Recipe: Italian Marinated Tomatoes on Cashew Cream Cheese Toast
Last updated: July 22, 2024, at 9:50 a.m. PT
Originally published: July 22, 2024, at 9:50 a.m. PT
![marinated_tomato_toast_with_cashew_cream_cheese_750x445_blog_images](/sites/default/files/styles/node_blog/public/2024-07/marinated_tomato_toast_with_cashew_cream_cheese_750x445_blog_images.jpg?h=ae97dba1&itok=UyvEEOcH)
INGREDIENTS
- ½ cup raw cashews
- 1 large heirloom tomato, sliced
- 1 garlic clove, minced
- 1 tablespoons balsamic vinegar
- 1 large shallot, minced
- ¼ cup fresh basil leaves, minced
- 1 pinch crushed red pepper flakes
- 1 lemon, zested and juiced, divided
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ¼ cup unsweetened plant milk of choice
- 2 teaspoons nutritional yeast
- Avocado oil spray
- 2 large slices rustic bread
INSTRUCTIONS
- Soak cashews in hot water for 20 minutes, drain and discard soaking liquid.
- Meanwhile, in a wide, shallow bowl, combine the garlic with the balsamic vinegar, shallots, basil, red pepper flakes, lemon zest, ½ of the lemon juice, olive oil and generous pinches of salt and pepper.
- Add tomatoes and toss to thoroughly coat and set aside while you prepare the cashew cream cheese. Turn tomatoes once.
- Add drained cashews to a high-speed blender or food processor along with the plant-based milk, nutritional yeast, remaining ½ of the lemon, juiced, and a pinch of salt and pepper. Blend until smooth, scraping down the sides as you go. Add a teaspoon of extra milk at a time if needed to reach your desired consistency.
- Heat a grill pan over medium high heat. Spray avocado oil on slices of bread and grill until toasted.
- To serve, place the slices of toasted bread on serving plates, then spread the cashew cheese all over, top with a few slices of the marinated tomatoes drizzle the a bit of the marinade on top.
SERVES: 2
Category:
Recipes
Breakfast
Lunch
Vegan
Vegetarian
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