Fancy Avocado Toast
This isn't your ordinary vegan avocado toast. This is fancy avocado toast. Fancy avocado toast has allll the things. Think: Mashed or sliced avocado, pickled onions, cashew cream, dijon mustard, micro greens, and everything bagel seasoning. Grab your most perfectly ripe avocados and let's get toastin'.
Prep Time15 mins
Total Time4 hrs 15 mins
Servings: 2 people
- 1 small red onion, peeled and thinly sliced into rounds
- White vinegar, as needed
- Filtered water, as needed
- Sea salt, to taste
- 1/2 cup raw cashews, soaked in water for at least 2 hours and rinsed
- 1/3 to 1/2 cup filtered water
Avocado Toast + Other Toppings
- 1 to 2 ripe avocados, to taste, pitted and peeled*
- Juice of 1/4 to 1/2 lime or to taste
- Sea salt, to taste
- 2 large slices or 4 small slices of multigrain or seeded bread, toasted
- Dijon mustard, to taste**
- Everything bagel seasoning or sesame seeds, to taste
- Microgreens, to taste
For the Pickled Onions
Add the sliced onion to a glass jar.
Fill the jar about two-thirds of the way full with white vinegar. Fill the remaining one-third with water.
Add a generous pinch of sea salt, secure lid, shake, and refrigerate for at least four hours but preferably overnight.
For the Cashew Cream
Add the soaked cashews and filtered water to a high-speed blender. Blend on high for two minutes, or until completely smooth. (Start with 1/3 cup filtered water and add more if needed to facilitate blending.)
Transfer to an airtight jar or container and refrigerate until ready to assemble.
For the Avocado Toast
You have two options here: You can thinly slice the avocado or mash it.
For mashed avocado toast: Add the avocado to a small mixing bowl. Use the back of a fork to mash it to desired consistency. Stir in lime juice and sea salt, to taste. Generously slather each piece of toast with the mashed avocado.
For sliced avocado toast: Thinly slice the peeled avocado. Fan it out over each piece of toast. Squeeze a bit of lime juice over each and sprinkle with sea salt.
Top with pickled onions and drizzle with cashew cream and dijon mustard**, to taste.
Garnish with everything bagel seasoning or sesame seeds. Finish with a sprinkling of microgreens.
Refrigerate leftover toppings.
*When I make this for breakfast, I use one avocado to serve two people. For lunch, I use two avocados to serve two people.
**I like to whisk a small amount of filtered water in with the mustard to make it drizzle-able.
***This recipe was wholly and fully inspired by Pine Food Company's Avo Toast. If you're in the Chicago area, be sure to check them out on your next visit to Barrington, IL. Not sponsored, just spreading the love.