Roasted Corn and Chickpea Cheesy Bean Toasts
RECIPE BY MODERN FOOD STORIES
Creamy cashew cheese with corn and chickpeas over sourdough toasts are the perfect decadent meal for brunch dates at home!
INGREDIENTS
- CASHEW CHEESE
- 1 cup cashews
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1/4 tsp ground turmeric
- 1/4 tsp apple cider vinegar or wholegrain mustard
- 1/2 - 3/4 tsp salt, to taste
- 1/3 tsp cracked black pepper
- 1/4 cup nutritional yeast
- 1/2 cup almond milk
- TOPPING
- 2 fresh corn on the cobs or 3/4 cup tinned / frozen
- 1 tbsp extra virgin olive oil
- pinch of salt
- 1 can chickpeas (rinsed + drained)
- 2 - 3 tbsp water to thin
- 4 slices toast of choice
- pinch of chilli flakes to serve + black pepper (optional)
METHOD
- Soak the cashews in boiling water for 2 hours. Drain.
- Preheat the oven to 200C / 180 fan. If using fresh corn, remove the husks + corn kernels using a sharp knife.
- Add to a baking tray lined with greaseproof paper. If using tinned, rinse and drain. If using frozen, place in a mug with boiling water and allow to stand for 5 mins. Rinse + drain. Toss with 1 tbsp of olive oil + pinch of salt.
- Roast the corn for 20 mins until slightly charred, turning once.
- Add soaked chickpeas plus all the cashew cheese ingredients to a high speed blender and blitz until super smooth. About 2 mins.
- Add cashew cheese to pan with the chickpeas and corn. Heat on a med / low heat until warm, thinning with 2 - 3 tbsp of water or to your liking. Check seasoning to taste.
- Serve over toasts or in a jacket sweet potato and top with black pepper and optional chilli flakes.
Jo Harding | @modernfoodstories | www.modernfoodstories.com
Food photographer + Recipe Developer
Simple, healthy, whole food recipes that nourish and replenish. Pro plant-based. Gluten free, dairy free and refined sugar free. Many vegan, keto and Whole30 options.When i’m not picking cauliflower rice shavings out of the sink, i’m planning shoots for my clients. For photography and recipe development enquiries, contact me via modernfoodstories.com!
