Melty Muffins are great open faced sandwiches that are perfect with a hearty soup during the winter season. They are made with a Melty Cheeze that is made from cashews, adding protein and healthy fat to a simple meal your family will ask for again and again.

Melty Muffins


2 cups Melty Cheeze (below)

1 cup onion, diced

¾ cup black or green olives, chopped

1 can (4 ounces) mild green chilies, chopped

¼ cup pimentos or fresh red pepper, chopped

12 whole grain English muffins, split


1. Preheat oven to 400°F.

2. Pour Melty Cheeze into a medium bowl. Add onions, olives, chilies, and pimentos; stir well.

3. Place English muffins on a large baking sheet; spread about 2 tablespoons of the cheese mixture onto each muffin.

4. Bake 10 minutes, or until cheese is bubbly and muffins are crispy around the edges.

Makes 8 servings.
Melty Cheeze


3 cups water, divided

1/2 cup roasted red pepper or pimento

2 tablespoons cornstarch

1/2 cup raw cashews

1/2 tablespoon salt

1/4 cup nutritional yeast flakes

1/4 cup quick-cooking oats

2 tablespoons lemon juice

1 1/2 teaspoons onion powder


Place 2 cups water and remaining ingredients in a blender; blend until very smooth. Pour into a medium saucepan.

Add remaining 1 cup of water to blender; blend briefly to clean out. Add to saucepan.

Cook over medium heat until thick, stirring constantly.

Makes 4 cups.

TIP: Blend 4 or 5 minutes the cashews should be completely smooth and creamy.

*Recipe and image courtesy of Cook Stephanie Howard, Author of Give Them Something Better: America’s Longest Living Culture Shares their Family Secrets.*