Preheat the oven 450 degrees F.

Plant-based cheese

1. Add the butternut squash to a pot, cover with water. Bring to a boil for 15 mins or until tender.
2. If you couldn't soak your cashews or sunflower seeds overnight, bring them to a boil for 20 mins. Set aside and let them cool for 10 mins.
3. Blend all the ingredients, add salt to taste.
4. Add more water if needed.
5. Note. You can use this cheese to make mac & cheese, nachos, etc.

Topping

1. Trim off the stringy root ends of the jalapeño by slicing about 1/4 inch above the roots. Discard the roots.
2. Chop the scallions or white onion.
3. In a small skillet or pan heat oil or coconut butter over medium heat until hot. Add the chopped scallions/onions, add salt (adding salt at the beginning enhances the flavour).
4. Add 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

1. Curdle the milk by adding apple cider vinegar to the plant-based milk.
2. In a large bowl mix the dry ingredients.
3. Cube the cold butter, then add it to the dry mixture; you can use a fork or a pastry cutter to combine. We are looking for a sandy texture.
4. Pour the curdled milk into the dry mixture, slowly, stir gently with a wooden spoon/spatula until just slightly combined.
5. Knead the dough on a floured surface. Turn the dough 7 times, very gently. Try not to overwork it.
6. With a rolling pin, roll the dough out to 2-3 cm thick.
7. 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.
8. Cook the biscuits for about 15 minutes until they have doubled in size and are nice and golden.