Vegan Tomato Avocado ‘Cream Cheese’ Bruschetta

October 15, 2018

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!

Vegan Tomato Avocado 'Cream Cheese' Bruschetta

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.

Vegan Tomato Avocado 'Cream Cheese' Bruschetta

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 + CheeseThis 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.

Vegan Tomato Avocado 'Cream Cheese' Bruschetta

But one of our popular savory dishes are these Spicy Jamaican Lentil + Quinoa Vegan PattiesYes, 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.

Vegan Tomato Avocado 'Cream Cheese' Bruschetta

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.

Bon Appetite.

Vegan Tomato Avocado 'Cream Cheese' Bruschetta

Vegan Tomato Avocado 'Cream Cheese' Bruschetta

Vegan Tomato Avocado 'Cream Cheese' Bruschetta

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
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Ingredients

  • 1 medium french baguette, sliced (1 inch thick)
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove, finely minced
  • handful of grape tomatoes, sliced in halves
  • 1/4 red onion, finely diced
  • 1 large avocado, pitted, seeded, + diced
  • 1-2 Tbsp Balsamic vinegar, depending on taste
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • pinch of cayenne pepper
  • dried parsley, for garnish

Instructions

  • 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.
  • Bon Appetite!

Tips & Tricks

To Make Cashew 'Cream Cheese'
  • 1 1/2 cups plain cashew nuts, soaked in water overnight
  • 1 Tbsp grapeseed oil OR extra virgin olive oil
  • 1 Tbsp juice of a lemon
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp sea salt
Directions: Drain the cashews, grapeseed oil, lemon juice, apple cider vinegar, and sea salt and add them to a blender. Blend for about 1 minute on medium-high speed, until smooth, and it looks like a thick paste that resembles cream cheese. **NOTE: If too thick, add a little warm water (1 Tbsp at a time), until desired consistency is formed. Once done, remove and store in container until ready to use.
Storage: Bruschetta topping can be stored in the refrigerator in an airtight container for up to 24 hours; Cashew 'Cream Cheese' can be stored for up to 5-6 days in the refrigerator.

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Vegan Tomato Avocado ‘Cream Cheese’ Bruschetta.

ORCHIDS + SWEET TEA

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  1. I bet this is so tasty! I love the combination of fresh tomatoes and creamy avocado. Might just have to serve this as an app during the holidays!

    • Yes, the toppings are so perfect together! I’m sure that everyone will love these as an appetizer during the Holidays! Thanks so much, Kim!

    • Thanks so much, Claudia! Yes, these are perfect for Holidays and I hope that you really enjoy them as much as I did!

  2. This looks so delicious – and I love how that cashew ‘cream cheese’ really does look like regular cream cheese. This bruschetta looks perfect for lunch.

    • Thanks so much, Bintu! Yes, the ‘cream cheese’ is the best part of these Bruschettas! All the flavors just melt in your mouth!

  3. Wow! I can’t believe this is vegan! I had to look twice at the ingredients as the cashew cream cheese looks so much like a dairy product! I would love to have these as an appetizer for a party, I am saving this for later!

    • Yes, I know! And trust me, once you try these without dairy, you might never go back! I hope that you enjoy, Adrianne!