Avocado Toast with Cashew-Cilantro Cream
 
Prep time
Total time
 
Yes, I've jumped on the avocado toast bandwagon. It was inevitable. I love avocados and I love an easy, delicious breakfast . . . or snack. I don't love how expensive avocados are here in Colorado, so when I spot them on sale, I go a little avo-crazy. I added some chopped water chestnuts and topped the toasts with pepitas and a flavorful cashew-cilantro sauce that is the perfect accompaniment. Diced red onion would also be an excellent addition!
Author:
Serves: 6-8
Ingredients
  • 2 ripe avocados, peeled, pitted and mashed
  • 4-oz (half a can) water chestnuts, diced
  • 4 Tbs olive oil
  • 2 cloves of garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • Cashew-Cilantro Cream
  • ¾ C roasted, unsalted cashews
  • ½ C nondairy milk (I used an almond-coconut blend. Canned coconut milk would make it even richer and creamier!)
  • ½ C fresh cilantro leaves
  • 2 Tbs lime juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • The rest
  • Pepitas
  • 6-8 small slices of bread, toasted
Directions
  1. In a medium bowl, combine the mashed avocado with the water chestnuts, oil, garlic, salt, and pepper.
  2. In a food processor, combine all of the cream ingredients and blend for several minutes until smooth. Transfer to a bowl or small pitcher.
  3. Top toasts with some avocado mixture, cashew-cilantro cream, and pepitas. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2017/08/06/avocado-toast-cashew-cilantro-cream/