Prep Time: 5 Minutes
Cook time:
5 Minutes
Total Time:
 10 Minutes
Serves: 1

Strawberries and basil are two of my favorite ingredients and together they create a beautiful balance of flavors. This is a take on the Italian bruschetta toasts. I love this as a breakfast dish but it’s also great for entertaining in the warmer months.

I like to make my own cashew crème cheese (see recipe below) but you could easily use a soy version if you are allergic to nuts or replace the cashews for sunflower seeds.

If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.


  • 2 pieces of bread of your choice
  • 1 tsp. coconut oil
  • 8 strawberries
  • 1 radish (sliced)
  • 3 sprigs of basil
  • 2 tbsp. cashew crème cheese


  • 1 cup of cashews (preferably activated for 8hrs)
  • 1 tbsp. nutritional yeast
  • Juice 1 lemon
  • salt and pepper
  • 2 cloves of garlic
  • ¾ cup of water


  1. Make cashew crème cheese by adding all ingredients into a high-powered blender and blitz on max until smooth and creamy (60sec, speed 10)
  2. For an extra creamy version- soak cashews overnight or even for a few hours, they will blend better and be creamier.
  3. Pre heat a fry pan on medium heat. Melt coconut oil and cook bread until golden brown.
  4. Slice strawberries and roll and slice basil.
  5. On toast spread a medium layer of cashew crème cheese, top with strawberries and basil
  • Cashew crème cheese recipe will make enough for a small container. You can use this through salads, as cheese on main meals or even as a dipping sauce for raw vegetable sticks. WARNING- it is highly addictive.

7 Steps in eating out as a vegan!

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