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

Mia Jacobs

Dish by Mia Jacobs

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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.


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

Mia Jacobs

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