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Vegan Tomato Avocado 'Cream Cheese' Bruschetta
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5 from 10 votes

Vegan Tomato Avocado 'Cream Cheese' Bruschetta

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!
Course Appetizer, Snack
Keyword avocado, bruschetta, dairy-free, french, healthy, vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Shanika | Orchids + Sweet Tea


  • 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


  • 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!


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.