You already know we love toast all the ways – from avocado toast to farm-fresh crostinis, even a little vegan french toast goodness – but Liz Moody, the blogger behind Sprouted Routes, whipped up these two summer toasts to satisfy all the toast cravings at once: a sweet toast with creamy cashew-cream ricotta and a savory toast with blistered cherry tomatoes. Get into it! (See the full extent of our toast obsession here!)
These vegan toasts take advantage of the beautiful produce in season this summer. The sweet toast uses a base of Meyer lemon cashew cream “ricotta” that has a delicious tang and subtle sweetness to balance the bursting stone fruit (I used pluots, a hybrid of apricots and plums, but any stone fruit would work perfectly!) and the herby finish of thyme. For the savory toast, the cashew ”cheese” becomes deep and umami, filled with garlic and tamari, before being layered with blistered, sweet and gooey cherry tomatoes and fresh, green basil.
I love to eat both of these for breakfast – I prep the herbs and make the cashew cheese and blistered cherry tomatoes ahead of time (they both keep for five days in the fridge). Then, in the morning, all I have to do is cut the stone fruit and assemble! They’re both also wonderfully healthy treats to bring to summer barbecues and parties.
Stone Fruit Meyer Lemon “Ricotta” Summer Toast
Vegan | Serves 4 – 6
Ingredients:
¾ cup cashews, soaked in filtered water for 1 hour, then drained
2 Tbsp filtered water
1 tsp agave (or honey)
½ tsp vanilla
pinch sea salt
1 Meyer lemon, zest + juice
1 stone fruit (pluots, plums, apricots, peaches, nectarines), pitted and sliced
1 bunch thyme, washed, stems removed
toast of choice
Directions:
In a food processor, process cashews, water, honey, vanilla, sea salt and Meyer lemon zest and juice, scraping down the sides, until well combined. Spread on toast, add stone fruit, then sprinkle with thyme.
Roasted Summer Bruschetta
Vegan | Serves 4 – 6
Ingredients:
¾ cup cashews, soaked in filtered water for 1 hour, then drained
2 Tbsp filtered water
3 tsp olive oil
3 cloves garlic, peeled
pinch of sea salt
1 tsp tamari
juice of 1 lemon
1 basket cherry tomatoes, washed, stems removed
2 tsp high heat oil, for roasting
1 bunch basil, chopped
toast of choice
Directions:
Preheat oven to 400 degrees. Toss cherry tomatoes with generous pinch of salt and high heat oil, then spread in a single layer in a pan and roast for 40 – 50 minutes, or until they’re turning brown and some of the juices have oozed out. In a food processor, process cashews, filtered water, olive oil, garlic, sea salt, tamari and lemon until well combined, then spread on toast. Spoon tomatoes on top of “cheese,” then garnish with a generous amount of basil.
