Sundried Tomato Jam on Avocado Toast
When you blend sundried tomatoes with vegan butter, coconut milk, vegan yogurt, and a bit of lemon juice, you're creating a spread that's like a flavor explosion in your mouth – creamy, zesty, and with a hint of spice.Now spread it on warm toast, topping it with creamy avocado slices that add a buttery and mild contrast, plus a sprinkle of salt, a dash of pepper, and some fresh greens. The perfect go-to breakfast, snack or light meal.
My Notes:
Servings:
Ingredients
- 1 cup(s) sun-dried tomatoes in oil drained
- 2 tablespoon(s) vegan butter
- 1/2 cup(s) full-fat coconut milk (or sub lite coconut milk, or another plant based milk if preferred)
- 2 tablespoon(s) plain vegan yogurt
- 1 tablespoon(s) lemon juice
- 1/4 teaspoon(s) salt or to taste
- 1/4 teaspoon(s) cayenne pepper (optional for spice)
- 2 avocados sliced
- 4 slices bread (gluten-free if preferred), toasted
- 1 handful sprouts, microgreens, or arugula (optional)
Instructions
- Add the sun-dried tomatoes and vegan butter to a high-speed blender or food processor. Add the coconut milk, yogurt, lemon juice, salt and cayenne pepper, and blitz until smooth.
- To serve, spread the sun-dried tomato butter on the warm toast, top with sliced avocado, salt and pepper, and the greens.If you have leftover tomato jam, save in sealable in the jar for up to 4 days.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 348kcal | Carbohydrates: 21g | Protein: 5g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Sodium: 8277mg | Potassium: 1136mg | Fiber: 10g | Sugar: 2g | Vitamin A: 3693IU | Vitamin C: 47mg | Calcium: 59mg | Iron: 3mg
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