Cashew Cheese Avocado Toast with Watermelon Radishes Recipe

Introduction

This Cashew Cheese Avocado Toast with Watermelon Radishes is a fresh and flavorful twist on a classic favorite. Creamy cashew cheese pairs perfectly with ripe avocado and crisp radishes, making it a vibrant and satisfying snack or light meal.

Ingredients

• 1 cup cashews, soaked for at least 4 hours or up to overnight
• 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
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Pinch of cayenne
• 1 avocado, pitted
• Squeeze of lemon
• Pinch of salt, plus extra for topping
• 4 slices of your favorite multigrain bread, toasted
• 1–2 watermelon radishes, thinly sliced
• Microgreens or sprouts for topping
• Olive oil for drizzling
• Freshly cracked black pepper for serving

Instructions

1. Step 1: Drain the soaked cashews and place them in a food processor along with the chopped garlic, lemon zest, lemon juice, nutritional yeast, water, salt, pepper, and a pinch of cayenne. Blend until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed.
2. Step 2: In a bowl, mash the pitted avocado with a pinch of salt and a squeeze of lemon until you reach your desired consistency. Spread a layer of the cashew cheese onto each toasted bread slice, then top with the mashed avocado.
3. Step 3: Arrange thin slices of watermelon radish over the avocado, add a sprinkle of microgreens or sprouts, drizzle with olive oil, and finish with a pinch of sea salt and freshly cracked black pepper. Serve immediately for the best texture and flavor.

Tips & Variations

• For a thinner cashew cheese, add more water, one tablespoon at a time, until you reach the desired consistency.
• Swap watermelon radishes for thinly sliced cucumbers or radishes if watermelon radishes are unavailable.
• Try adding fresh herbs like dill or chives to the cashew cheese for extra flavor.
• Use gluten-free or sourdough bread as an alternative to multigrain for different textures and tastes.

Storage

Store leftover cashew cheese in an airtight container in the refrigerator for up to 3 days. The avocado mash is best made fresh but can be kept in the fridge for up to 1 day if covered tightly with plastic wrap to prevent browning. Assemble the toast just before serving to maintain crispness of the bread and freshness of the toppings.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw cashews that haven’t been soaked?

Soaking raw cashews softens them, allowing for a smoother and creamier cashew cheese. Using unsoaked cashews will result in a grainier texture and may strain your food processor.

Is this recipe suitable for vegans?

Yes, this recipe is entirely plant-based, using nutritional yeast as a cheese substitute, making it perfect for vegans and those avoiding dairy.

Cashew Cheese Avocado Toast with Watermelon Radishes Recipe

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★★★★★

4.6 from 67 reviews

• Author: Mariam
• Total Time: 15 minutes plus soaking time
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A vibrant and creamy Cashew Cheese Avocado Toast topped with crisp watermelon radishes and fresh microgreens. This dairy-free, vegan-friendly recipe combines soaked cashews blended into a savory cheese-like spread with mashed avocado on toasted multigrain bread, finished with a drizzle of olive oil and a hint of lemon for a refreshing, nutritious bite perfect for breakfast or a light snack.

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Ingredients

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Cashew Cheese

• 1 cup cashews, soaked for at least 4 hours or up to overnight
• 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
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Pinch of cayenne

Avocado Mash

• 1 avocado, pitted
• Squeeze of lemon
• Pinch of salt, plus extra for topping

Assembly

• 4 slices of your favorite multigrain bread, toasted
• 1–2 watermelon radishes, thinly sliced
• Microgreens or sprouts for topping
• Olive oil for drizzling
• Freshly cracked black pepper for serving

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Instructions

1. Prepare Cashew Cheese: Place the soaked and drained cashews into a food processor along with chopped garlic, lemon zest, lemon juice, nutritional yeast, water, salt, pepper, and a pinch of cayenne. Blend until the mixture becomes completely smooth and creamy, scraping down the sides as necessary to ensure an even texture.
2. Mash Avocado: In a bowl, add the pitted avocado with a pinch of salt and a squeeze of lemon juice. Mash the avocado with a fork or potato masher until you reach your desired creaminess.
3. Toast Bread: Toast 4 slices of multigrain bread until golden and slightly crisp.
4. Assemble the Toast: Spread a generous layer of the cashew cheese on each slice of toasted bread. Follow with a layer of the mashed avocado, spreading evenly.
5. Add Toppings: Lay thin slices of watermelon radish on top of the avocado. Sprinkle with microgreens or sprouts, then drizzle with olive oil. Finish with a light sprinkle of sea salt and freshly cracked black pepper.
6. Serve: Serve the toasts immediately to enjoy the optimal freshness and texture.

Notes

• For best results, soak cashews for at least 4 hours or overnight to ensure a creamy cashew cheese texture.
• You can adjust the water quantity in the cashew cheese to achieve your preferred consistency.
• Use fresh lemon juice and zest for bright, vibrant flavor.
• Substitute multigrain bread with gluten-free bread if needed to accommodate dietary restrictions.
• Leftover cashew cheese can be stored in an airtight container in the refrigerator for up to 3 days.
• This recipe is naturally vegan, gluten-free, and dairy-free.

• Prep Time: 10 minutes plus soaking time
• Cook Time: 5 minutes (toasting bread)
• Category: Breakfast, Snack
• Method: Blending
• Cuisine: American, Vegan

Keywords: cashew cheese, avocado toast, vegan breakfast, watermelon radish, healthy toast, plant-based, dairy free