Description
This avocado toast is made even more delicious with a spread of creamy homemade cashew cheese, crisp sliced watermelon radishes, sprouts, a drizzle of olive oil, and a sprinkle of sea salt! It’s a super wholesome, nutritious, and filling plant-based meal!
Ingredients
Scale
For the Cashew Cheese:
- 1 cup raw cashews, soaked for at least 4 hours or overnight (see notes)
- 1 clove garlic, chopped
- Zest of 1/2 a lemon
- Juice of 1/2 a lemon
- 2 tablespoons nutritional yeast
- 1/4 – 1/2 cup water (start with 1/4 cup)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Pinch of cayenne pepper (optional)
For the Avocado Toast Assembly:
- 1 ripe avocado, pitted
- Squeeze of fresh lemon or lime juice
- Pinch of salt, plus flaky sea salt for finishing
- 4 slices of your favorite multigrain bread, toasted (use gluten-free bread if needed)
- 1–2 watermelon radishes, very thinly sliced
- Microgreens or sprouts, for topping
- Extra virgin olive oil, for drizzling
- Freshly cracked black pepper, for serving
Instructions
- Soak Cashews (Prep Ahead): Place the raw cashews in a bowl and cover with water. Soak for at least 4 hours, or preferably overnight. Drain the cashews thoroughly and rinse them well.
- Make Cashew Cheese: Place the soaked and drained cashews in a food processor or high-speed blender. Add the chopped garlic, lemon zest, lemon juice, nutritional yeast, 1/4 cup water, 1/4 teaspoon salt, 1/4 teaspoon pepper, and pinch of cayenne (if using). Blend until completely smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add more water, 1 tablespoon at a time, until it reaches a thick, spreadable consistency. Taste and adjust salt/pepper/lemon juice if needed.
- Prepare Avocado Mash: In a small bowl, add the pitted avocado flesh, a pinch of salt, and a squeeze of lemon or lime juice. Mash with a fork until it reaches your desired consistency (chunky or smooth).
- Toast Bread: Toast the slices of bread until golden brown and crisp.
- Assemble Toast:
- Spread a layer of the prepared cashew cheese generously on each slice of toast.
- Top the cashew cheese with the mashed avocado mixture.
- Arrange a few thin slices of watermelon radish over the avocado.
- Top with a sprinkle of fresh sprouts or microgreens.
- Drizzle lightly with extra virgin olive oil.
- Finish with a sprinkle of flaky sea salt and freshly cracked black pepper.
- Serve: Serve immediately.
Notes
- Soaking Cashews: Soaking makes the cashews blend into a much smoother, creamier cheese. Don’t skip this step. Quick Soak Method: Cover cashews with boiling water and let soak for 15-30 minutes, then drain and rinse.
- Nutritional Yeast: Provides the “cheesy” flavor in this vegan cheese spread. Find it in health food stores or well-stocked supermarkets.
- Cashew Cheese Consistency: Adjust the water amount during blending to achieve a thick, spreadable consistency similar to cream cheese.
- Bread: Use your favorite sturdy bread. Ensure it’s gluten-free if needed.
- Watermelon Radishes: These add beautiful color and a mild peppery bite. If unavailable, substitute regular radishes or leave them off.
- Storage: Store leftover cashew cheese in an airtight container in the refrigerator for up to 5 days. Assemble toasts just before serving for best results.