Tostada vegana para el desayuno con moras asadas

Ingredientes

• 1 cup Raw cashews, soaked ((See Notes!))
• 1 Tbsp Extra virgin olive oil
• 1 Tbsp freshly-squeezed lemon juice
• 1/2 tsp apple cider vinegar
• 1/4 tsp sea salt
• 1/2 cup filtered water + 2 Tbsps!
• Pinch of ground cinnamon
• 2 slices rustic bread ((I like using bread like ciabatta, challah, etc.))
• 2 cups fresh blackberries
• 1 Tbsp Extra virgin olive oil
• 1 Tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• Coconut flakes
• Pure maple syrup, for drizzle
• Rosemary sprigs

Preparación

1. 1

   --- TO MAKE THE LEMON CREAM CHEESE: ---

2. 2

   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 Tbsp at a time), until desired consistency is met. Store in refridgerator until ready to use.

3. 3

   --- TO ROAST THE BLACKBERRIES: ---

4. 4

   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.

5. 5

   --- TO TOAST THE BREAD: ---

6. 6

   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.

7. 7

   --- ASSEMBLY: ---

8. 8

   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.

9. 9

   Bon Appetit!