Cottage Cheese Toasts with Pan Fried Mushrooms and Rosemary
Ingredients
For the Cashew Cottage Cheese
- 1/2 cup cashews, soaked in warm water
- 1/2 cup coconut yoghurt
- 70 grams silken tofu, drained
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon hemp seeds
- Pinch of salt
For the toasts
- 1 tablespoon olive oil
- 3 cups sliced mushrooms
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon rosemary
- Dark rye bread slices
- Hemp seeds, for garnishing
Preparation
Make the cashew cottage cheese
Drain cashews and place into a blender with the rest of the ingredients.
Pulse until the mixture looks like cottage cheese, with a few lumps remaining.
Pan fry the mushrooms
Heat olive oil in a frying pan over medium heat.
Add sliced mushrooms and seasonings (onion powder, garlic powder, and rosemary).
Cook for 10-15 minutes until the mushrooms are golden brown.
Prepare the toasts
Toast the dark rye bread slices.
Spread about 1 tablespoon of the cashew cottage cheese onto each slice of toasted bread.
Top the cottage cheese with the pan-fried mushrooms.
Garnish and serve
Sprinkle hemp seeds over the mushrooms.
Drizzle with a little more olive oil if desired.
Enjoy the cottage cheese toasts with pan-fried mushrooms and rosemary immediately.