Crispy, creamy summer toast recipe.
4 slices of artisan bread (I used a rosemary sourdough bread)
1/4 cup torn basil leaves
1 – 2 sliced nectarines
1 cup raw cashews (soaked for 3 hours or gently boiled for 30 mins)
1/4 cup coconut milk
1/4 cup powdered sugar
1 tsp vanilla extract
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Posted on August 2, 2021 by Sagen Jackson
Tags: 10 minutes, breakfast, brunch, snack, vegan brunch
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