We enjoyed these open-faced sandwiches for lunch. They would also be nice for breakfast or as a snack in the afternoon.
Yield: 8 slices of toast
Ingredients:
for the toasts:
8 slices bread
10 ripe strawberries, sliced
1 cup vegan cream cheese
cracked black pepper as garnish
for the vegan cream cheese:
1 block firm tofu
2 tablespoons lemon juice
2 tablespoons white wine vinegar
2 tablespoons agave syrup
2 tablespoons tahini
pinch nutmeg
small pinch salt
Directions:
to make the cream cheese:
Crumble the tofu into a food processor or blender.
Add the rest of the ingredients and puree to a smooth consistency.
to make the toast:
Toast the slices of bread.
Slice the strawberries.
Spread each slice of toast with the vegan cream cheese.
Top with the slices of strawberries and grind fresh black pepper lightly over the top.