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: Epicurean Vegan
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
In a medium bowl, combine the mashed avocado with the water chestnuts, oil, garlic, salt, and pepper.
In a food processor, combine all of the cream ingredients and blend for several minutes until smooth. Transfer to a bowl or small pitcher.
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/