Has #toastytuesday ever looked so good?? I think not! Vegan green cream cheese has just made an epic debut in my toasty routine. This is the most savory and honestly sexy (yes toast can be sexy) toast!
- – 4 slices of Dave’s Killer Bread (or any bread of your choosing), toasted
- 6 baby Bella’s, sliced
- 1/2 of an onion, thinly sliced
- 1 clove of garlic minced
- 2 tablespoons of “WayFare” vegan cream cheese
- 2 tablespoons of Forager Project plain cashewgurt
- 1/2 cup of fresh spinach leaves
- salt and pepper to taste
In a small food processor, put your cream cheese, cashewgurt, spinach leaves, and a pinch of salt and pepper. Then blend until smooth and left with a bright green spread. In a medium sized skillet, on medium low heat, pour one table spoon of olive oil. When hot add in your minced garlic and onions. The onions will need to remain on “low and slow” so the natural sugars can be released and they will begin to brown and caramelize. (Learn to know and love the caramelizing mantra “low and slow” as it will help you remember how to achieve the perfect caramelization!)
Allow the onions to cook down for about 3 minutes, stirring occasionally. When onions are beginning to brown add in your sliced mushrooms. Sauté them together for another 2 minutes or until they are both cooked down evenly. Add salt and pepper to taste and if desired you can put a small pinch of red pepper flakes for a little heat. Stir then remove from heat.
Take your 4 slices of bread and toast. When browned to your liking, remove from oven and place on a cutting board. Take a spoonful of your vegan green cream cheese (say that 10 times fast) and spread it on each slice of toast. Top the creamy cheesy toast with your caramelized mushrooms and onions and serve!
Seriously guys this is so easy and dreamy. You will love this and if you’re anything like me you will be immediately ready to spread this green cream cheese on everything.