fast 5 minute recipe: basil cashew cream toasts

don’t you just love a speedy recipe? i’m here with a quick, five minute recipe that will impress ANYONE. having girlfriends over? make THIS. why? cause not only is it the opposite of labor intensive, it feels gourmet.

lately i’ve been really into making my food feel fancy. even my snacks I want to feel kind of – special. I found that taking that extra minute to garnish a dish, add some lemon zest, or a drizzle of olive oil just takes it up a notch and makes the experience more enjoyable.

but how do you accomplish this in your home kitchen? EASY! use quality ingredients and fresh herbs. these are two of my favorite ways to jazz up a “ordinary” meal. keep fresh herbs on your counter and invest in quality olive oils. keep balsamic reduction around, always have Himalayan sea salt and ripe lemons, and you’re golden.

I’ve been motivated to stop using all soy based vegan substitutes in my cooking, and focus on whole food. cashews has been great for adding creaminess to a dish. for another cashew cream idea, check this alfredo.

yesterday, for #toasttuesday I posted a basil cashew cream cheese on little flax seed crackers that were oh so delicious, and I asked if it was blog worthy.  i got a HELL YES from a handful of followers, so here it is!

cashew cream kaleinit

i chose to top the toasts with cherry tomato, capers (so good!), watercress which is my new favorite green, and more fresh basil.

it would be delicious with cucumber or red onion as well!

// what you need //

1 cup raw unsalted cashews* 

1/2 cup water

2 tablespoon lemon juice

1 garlic clove

2 tablespoon extra-virgin olive oil

1/4 cup coarsely chopped basil leaves

1/2 teaspoon pink sea salt and a bit of  black pepper to taste

*I didn’t soak the cashews.  if you have the time, soak for 2-4 hours or even overnight for the creamiest results. not soaking still produced a great consistency, up to you!

// how you make it //

add ingredients to a high speed blender.

blend until thick and well combined, about 1 min.  

top flax seed crackers or multi grain flat breads with cashew cream.

add fresh basil, watercress, capers, tomato and more sea salt. 


cashew cream basil kaleinit





  1. May 18, 2016 / 4:50 pm

    This is a great recipe! I love how simple and quick this is!

    • Kate
      May 19, 2016 / 1:28 pm

      Thank you love! It couldn’t have been easier! I hope you get a chance to try! So easy to sub any herb for a different flavor- like cilantro lime and top it with red onion, tomato and black bean? Endless possibilities.

  2. Sapana
    May 19, 2016 / 1:26 am

    I love this and can’t wait to try this out, Kate! I’ve never made a cashew cheese – it sounds so elegant and delicious.

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