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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.
kimchi and sesame toast

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