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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Toast Bread: Toast 4 slices of multigrain bread until golden and slightly crisp.
- 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.
- 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.
- 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
