes.
Drain and add them to a blender among all the remaining ingredients.
Blend until smooth and pour the mixture into a saucepan.
Cook over medium-high heat for about 5 minutes, stirring constantly until it thickens. It’ll become a thicker melty cheese sauce. Set aside.
Heat a skillet or a griddle over medium heat.
In the meantime, butter each slice of vegan bread on one side.
Add a slice of vegan bread, butter side down, and add about 4 tbsp of the cheese sauce on top. Top with another slice of bread, butter side up.
Cook until golden brown and crispy (for about 2 to 4 minutes). Then flip and cook for another 2 to 4 minutes, until the other slice of bread is also golden brown. Remove from the skillet and repeat with the remaining ingredients. This recipe yields 4 sandwiches.
Slice each sandwich in half and serve immediately. It will get thicker as it cools and be less stretchy, so use immediately if possible.
I prefer to use unsalted, raw cashews. If you’re going to use salted cashews, add less salt to the recipe.
I’ve never made this recipe using a different type of starch myself, but I believe it can work.