Pumpkin Cashew Cream Toast

Ingredients

• 140 g (1 cup)raw cashews
• 120 ml (1/2 cup)water
• 30 ml (2 tbsp)pure maple syrup
• 30 ml (2 tbsp)pumpkin purée
• 5 ml (1 tsp)pure vanilla extract
• 5 ml (1 tsp)pumpkin pie spice
• 2.5 ml (1/2 tsp)cinnamon
• 1 slicewhole-grain bread, toasted
• a sprinklepecans
• a pinchcinnamon
• a drizzlepure maple syrup

Instructions

1. 1

   Blend the cream

   Put the cashews, water, maple syrup, pumpkin purée, vanilla extract, pumpkin pie spice and 1/2 tsp cinnamon in a blender or food processor. Blend until completely smooth and creamy.

2. 2

   Top the toast

   Spread some cashew cream over the toasted bread; there will be plenty left over. Finish with pecans, a pinch of cinnamon and a drizzle of maple syrup.

What is pumpkin cashew cream toast?

It is a piece of toast topped with a blended cashew spread flavoured with pumpkin and warm spices. Toast is a familiar breakfast base, while the pumpkin pie spice gives this version an autumn-inspired flavour.

Cashews make the topping creamy when blended with water, and pumpkin purée adds colour and a gentle earthy note. Maple syrup sweetens the spread, while cinnamon and vanilla round out the flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1030 calories, 27g protein, 110g carbs, 54g fat.

The cashews provide most of the fat and much of the protein, while the bread, maple syrup and pumpkin contribute carbohydrates. Using the full batch of cream on one slice would make a very generous portion, so serve some of the spread with fruit or yoghurt and save the rest for later.

Choosing the ingredients

Cashews: raw cashews are the base of the spread, so use fresh ones with no added salt or seasoning. The recipe does not specify soaking them first.

Pumpkin: choose plain pumpkin purée rather than sweetened pumpkin pie filling, which already contains sugar and spices. Pumpkin pie spice and cinnamon supply the warm, fragrant notes.

Bread: a sturdy whole-grain slice gives the creamy topping something substantial to sit on. Toast it until crisp enough to hold the spread.

Getting a smooth blend

Blending: process the cashew mixture until no obvious pieces remain and the texture looks creamy. If needed, pause to scrape down the sides of the blender or food processor, then continue blending.

Consistency: the recipe gives a fixed amount of water, so start by blending all the listed ingredients together. The finished spread should be soft enough to spread across the toast.

Sweetness and spice

In the mixture: maple syrup sweetens the cashew cream, and pumpkin pie spice provides its main seasonal flavour. The extra cinnamon is blended in too.

To finish: pecans add a crunchy contrast, while the final pinch of cinnamon and maple drizzle season the toast just before serving. Add the drizzle sparingly if you prefer a less sweet finish.

Texture and timing

Toast: the bread should be toasted before the spread goes on, so its surface stays firm beneath the creamy topping. The recipe does not specify a browning level, so aim for the crispness you enjoy.

Blend: there is no separate cooking step; the cashew cream is ready once it is completely smooth. The stated total time is 5 minutes, making this a quick assembly for the morning.

Serving ideas

Serve the toast straight away, while the bread is crisp and the topping is freshly spread. A piece of fruit or plain yoghurt on the side can make it part of a more substantial breakfast.

The recipe makes more spread than is needed for one slice. Keep the remainder chilled and use it on more toast, or as a topping for porridge.

Recipe notes & tips

• Use plain pumpkin purée rather than pumpkin pie filling.
• Blend until the cashew cream is completely smooth before spreading it.
• Toast the bread just before serving to keep it crisp under the topping.
• Spread only what you need on the slice; the recipe makes extra cream.
• Add the pecans and maple drizzle at the end so the toppings stay distinct.

Variations

• Extra cinnamon: add a light dusting over the finished toast for a stronger cinnamon aroma.
• More crunch: chop the pecans so they are easier to distribute over the spread.
• Less sweet: reduce the maple drizzle on top or leave it off.
• Different bread: use another sturdy bread that can hold the creamy topping.
• Porridge topping: spoon leftover cashew cream over porridge instead of spreading it on toast.

Common mistakes to avoid

• Using pumpkin pie filling: it may already be sweetened and spiced, so choose plain pumpkin purée.
• Stopping the blend too soon: remaining cashew pieces make the spread uneven; blend until fully smooth.
• Spreading on soft bread: it can become difficult to handle; toast the slice first.
• Using all the cream on one slice: the recipe makes plenty extra, so spread a modest amount and save the rest.
• Adding toppings before spreading: pecans can get in the way; spread the cream first, then finish the toast.

How to store

Refrigerate leftover cashew cream in a covered container and use within 3–4 days. Stir it before serving if it has thickened, and toast fresh bread rather than storing the topped slice.

Frequently asked questions