Cashew Cheese Avocado Toast

This avocado toast is made even more delicious with a spread of creamy cashew cheese, 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!

I don’t think I could love something any more than I love these toasts! Creamy cashew cheese, mashed avocado with a little sea salt and lemon, thinly sliced watermelon radishes, a drizzle of olive oil, sprouts, and flaky sea salt. I mean, what’s not to love?! Pretty much my dream meal right here.

It all starts with the cashew cheese. I’m not vegan, but I do love plant-based eating and experimenting with all of the delicious options there are out there.

It’s so delicious and you can flavor it however you like! I just used a little garlic, cayenne, lemon zest and lemon juice and it’s my favorite way to make it! Simple and perfect.

These toasts are inspired by my favorite little café in California. I’m not sure what they put in their cashew cheese, but they top their toasts with flaxseed oil and a little sumac. I went the simpler route and just used a little extra virgin olive oil, sprouts, and sea salt!

This stuff is so delicious with crackers too, or as a dip for veggies! I love spooning it on top of bowl meals too. It’s super versatile and keeps well in the fridge for a week or two (if it lasts that long)!

Which it won’t.

I know you’re probably thinking, does the internet really need any more recipes for avocado toast? And my answer is yes, always yes. It’s such a versatile meal and this one is seriously to die for. The combination of flavors is just incredible.

I’m a firm believer in the fact that fresh, simple ingredients are all you need! I’m so passionate about eating fresh and seasonal produce as much as you can. It’s really amazing how delicious fruits and vegetables can be when they’re at the peak of their harvest.

Sidenote: my mom and I devoured this entire board in less than 10 minutes. You have to try it!

Also, adding fried eggs to these is a great idea. I haven’t tried it, but I know it would be incredible.

Brunch this weekend? I think yes!

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Cashew Cheese Avocado Toast with Watermelon Radishes

This avocado toast is made even more delicious with a spread of creamy cashew cheese, 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!

Course Appetizer, Breakfast, Brunch, Lunch

Cuisine Gluten Free, Vegan, Vegetarian

Prep Time 20 minutes

Servings 4

Author Molly | Spices in My DNA

Ingredients

For the 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

For the avocado toast

• 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
• micro greens or sprouts for topping
• olive oil for drizzling
• freshly cracked black pepper for serving

Instructions

1. Place the soaked, drained cashews in a food processor with the garlic, lemon zest, lemon juice, nutritional yeast, water, salt, pepper, and a pinch of cayenne. Blend until completely smooth and creamy, scraping down the sides as needed.

2. Add the pitted avocado to a bowl and add a pinch of salt and a squeeze of lemon. Mash until desired consistency is reached. Spread a layer of cashew cheese on the toast and top it with desired amount of avocado mash. Lay a few slices of watermelon radish on top, a sprinkle of sprouts/microgreens, a drizzle of olive oil, and a sprinkle of sea salt and pepper. Serve immediately. 

Recipe Notes

*Makes extra cashew cheese. Will keep in a sealed container in the fridge for 1-2 weeks!
*To soak your cashews, place them in a bowl and cover with water, and soak for 4 hours or up to overnight. Drain thoroughly before using. 

inspired by my favorite toast from the source cafe.