Cherry Tomato Toast With Vegan Sour Cream and Pesto

When you think about some delicious and easy-to-go breakfast, this toast with roasted cherry tomatoes and homemade vegan sour cream is a perfect option. Actually, this toast is more bruschetta, if you want to call it like that.

These toasts are very rich, with delicious roasted tomatoes. As a base for these toasts, I made a homemade vegan sour cream. It’s creamy, rich, gluten-free, and it works absolutely fine as a replacement for regular non-vegan sour cream! If you don’t have time to make your own vegan sour cream, you can purchase one from a shop. Or you can buy an amazing sour cream here!

If you wish, you can sprinkle these cherry tomato toasts with easy-to-make coriander, basil, and walnut pesto. This yummy pesto gives toasts a little bit sour and fresh taste. You can add nutritional yeast for a better nutritional profile, especially adding vitamin B12. Nutritional yeast also makes thee toast more ‘cheesy’!

For sour cream, I am using raw cashews. It’s not necessary to soak or boil cashews to make them softer. If you want your sour cream very creamy, you can leave cashews in a boiling water for 15 minutes or to soak them in water for at least 4 hours or even better overnight.

And you know what’s really cool? You can serve these toasts as a light lunch or you can add them to your lunch as a nice fresh side!

Cherry Tomato Toast With Vegan Sour Cream and Pesto Recipe

Preparation: 10 minutes

Cooking: 10 minutes

Serving: 4

Ingredients:

For bread:

8 slices of your favourite wholegrain gluten-free bread

400 g truss cherry tomatoes

2 cloves garlic, chopped or sliced

1/2 tsp sea salt

1/2 black pepper

2 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp dried oregano

1 tsp dried basil

For vegan sour cream:

1 cup raw cashews (no need to soak or boil them prior to making vegan sour cream)

2 tbsp lemon juice

1/2 sea salt

1 tbsp nutritional yeast

water, to make sour cream thinner

For pesto:

1 cup fresh coriander leaves

1 cup fresh basil leaves

4 cloves garlic

2 tbsp nutritional yeast, optional

1/2 cup olive oil

1 tbsp lemon juice

1 cup raw walnuts

sea salt, to taste

pepper, to taste

Instructions:

1. Preheat oven to 220 Celsius degrees. Place rinsed and dried cherry tomatoes (still with truss) on a tray lined up with baking paper. Cover with olive oil and balsamic vinegar, oregano, and basil. Toss tomatoes and make sure they are all covered with the mix. Sprinkle with a salt and pepper and let them roast for 10 minutes. They should be soft but still in a skin.
2. Start making the vegan sour cream. Place all the ingredients in a high-speed blender. Blend until you get a very smooth and creamy texture. Taste. If the cream is too thick, add a little bit of water until you reach your desired consistency. Note: the sour cream should be thicker than thinner, but still very well spreadable.
3. Make pesto. Wash the blender and add all the ingredients for pesto. Blend them until you get nice and smooth pesto. Taste. Add salt and pepper.
4. Toast your slices of bread. Spread vegan sour cream on each of them. Add a few tomatoes, still with ta russ. Drizzle them with pesto and a little bit balsamic vinegar.
5. Enjoy!