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!
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.
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.
*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.