Avocado Bruschetta Toast
Ingredients
1 slice of Biona Chia & Flaxseed Rye Bread
¼ red onion, finely chopped
6 cherry tomatoes, quartered
½ small avocado, diced
2 fresh basil leaves
1 garlic clove, peeled
Vegan Cottage Cheese
75g cashews (soaked overnight)
75ml plant-based milk
3 tbsp unsweetened plant-based yoghurt
1 tbsp nutritional yeast
2 tbsp Biona Apple Cider Vinegar
200g Biona Tofu
Pinch of salt
Pinch of pepper
Method
To make the vegan cottage cheese, add the soaked cashews, plant-based milk, vegan yoghurt, nutritional yeast and apple cider vinegar to a blender. Blend until smooth and creamy, then season with salt and pepper. Crumble the tofu and add the blended cashew mixture bit by bit, stirring as you go.
Then, combine the quartered cherry tomatoes, chopped red onion, diced avocado, fresh basil, salt, pepper and olive oil in a bowl.
Toast the rye bread until golden and crispy, then rub the fresh clove of garlic over its warm surface for a burst of added flavour.
Spread the vegan cottage cheese evenly over the garlic rye toast and top with the bruschetta mix. Perfect for a filling and nutritious breakfast or lunch!
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