MARINATED TOMATOES + Cashew Cream Cheese On Toast - RECIPE IN DESCRIPTION

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MARINATED TOMATOES + Cashew Cream Cheese On Toast 🍅 By @sovegan

Recipe:

Serves 2

🌱 120g (1 cup) 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
🌱 100ml (3.5 fl.oz) unsweetened plant-based milk, we use soy
🌱 2 slices of bread, we use sourdough

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.