Kale, Mushroom, and Cashew Cheese Toast
For the Cashew Cheese Spread:
- 1 cup of soaked raw cashews
- 1/2 cup of nutritional yeast
- 2 tablespoons of lemon juice
- 1/4 teaspoon of garlic powder
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of black pepper
- 1/3 cup of water
Kale, Mushroom, and Cashew Cheese Toast:
- 2 slices of Ezekiel 4:9 Sprouted Grain Bread
- 1 cup of a mixed variety of mushrooms
- 1 teaspoon of minced garlic
- 2 cups of curly kale, stems removed
- 2 tablespoons of olive oil, divided
- 1 1/2 teaspoons of salt, divided
- 1/2 teaspoon of black pepper, divided
In a food processor, combine 1 cup of soaked raw cashews, 1/2 cup of nutritional yeast, 2 tablespoons of lemon juice, 1/4 teaspoon of garlic powder, 1/2 teaspoon of sea salt, 1/4 teaspoon of black pepper, and 1/3 cup of water.
Blend until a smooth and spreadable consistency is reached. Refrigerate the cashew cheese spread until it is time for assembly.
Heat a sauté pan over medium heat and drizzle in 1 tablespoon of olive oil.
Add 1 cup of mixed mushrooms, tossing to coat in oil, and sauté for 3-5 minutes.
Add 1 teaspoon of minced garlic to the pan and cook for an additional 3 minutes, tossing constantly so the garlic doesn't burn.
Season the mushrooms with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then set them aside.
Wipe out the pan and reheat it over medium heat. Add in the remaining 1 tablespoon of olive oil, then add 2 cups of curly kale with stems removed.
Sauté the kale until the greens are wilted, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set the sautéed kale aside.
Wipe out the pan and dry toast 2 slices of Ezekiel 4:9 bread until browned on both sides.
Top each toasted bread slice with the cashew cheese spread. Add the sautéed kale on top of the cashew cheese spread. Finish by adding the sautéed mushrooms on top of the kale.
Enjoy! This recipe makes 2 servings.
