• Preheat your oven to 450 degrees F

Plant-based cheese

• Add the butternut squash to a pot and cover with water. Bring to a boil for 15 minutes or until tender.
• If you couldn't soak your cashews or sunflower seeds overnight, add them to a separate pot and cover with water. Bring them to a boil for 20 minutes and set aside to allow them to cool for 10 minutes.
• In a medium-sized bowl, blend together all the ingredients. Add salt to taste. If the cheese it too thick, add more water until it is the appropriate consistency.

Topping

• Trim off the stringy root ends of the jalapeño by slicing about ¼ inch above the roots. Discard the roots.
• Chop the scallions or white onion.
• In a small skillet or pan heat oil or coconut butter over medium heat until hot. Add the chopped scallions/onions and salt and sauté until fragrant.
• Add in the jalapeño and lime juice and cook for 5- 7 minutes. If you are feeling brave, you can add as much jalapeño as you want, or you can replace it for serrano pepper or charred poblano pepper.

Biscuits

• Curdle the milk by adding apple cider vinegar to the plant-based milk.
• In a large bowl mix the dry ingredients.
• Cube the cold butter, then add it to the dry mixture; you can use a fork or a pastry cutter to combine. The texture should look slightly sandy.
• Pour the curdled milk into the dry mixture, slowly, stir gently with a wooden spoon/ spatula until just slightly combined.
• Knead the dough on a floured surface. Turn the dough 7 times, very gently. Try not to overwork it.
• With a rolling pin, roll the dough out to 2-3 cm thick.
• Cut the dough using round dough cutters, place each disk on a baking sheet and brush them on top with olive oil or vegan butter. Put on plant-based cheese and the scallions/onions mixture.
• Cook the biscuits in the oven for about 15 minutes until they have doubled in size and are nice and golden.
• Remove biscuits from the oven and allow time for them to cool. Once they have warmed, serve immediately. Enjoy!