The combination of Vanilla Cashewmilk Yogurt and pumpkin on crispy whole grain toast will make you want this spooky toast year-round. For an equally delicious and fun treat in the summer, substitute pumpkin puree with a berry puree and make designs of your choosing.

Ingredients

  • 3 slices whole grain toast
  • 1 1/2 cups Forager Project Vanilla Cashewmilk Yogurt, divided
  • 1/2 tablespoon cocoa powder
  • 1/2 tablespoon pumpkin puree
  • 1/4 teaspoon cinnamon
  • Garnish: pumpkin seeds, raisins, mini dark chocolate chips

Prep

For the ghost toast, mix 1/2 cup of Vanilla Cashewmilk Yogurt with cocoa powder in a small bowl. Spread on 1 slice of toast. Add another 1/2 cup of Cashewmilk yogurt to a small resealable plastic bag. Seal, and snip off a small corner of the bag, and pipe a ghost shape onto toast. Top with mini chocolate chips for ghost face.

For the pumpkin toast, mix remaining 1/2 cup of Vanilla Cashewmilk Yogurt with with pumpkin and cinnamon. Spread into a pumpkin shape on another piece of toast. Spoon leftover cocoa yogurt (from ghost toast) for stem and smile. Top bottom of toast with pumpkin seeds, and use raisins for the eyes and nose.

For the spider web, use leftover cocoa yogurt, and spread evenly on the last piece of toast. Use the remaining Vanilla Cashewmilk Yogurt from the ghost toast to form a swirl design on top of the cocoa yogurt. Drag a toothpick through the swirl to make the spider web design. Top with raisins for “flies” trapped in the web.

 

Emily Cooper, RDN is a nationally-recognized registered dietitian, cookbook author, and award-winning recipe developer based out of New Jersey.  You can read more on her website, Sinful Nutrition.

Vegan Fancy Toast for Halloween

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