Toast the sourdough bread to desired “toastiness.”
Meanwhile, combine the Cashewmilk Yogurt, tahini, miso paste, half of the lime juice, and half of the kimchi in a bowl.
Toss the green onion and cilantro leaves with the other half of the lime juice.
Spread tahini mix over hot toast, pile on remaining kimchi, the green bits, then the toasted sesame seeds. Sprinkle with extra chili flakes.
Recipe adapted from Bon Appetit Kimchi Toast by Sam Hillman
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