Marinated Tomatoes + Cashew Cream Cheese On Toast 🍅

Ingredients

• 2 pieces Tomato (medium, ripe, sliced into chunky slivers)
• 0.25 medium onion Red Onion (thinly sliced)
• 1 piece Lemon (thinly sliced)
• 2 tablespoons Olive Oil (extra virgin)
• 1 tablespoon Balsamic Vinegar (dark, aged if possible)
• 0.5 teaspoons Salt (fine sea salt)
• 0.25 teaspoons Black Pepper (freshly ground)
• 1 clove Garlic (minced)
• 1 cup Cashews (raw, soaked at least 4 hours, drained)
• 0.25 cup Unsweetened Almond Milk (or any plant‑based milk)
• 2 slices Bread (sourdough, whole grain, or gluten‑free)
• 5 leaves Fresh Basil (optional garnish)

Instructions

1. Slice Tomatoes

   Wash the tomatoes and cut them into chunky slivers about ½ inch thick.

   Time: PT5M

2. Make Tangy Marinade

   In a mixing bowl combine the sliced red onion, lemon slices, 2 tbsp olive oil, 1 tbsp balsamic vinegar, ½ tsp salt, ¼ tsp black pepper, and the minced garlic. Stir until everything is evenly coated.

   Time: PT5M

3. Marinate Tomatoes

   Pour the prepared marinade over the sliced tomatoes, toss gently to coat, then cover the bowl with plastic wrap and let sit at room temperature for 15 minutes.

   Time: PT15M

4. Blend Cashew Cheese

   Drain the soaked cashews and place them in the blender with ¼ cup unsweetened almond milk, ½ tsp salt, and ¼ tsp black pepper. Blend on high until the mixture is ultra‑smooth and creamy, stopping to scrape down the sides as needed.

   Time: PT5M

5. Toast Bread

   Toast the bread slices until golden brown and crisp, either in a toaster or in a skillet over medium heat.

   Time: PT5M

6. Assemble Tomato Toast

   Spread a generous layer of the cashew soft cheese on each toasted slice, top with the marinated tomato slivers, and garnish with fresh basil leaves if using. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

30 g

Fat

22 g

Fiber

5 g