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    Home » Recipes

    Cream Cheese & Roasted Pumpkin Toast (Vegan)

    By: Thomas Published: 16 Oct, 21 Updated: 18 Oct, 21 Leave a Comment

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    Cream Cheese & Roasted Pumpkin Toast (Vegan)
    Cream Cheese & Roasted Pumpkin Toast (Vegan)

    It's hard to describe how amazing these toasts are! Bread is toasted in vegan butter, then topped with a creamy fermented cashew cream cheese and perfectly-browned spicy pumpkin! These toasts scream Fall, it's comforting and so satisfying!

    If you are looking for a quick, flavor-packed, and healthy lunch, you are going to love this recipe!

    Cream Cheese & Roasted Pumpkin Toast (Vegan)

    These toasts take about 35 minutes from start to finish to prepare, and require just 7 ingredients + a few spices.

    Roasted Pumpkin

    It all starts with the diced pumpkin that is coated with oil to add crispiness, and maple syrup for a subtle sweetness. Then, we have the spices that bring a ton of flavor: cumin, smoked paprika, and chili flakes for a little heat.

    Cream Cheese & Roasted Pumpkin Toast (Vegan)

    Toasted Bread

    Here, I went with whole wheat bread, but feel free to use what you have on hand. I highly recommend a bread with a dense crumb, as it will hold better as a toast. Gluten-free bread will work great as well!

    Cut thin (about ½-inch thick) slices of bread and toast in some vegan butter for a couple of minutes on each side, or until crispy and golden brown.

    Toasting in butter not only adds richness, but also gives the outside of the bread some crispiness while keeping the inside moist and tender!

    Cream Cheese & Roasted Pumpkin Toast (Vegan)

    Cream Cheese

    For the cream cheese, you have two options: use your favorite store-bought plant-based cream cheese, or make your own. If you plan to go with the second option, check out this fermented cashew cream cheese recipe, it is naturally fermented, perfectly tangy, and SO creamy!

    Finally, to assemble, spread a generous amount of cream cheese on top of the warm and toasted bread, top with the spicy roasted pumpkin, and sautéed green onions.

    Cream Cheese & Roasted Pumpkin Toast (Vegan)

    These toasts are savory, a little bit sweet, and insanely delicious! The melty pumpkin chunks balance so well with the tangy cashew cream, and the crispy bread!

    Perfect for a light lunch/dinner, served with a green salad on the side, or as an appetizer for your holiday table!

    Looking for more easy lunch recipes? Check out these Pesto Quinoa Wraps, Buckwheat Crêpes with Hummus Mushrooms, or these Baked Parsnip Fries with Mushroom Gravy!

    Let me know in the comments if you try this recipe!

    Cream Cheese & Roasted Pumpkin Toast (Vegan)
    Cream Cheese & Roasted Pumpkin Toast (Vegan)

    Cream Cheese & Roasted Pumpkin Toast (Vegan)

    Author: Thomas
    Crispy and buttery toasts topped with vegan cream cheese, spicy roasted pumpkin, and green onions! A comforting and delicious Fall dish!
    Print Recipe Pin Recipe
    Course Appetizer, Main Course
    Servings 2 servings (2 toasts per serving)
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    Ingredients
     
     

    Roasted Pumpkin

    • 2 cups diced pumpkin from half of a pumpkin, diced into ½-inch cubes
    • 1 tablespoon oil
    • 1 teaspoon maple syrup
    • ½ teaspoon cumin
    • ½ teaspoon smoked paprika
    • ½ teaspoon chili flakes
    • ¼ teaspoon salt

    The Rest

    • 1 tablespoon vegan butter
    • 4 slices of bread preferably a rustic bread
    • 2 teaspoon oil
    • 3 tablespoon chopped green onions
    • ½ cup fermented cashew cream* or your favorite plant-based cream cheese

    Instructions
     

    Roasted Pumpkin

    • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
    • Add the diced pumpkin, oil, maple syrup, spiced, and salt. Stir to coat. Transfer to the baking sheet and spread into an even layer. Bake for 20-25 minutes, or until the pumpkin is tender and the edges are golden brown. Remove from the oven and set aside.

    Assemble

    • Heat the vegan butter in a large non-stick skillet over medium heat. Once hot, add the bread slices and sauté on each side for 2-3 minutes, or until golden brown and slightly crispy. Transfer the bread slices to a serving plate.
    • Heat 2 teaspoons of oil in a small saucepan over medium heat. Once hot, add the chopped green onions and sauté for 2 minutes. Remove from heat.
    • To assemble: spread about 2 tablespoons of the cashew cream on each slice of toasted bread. Top with the roasted pumpkin and some green onions. Season with ground black pepper and serve immediately!
    • These toasts are delicious served warm with a green salad on the side. It can also be served as an appetizer or amuse-bouche for the holidays!

    Notes

    *If using homemade cream cheese, season with ⅛ teaspoon of salt.
    No nutritional information for this recipe as it would not be accurate (depending on the type/size of bread, cream cheese used, etc).
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Hi, I'm Thomas, welcome to my blog! Here you will find simple, healthy and tasty plant-based recipes. Experimenting in the kitchen is my passion.

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