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Marinated Tomatoes + Cashew Cream Cheese On Toast

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

Metric - US Customary
  • 120 g cashews
  • 1 large tomato (see notes)
  • 1 garlic clove peeled + finely chopped
  • 1 tbsp balsamic vinegar
  • 1/8 red onion finely chopped
  • 1 small handful of fresh basil finely chopped
  • 1 lemon juice only
  • olive oil
  • salt + pepper
  • 100 ml unsweetened plant-based milk we use soy
  • 2 slices of bread we use sourdough

Instructions

  • Transfer the cashews to a small bowl and cover them with hot water straight from a kettle. Leave to soak while you carry out the next steps.
  • Slice the tomato in ½ cm (⅓”) slices and add them to a large shallow bowl.
  • In a separate small bowl, combine the garlic with the balsamic vinegar, red onion, basil, 1 tablespoon of lemon juice, 2 tablespoons of olive oil and generous pinches of salt and pepper. This is your marinade.
  • Pour the marinade over the tomatoes, gently turning them until fully coated in. Leave the tomatoes to sit while you prepare the cashew cheese.
  • Drain the cashews and rinse them under cold water, then add them to a high speed blender or food processor along with the plant-based milk, 2 tablespoons of lemon juice and pinches of salt and pepper. Blend until smooth, scraping down the sides as you go. Add a splash of extra milk if necessary.
  • Heat a little oil in a frying pan on a medium heat. Once hot, toast the bread for a few minutes on each side until golden and charred.
  • To serve, place the slices of toasted bread on serving plates, then spread the cashew cheese all over. Next, add a few slices of the marinated tomatoes to each toast and drizzle the oily marinade all over the top.