Pea, Broadbean and Cashew Cream Cheese Toas

Bring a bit of summer back to a cold winter day with this super simple pea, broadbean and cashew cream cheese toast. 

4 Slices whole grain sourdough bread

8 Tbsp vegan cashew cream cheese Vegan Cashew Cream 

        1 cup Farm Fresh Nuts Raw Cashews

250g broad beans (frozen or fresh)

2 Tbsp chopped fresh tarragon

1 clove garlic

2 Tbsp good quality olive oil

2 handfuls fresh pea shoots or rocket to serve

Method:

Tip the broad beans into a pan of boiling water and simmer for two minutes. Drain the beans in a sieve and run under a cold tap until cool.

Now the fun part – pop the beans out of their skins into a bowl. Just give them a gentle squeeze and the skins will break open and the bright green bean pops out. This bit is quite therapeutic – put some music on and enjoy the process!

Add the chopped tarragon leaves to the beans, then use the back of a fork to mash some of the beans, leaving about half of the beans whole. Add the olive oil and stir together. 

Now, heat a griddle pan until it’s red hot. Place the slices of bread on the griddle pan for around one minute on each side, or until they’re gently char-grilled. You might have to do this in two batches if there’s not room for four slices in the pan. 

Halve the garlic clove (no need to peel the skin off) then rub the cut side into the griddled bread. Spread each slice with two tablespoons of the vegan cashew cream cheese, then top with the bean mixture. Garnish each with the pea shoots or rocket to add extra height and flavour to the bruschetta, then serve!