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Vegan Lemon Cream Cheese Breakfast Toast with Roasted Blackberries on a plate
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5 from 2 votes

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Snack
Keyword: baked, blackberries, bread, breakfast, brunch, dairy-free, easy, healthy, snack, toast, vegan
Servings: 2 servings
Calories: 684kcal
Author: Shanika

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
US Customary - Metric

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!

Notes

  • 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