Vegan Cream Cheese & Hot ‘Honey’ Toast

Our luscious creamy cashew and tofu cream cheese is a winner alone..but add on crispy tender stem broccoli and sticky, sweet hot ‘honey’ and you’ve got a lunch to rival all lunches.

Done in 20 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

For the cashew & tofu cream cheese

65gcashews

100gsilken tofu

1 tspnutritional yeast

1/4 tspgarlic granules

1.5 tbspolive oil

a pinchwhite pepper

For the hot 'honey'

100gsweetener of choice (agave, maple syrup etc)

1medium red chilli, finely sliced

1-2 tspchilli flakes

2-3 tspapple cider vinegar

to tastesalt

For the broccoli

200gtender stem broccoli

2 tspolive oil

1/4 tsppaprika

to tastesalt and freshly cracked pepper

To serve

2-4 slices sourdough

to garnishsesame seeds

Part of our Things on Toast series - this one is particularly special. Creamy, spicy, sweet and highly addictive. You can make the vegan cream cheese and hot 'honey' in advance...then use the hot 'honey' to jazz up pizzas, pasta, roast potatoes, salads... anything really.

Method

Preheat the oven to 200 degrees C/180 fan. Submerge cashews in boiling water and leave to soak for 30 mins (minimum).

Pour the agave/maple syrup into a small saucepan along with the sliced fresh chilli, chilli flakes and apple cider vinegar. Bring to the boil, then reduce the heat and simmer away until thickened - around 5-10 mins. Allow to cool completely.

Trim the woody ends off the broccoli and place on a baking tray. Season with oil, paprika, salt and pepper. Roast for 5-7 mins until cooked and crispy on the outside.

Blend all the ingredients for the cashew and tofu cream cheese until completely smooth. Smooth the cream over freshly toasted sourdough (or any other bread) then top with the roasted broccoli and lashings of hot 'honey'. Sprinkle over sesame seeds and enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.