Recipes

Cream Cheese, Cucumber, Radish, and Super-Seed Toasts

Name: Cream Cheese, Cucumber, Radish, and Super-Seed Toasts
Yield: Serves 2
Ingredients: 1⁄4 cup Cashew/Sunflower Seed Cream Cheese (see below); 1⁄4 cup Super-Seed Mix (see below); 2 thick slices sourdough, ciabatta, or other hearty bread; 1⁄2 tablespoon extra virgin olive oil or chili oil; 1 Persian or 1⁄2 English cucumber, thinly sliced; 8 to 10 thin watermelon radish slices (optional); 8 to 10 thin purple daikon radish slices (optional); flaky salt; 1 cup raw cashews; 1 cup sunflower seeds; 1⁄2 cup plain unsweetened almond milk; 2 tablespoons plain vegan yogurt; 1⁄2 tablespoon nutritional yeast; 1⁄2 tablespoon apple cider vinegar; 1 teaspoon sea salt; 1⁄2 cup golden flaxseeds; 1⁄4 cup sunflower seeds; 1⁄4 cup chia seeds; 1⁄4 cup white sesame seeds; 1⁄4 cup hempseeds; 1⁄4 cup plus 1 tablespoon nutritional yeast; 1⁄2 teaspoon sea salt

Written by: Radhi Devlukia-Shetty | Published on: February 22, 2024

Serves 2 |

Both the cream cheese and the seed mix can be made ahead, which will help make morning prep even quicker. I also highly recommend using the super-seed mix for any other dish that could use a bit of crunch—salads, soups, or even your oatmeal.

Tip

While you can easily buy vegan cream cheese, homemade is tastier, with fewer preservatives.

Ingredients

1⁄4 cup Cashew/Sunflower Seed Cream Cheese (see below)

1⁄4 cup Super-Seed Mix (see below)

2 thick slices sourdough, ciabatta, or other hearty bread

1⁄2 tablespoon extra virgin olive oil or chili oil

1 Persian or 1⁄2 English cucumber, thinly sliced

8 to 10 thin watermelon radish slices (optional)

8 to 10 thin purple daikon radish slices (optional)

flaky salt

FOR THE CREAM CHEESE:

1 cup raw cashews

1 cup sunflower seeds

1⁄2 cup plain unsweetened almond milk

2 tablespoons plain vegan yogurt

1⁄2 tablespoon nutritional yeast

1⁄2 tablespoon apple cider vinegar

1 teaspoon sea salt

FOR THE SEED MIX:

1⁄2 cup golden flaxseeds

1⁄4 cup sunflower seeds

1⁄4 cup chia seeds

1⁄4 cup white sesame seeds

1⁄4 cup hempseeds

1⁄4 cup plus 1 tablespoon nutritional yeast

1⁄2 teaspoon sea salt

Directions

1. Make the cream cheese and seed mix as directed (see below).

2. Heat a large cast-iron skillet over medium heat. Drizzle both sides of the bread slices generously with olive oil or chili oil and toast each side to your liking in the hot pan.

3. Spread the toasts with a thick layer of the cream cheese and arrange the sliced cucumber on top, along with the radish and daikon, if using. Sprinkle generously with the seed mix, drizzle with more oil if desired, and top with flaky salt.

To make the Cashew/Sunflower Seed Cream Cheese:

1. In a medium bowl, combine the cashews and sunflower seeds with enough water to submerge them and soak overnight. (Alternatively, you can soak them in hot water for 1 hour.) Drain, rinse until the water is clear, and drain again thoroughly.

2. In a high-powered blender, combine the soaked cashews and sunflower seeds, almond milk, yogurt, yeast, vinegar, and salt and blend until completely smooth. Transfer to a sealed container and refrigerate until ready to use, up to 5 days.

To make the Super-Seed Mix:

1. In a large cast-iron skillet, combine the flaxseeds, sunflower seeds, chia seeds, sesame seeds, and hempseeds and toast over low heat, stirring frequently, until golden brown and fragrant, 3 to 5 minutes. Add the nutritional yeast and salt and remove the pan from the heat. Toss well to combine and store the mixture in a sealed jar in the fridge for up to 1 month.

Excerpted from JoyFull: Cook Effortlessly, Eat Freely, Live Radiantly. Copyright © 2024 by Radhi Devlukia-Shetty. Photography copyright © 2024 by Alanna Hale. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.