This is a vegan version of Bon Appetit’s Kimchi Toast. Cashewmilk Yogurt and tahini substitute the cream cheese to make a rich a nutty spread that counters the spice nicely. This fancy toast is packed with probiotics from Cashewmilk Yogurt and Kimchi. This is a great alternative to avocado toast – have it for breakfast, lunch, snack or serve it as an appetizer.

Prep Time: 10 minutes

Cook Time: 0 minutes

Serving Size: 4 servings

Ingredients

  • 4 slices of sourdough bread
  • ½ cup of Unsweetened Plain Cashewmilk Yogurt
  • ½ cup tahini
  • 1 teaspoon of toasted sesame oil
  • 1 tablespoon white miso paste
  • Juice of 1 lime, divided in half
  • 1 cup of store-bought kimchi
  • 1 green onion, sliced
  • ¾ cup of cilantro leaves
  • Toasted sesame seeds
  • Chili flakes

Prep

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

kimchi and sesame toast
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