Marinated Tomatoes and Cashew Cream Cheese on Toast
Ingredients
- 120g (1 cup) cashews
- 1 large tomato
- 1 garlic clove
- 1 tbsp balsamic vinegar
- 1/8 red onion
- 1 small handful of fresh basil
- juice of 1 lemon
- olive oil
- salt and pepper
- 100ml (3.5 fl.oz) unsweetened plant-based milk
- 2 slices of bread
Preparation
Transfer the cashews to a small bowl and cover them with hot water straight from a kettle and leave to soak while carrying out the next steps
Slice the tomato into 1/2 cm ( 1/3 inch) 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 to make the marinade
Pour the marinade over the tomatoes and gently turn them until fully coated, then leave to sit while preparing the cashew cheese
Drain the cashews and rinse under cold water, then add 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, and blend until smooth, scraping down the sides as needed and adding a splash of extra milk if necessary
Heat a little oil in a frying pan on medium heat, and once hot, toast the bread for a few minutes on each side until golden and charred
Place the slices of toasted bread on serving plates, spread the cashew cheese all over, add a few slices of the marinated tomatoes to each toast and drizzle the oily marinade over the top
