Marinated Tomatoes + Cashew Cream Cheese On Toast

🥘 Ingredients

• cashews 120 g, soaked
• tomato 1 large, sliced into 0.5 cm slices
• garlic 1 clove, peeled + finely chopped
• balsamic vinegar 1 tbsp
• red onion 0.12 onion, finely chopped
• fresh basil 1 handful, finely chopped
• lemon juice 1 lemon, juice only
• lemon juice 1 tbsp, for marinade
• olive oil 2 tbsp, for marinade
• salt pinches to taste
• pepper pinches to taste
• cashews 120 g, soaked, drained
• cold water enough to rinse
• plant_based_m milk 100 ml, soy
• lemon juice 2 tbsp, for cheese
• salt pinches to taste
• pepper pinches to taste
• plant
• oil 1 tbsp
• bread 2 slice, sourdough

1. 1

   Transfer the cashews to a small bowl and cover them with hot water straight from a kettle. Leave to soak while you carry out the next steps. Slice the tomato and add them to a large bowl . In a small bowl , combine the garlic with the balsamic vinegar , the red onion , the fresh basil , the lemon juice , the lemon juice , the olive oil , and generous pinches of salt and pepper . This is your marinade. Pour the marinade over the tomatoes, gently turning them until fully coated in. Leave the tomatoes to sit while you prepare the cashew cheese.
2. 2

   Drain the cashews and rinse under cold water , then add them to a high speed blender or food processor along with the plant_based_m milk , the lemon juice , and pinches of salt and pepper . Blend until smooth, scraping down the sides as you go. Add a splash of extra plant _based_m milk if necessary.
3. 3

   Heat oil in a frying pan on medium heat. Add bread to the pan and toast the bread for 2 minutes|3%minutes on each side until golden and charred.
4. 4

   To serve, place the slices of toasted bread on serving plates, then spread the cashew cheese all over. Next, add a few slices of the marinated tomatoes to each toast and drizzle the oily marinade all over the top.