Cashew Cream Cheese Toast with Radish and Arugula

“I could never give up cheese.”  Anyone who has spent any time being vegan has heard this from concerned friends, colleagues and family members.  And I totally understand.  Cheese tastes really good!  But the truth is that none of us are slaves to our cravings, and we can choose to make informed decisions about what we feel is right.  I feel strongly about not participating in the dairy industry because of the inherent violence to the animals, the workers, and the environment.  I would be happy to give up cheese regardless of whether or not I could eat savory, creamy spreads.  But luckily, I don’t have to!  This cashew cream cheese is really good.  It’s certainly not the type of cream cheese you would use to make a cheesecake.  It has the creaminess of dairy cream cheese but the flavor is more like a soft, young cheddar.  Spread it over warm homemade bread with thinly sliced radishes and baby arugula.  This combination blew my mind.  Enjoy! -Amanda


Cashew Cream Cheese Toast with Radish and Arugula

Serves 1

1 slice bread

2 tablespoons Cashew Cream Cheese (see recipe below)

1 radish, thinly sliced

a few leaves fresh arugula

fresh cracked black pepper

olive oil, for drizzling (optional)



1.  Spread the cashew cream cheese over the bread.  Arrange radishes and arugula on top.  Finish with fresh cracked black pepper and olive oil, if using.


Cashew Cream Cheese

Yields: 1 cup

1 cup cashews, soaked overnight and drained

5 tablespoons water

1 teaspoon sweet white miso paste

1/2 tablespoon nutritional yeast

pinch nutmeg

1/4 teaspoon salt

1/8 teaspoon black pepper



1.  In a food processor or high speed blender, combine all ingredients until silky smooth.  Store in the refrigerator for 3-5 days.


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