Simple Vegan Cheesy Pesto Toast
Ooey-gooey vegan cheese melted on top of crispy toast with a kale pesto sauce and thick slices of tomato make a great savory breakfast or lunch. This tasty toast is ready in less than 30 minutes with only a few minutes of active cooking time.
Servings: 8 toasts
Equipment
- Toaster oven (or oven if no toaster oven)
Ingredients
Pesto Ingredients
- 2 cloves garlic
- ½ cup cashews raw, unsalted
- ½ cup olive oil
- ¼ cup fresh parsley leaves
- 2 tbsp lemon juice
- ½ tbsp nutritional yeast
- 3½ cups kale leaves stems removed
- salt & pepper to taste
Other Toast Ingredients
- 8 slices your favorite bread I use Dave's Killer Bread
- 2 tomatoes sliced
- 1 package vegan cheese shreds I used Daiya mozzarella shreds
Instructions
- Preheat your oven to 350°F. Place the cloves of garlic in tin foil or on a small baking pan and drizzle with oil. Roast for 20 minutes.
- While the garlic is roasting, prepare the rest of your ingredients for the pesto and place in your blender (cashews, olive oil, roasted garlic, parsley, kale, and lemon juice).
- Slice your tomatoes and prepare your bread on a baking sheet lined with parchment paper if using the oven.
- Once the garlic is done, add it to the blender and blend everything until smooth. You may need to scrape down the sides or stir the mixture to ensure it is evenly blended and smooth.
- Taste the pesto and add salt and pepper to taste.
- Spread the pesto on the toast, then add the tomatoes, then add as much cheese as you'd like. Place in the toaster oven or oven and toast until the cheese is well melted. Enjoy hot!