Cream Cheese & Roasted Pumpkin Toast (Vegan)
Crispy and buttery toasts topped with vegan cream cheese, spicy roasted pumpkin, and green onions! A comforting and delicious Fall dish!
Ingredients
Roasted Pumpkin
- 2 cups diced pumpkin from half of a pumpkin, diced into 1/2-inch cubes
- 1 tbsp oil
- 1 tsp maple syrup
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili flakes
- 1/4 tsp salt
The Rest
- 1 tbsp vegan butter
- 4 slices of bread preferably a rustic bread
- 2 tsp oil
- 3 tbsp green onions chopped
- 1/2 cup vegan 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 1/8 tsp 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).