When it comes to this Vegan Tomato Avocado ‘Cream Cheese’ Bruschetta recipe, the words–savory and creamy are an understatement. This simple, yet complex in flavor dish is the perfect healthy snack or appetizer for any occasion or gathering. Toasted classic french baguette coupled with a cashew ‘cream cheese’ and avocado-tomato balsamic topping, makes this recipe dynamite!
Hey, there! It’s the start of the new week and things have been getting pretty cold here in NYC. It seems like Fall isn’t really going to be happening this year and we’re just kicking right into Winter. Oh No! But I’m sure some of you don’t have this problem, right?
Whelp, the weekend is finally over and boy was it a crazy one for me. My body is still aching a bit from all the baking I had to do. Between doing my usual recipe development and executing my first catering gig, it was REAL in my kitchen ya’ll. Thankfully, I made it through and everything turned out great! Can’t wait to share some of my latest creations with you guys.
OK, so let’s talk about this current creation. I don’t know about you, but this was my first time having bruschettas and I must say, Wow! These little bites are truly something amazing. And the best part—-they’re all dairy-free and vegan! Yum!
Yes, that isn’t your typical cream cheese, rather cream cheese made from cashews. I know, it looks so incredibly creamy and cream cheese like, but that’s the awesomeness of re-creating your favorites into healthier options.
Speaking of your turning your favorites into healthier dishes, have you checked out our Ultimate Vegan Mac + Cheese? This recipe by far more than a fork full of goodness! Super creamy, light, and loaded with flavor, this ‘Mac + Cheese” is made from gluten-free chickpeas macaroni, savory seasonings, and cashews (the cream cheese).
Looking for more savory dishes? Look no further! This Vegan Chickpea + Quinoa ‘Meatballs’ + Polenta is so irresistible! These ‘meatballs’ which are made from veggies are moist, silky, and tender and are the perfect meal for dinner for the family on any given day.
But one of our popular savory dishes are these Spicy Jamaican Lentil + Quinoa Vegan Patties. Yes, that’s right. You can enjoy a good Jamaican Patty without meat and you won’t even notice it! Wrapped in a nice parsley-infused, flaky crust, and stuffed entirely with curried lentil, quinoa, veggies, and nutritional yeast, these patties will leave you forgetting that it’s totally meat-less and convinced that vegan patties are the new ‘foodie’ favorite!
Of course, there are so many options available on Orchids + Sweet Tea and you can feel free to look through our archives for whatever your taste buds desire. As for this bruschetta recipe, let’s indulge in this bit of goodness.
So, what is a bruschetta you ask?
Typically, a bruschetta is an Italian bread that comes drenched in olive oil and served with tomatoes and garlic. This makes it a classic mini sized dish that is exploding with flavor both salty and sometimes sweet, depending on the type of bruschetta made.
Untraditionally, bruschetta has been created with an array of other veggies, goat cheese, cream cheese, beans, cured meat, cheese, and even sometimes fruit. What a difference, right? But hey—it has truly evolved into something versatile and amazing!
What to expect with these bruschettas?
Creaminess from the cashew ‘cream cheese’.
Her flavor from the seasonings.
A lightness from the use of extra virgin olive oil.
Beautiful crunch from the toast of the baguettes in extra virgin olive oil.
Avocado, avocado, and more avocado goodness!
A hint of spiciness from the red onions.
Bold flavor from the Balsamic Vinegar.
Savory flavor from EVERYTHING!
There you have it—-it’s just purely satisfying to your tase buds, ya’ll.
Let’s dig right into this recipe, shall we?
Preheat your oven to 425 degrees Fahrenheit and prepare a baking sheet, lining it with parchment paper if preferred (optional).
Place slice baguette slices flat unto your baking sheet and brush with extra virgin olive and bake them in the oven for 5-10 minutes, until golden brown and crisp.
In a medium bowl, add your diced avocados, tomatoes, and red onions, and minced garlic, tossing them balsamic vinegar and seasoning it with sea salt, black pepper, and a pinch of cayenne pepper. Refrigerate until ready to use.
Make Cashew cream cheese in the meantime (See Notes!).
Once bread slices are toasted, remove them from oven and generously spread the ‘cream cheese’ until each slice, then top them with the avocado mixture. Repeat until all bruschettas are made. Garnish with dried parsley, if desired.
Vegan Tomato Avocado ‘Cream Cheese’ Bruschetta.