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Vegan Breakfast Toast with Roasted Blackberries

The perfect vegan breakfast option ---- Vegan Breakfast Toast with Roasted Blackberries to kickstart your day!

Vegan Breakfast Toast with Roasted Blackberries

This Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries is by far one of my favorite ways to have toast. A great balance between sweet and savory and it super easy to make! Spruce things up by adding additional toppings for a nice crunch or flavor! Gluten-free option available.

Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries

I know that breakfast toast is by far one of my the most popular ways that everyone seems to enjoy their mornings and while my toasts on a daily are usually pretty simple, I'm so excited to share this delicious version with you. I'm usually adding peanut butter to my toast along with sliced bananas for a quick morning starter. If I'm spending more time to make breakfast then a nice egg and bacon sandwich is award winning for me.

This Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries is definitely one to try and it's super easy. It only consists of three main components: the toasted bread, vegan lemon cream cheese, and roasted blackberries. So good!

How to Make Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries

In just a few short steps, you'll have the most delicious breakfast toast ---- Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries that'll satisfy each morning craving possible. Here's how to make everything:

First, make the vegan lemon cream cheese sauce by whipping it all up in the blender. I recommend soaking your cashews so that the sauce is easy and smooth. Then roast the blackberries by using a baking sheet, parchment paper, and a drizzle of olive oil and maple syrup and wallah. Toast your bread in the meantime.

Once everything is perfectly prepped, add dollops of cream cheese to the tops of toast followed by roasted blackberries and drizzle of maple syrup.

Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries

Ingredients for Breakfast Toast + Roasted Blackberries

For the best toast, it's all about the toppings! It’s about whether you want to load up your toast or keep it really simple. Either way, it'll be a quick fix in the morning.

Here’s what you need:

  • Bread.  I love using rustic bread such as sourdough, however, any type of bread works just fine!
  • Maple syrup. A great natural sweetener.
  • Blackberries. I love using fresh blackberries. 
  • Extra virgin olive oil. This is a neutral oil, but you could also use grapeseed oil. 
  • Vegan lemon cream cheese. Made from soaked cashews, lemon juice, lemon zest, apple cider vinegar, olive oil, water, salt and cinnamon.

Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries

How to Make the Perfect Toasts

The toast itself is pretty important in this Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries. You want something light enough to hold, big enough to eat in a few bites, but sturdy enough to hold toppings.

Start by preheating the oven to 400 degrees and adding a wire rack to a baking sheet. I like to lightly butter each side of my bread to great a nice golden color and crisp. It takes about 5-10 minutes for things to be toasted.

Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries

How to Make Vegan Lemon Cream Cheese

The star of the recipe, despite the roast blackberries------this Vegan lemon cream cheese is such a great and deliciously smooth spread for a lot of dishes.

Here's What You Need:

  • 1 cup raw cashews, soaked
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly-squeezed lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon sea salt
  • ½ cup filtered water
  • Pinch of ground cinnamon

Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries

The Best Bread for Breakfast Toast

A crusty rustic bread is perfect bread for these breakfast toasts. They are naturally thin, so the slices end up being perfectly sized. They are light and airy, so the toast is not too dense upon biting. Because of the large air pockets in the bread, they make for a lovely mouthfeel. Lastly, they have a heavy crust which helps to hold up toppings as well. Here's the best breads:

  • sourdough
  • challah
  • ciabatta
  • semolina bread
  • baguettes

Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries

Storage for Vegan Lemon Cream Cheese

Leftover cream cheese can be stored in an airtight container or jar and refrigerated for up to 2-3 days. Stir to smoothen when ready to use.

Ingredient Swaps and Substitutions

Here are a few simple swaps in case you don’t have every ingredient on the list:

  • Use another neutral oil (coconut oil, grapeseed oil, etc.) instead of olive oil.
  • Swap blackberries with strawberries, grapes, blueberries, etc. They all stated great roasted.
  • Use almond slices, other chopped nuts, nut butter, etc. as topping.
  • Add additional flavor with balsamic vinegar

Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries

Other Recipes You’ll Love Besides Breakfast Toast

If you love my Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries, you will also love these breakfast ideas!

MADE OUR RECIPE(S)?

If you make these Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries

Vegan Breakfast Toast with Roasted Blackberries

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This Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries is by far one of my favorite ways to have toast. A great balance between sweet and savory and it super easy to make! Spruce things up by adding additional toppings for a nice crunch or flavor! Gluten-free option available.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Serves: 2 servings

Ingredients

LEMON CREAM CHEESE:

  • 1 cup Raw cashews, soaked (See Notes!)
  • 1 tablespoon Extra virgin olive oil
  • 1 tablespoon freshly-squeezed lemon juice
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon sea salt
  • ½ cup filtered water + 2 Tbsps!
  • Pinch of ground cinnamon

TOAST:

  • 2 slices rustic bread (I like using bread like ciabatta, challah, etc.)
  • 2 cups fresh blackberries
  • 1 tablespoon Extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • ½ teaspoon ground cinnamon

OPTIONAL TOPPINGS:

  • Coconut flakes
  • Pure maple syrup, for drizzle
  • Rosemary sprigs

Instructions

TO MAKE THE LEMON CREAM CHEESE:

  • Add all ingredients into a blender and blend until mixture becomes creamy and smooth, about 1-2 minutes. NOTE: If needed, add a bit more water (1 tablespoon at a time), until desired consistency is met. Store in refridgerator until ready to use.

TO ROAST THE BLACKBERRIES:

  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Add the blackberries to baking sheet, spreading out evenly. Drizzle with olive oil, maple syrup, and pinch of cinnamon. Bake for 10-15 minutes or until berries begin to slightly wilt, bubble with their juices, and soften. Remove and let cool.

TO TOAST THE BREAD:

  • Butter both sides of each bread and add to a wire rack atop a baking sheet and toast until golden and crisp, about 5-10 minutes or so.

ASSEMBLY:

  • To make the toast, add a few spoonfuls of vegan lemon cream cheese atop bread and spread evenly. Top with roasted blackberries, coconut flakes, a drizzle of maple syrup, and a rosemary sprig, if desired.
  • Bon Appetit!

Tips & Tricks

  • SOAKED CASHEWS: Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking for 3-4 hours, add cashews to measuring cup and cover with boiling water instead.
  • STORAGE (CREAM CHEESE): Leftover cream cheese can be stored in an airtight container or jar and refrigerated for up to 2-3 days. Stir to smoothen when ready to use.
  • GLUTEN-FREE OPTION: To make this recipe gluten-free, simply substitute bread with a GF-friendly bread.

Nutrition

Calories: 684kcal | Carbohydrates: 51g | Protein: 15g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Sodium: 378mg | Potassium: 736mg | Fiber: 11g | Sugar: 23g | Vitamin A: 310IU | Vitamin C: 33mg | Calcium: 84mg | Iron: 6mg

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Vegan Lemon Cream Cheese Breakfast Toast + Roasted Blackberries.

Shanika

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