Recipe: Italian Marinated Tomatoes on Cashew Cream Cheese Toast

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

1. Soak cashews in hot water for 20 minutes, drain and discard soaking liquid.
2. 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.
3. Add tomatoes and toss to thoroughly coat and set aside while you prepare the cashew cream cheese. Turn tomatoes once.
4. 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.
5. Heat a grill pan over medium high heat. Spray avocado oil on slices of bread and grill until toasted.
6. 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