Description
This avocado toast is a great way to start your day. It’s high in healthy fats (omega-3 and omega-6s) that will keep you full for hours!
The cashew cheese makes enough for 8 to 10 servings. The recipe for the toast makes enough for 1 or 2!
Ingredients
- 2 slices Whole Wheat Bread
- 1 whole Avocado
- ¼ cups Pumpkin Seeds
- 1 pinch Salt And Pepper
- 1 pinch Red Pepper Flakes
- FOR THE PLANT-BASED CASHEW RICOTTA CHEESE:
- 1-½ cup Cashews, Soaked
- ½ cups Water
- 1 whole Lemon Juice
- 3 Tablespoons Nutritional Yeast
- 1 clove Garlic, Minced
- 1 dash Onion Powder
- ½ teaspoons Himalayan Sea Salt
- 1 dash Salt And Pepper, to taste
Preparation
Toast bread.
Slice avocado by cutting it down the middle and taking out the seed. While avocado is still in its skin, slice it into 4 evenly-sized slivers. Do the same with the other half. After this, cut avocado halves in half again (this will make it easier to take out the slivers without messing them up). Peel the avocado skin back so that the slices will come out perfectly without being smushed! If you don’t care about your avocado being smushed, ignore these steps! I just love pretty food also I like to cut my avocados this way.
Place the slices on the bread and sprinkle with salt and pepper.
Prepare the ricotta as outlined below. Add ricotta to avocado toast. Sprinkle with pumpkin seeds and red pepper flakes (if you like a little spice), and you’re done!
For the plant-based cashew ricotta cheese:
Soak the cashews for at least 2 hours. Some people like to leave them in the fridge overnight, but it doesn’t matter as long as they soak for at least 2 hours. Drain and place in a food processor.
Add all other ingredients to the food processor and pulse until cheese is a smooth and consistent texture. You can either serve this as is or place it in the refrigerator to thicken.
