Toast is to 2015 as black leggings were to 2010.
They weren’t a big deal until we made them a big deal.
I mean we all had them laying around. These old things?
But it’s no longer just toast. And they weren’t just black leggings.
It’s an epically satisfying breakfast. It’s the most comfortable pair of “pants” that have ever graced your legs. Ordinary life staples turned extraordinary a la sorority girls and/or twenty-somethings with an unhealthy addiction to instagramming their brunch. AKA me. AKA you.
Do you see the connection here?
I love cashew cream so hard. I usually throw it in soups and casseroles and enchiladas and things of that nature, but today, the cream by itself is the stahhh. I’ve already chatted your ear off about how it makes everything foodgasmical to the next dimension. I actually think cashews coined the phrase “I can’t believe that’s vegan.”
Thank you, cashews, for making things so gosh darn deceptively creamy without any cream at all.
Pumpkin toast is the best thing since sliced bread which is ironic because that’s what it is. I’m sorry that I just made toast even more basic that it already was. You’re not even mad about it.
Eat your pumpkin toast in your shiny American Apparel leggings with straps around the foot or in your mom’s faded pair from the eighties.
Eat your pumpkin toast with a pumpkin spice latte in a fuzzy plaid shirt with a fuzzy plaid scarf. So basic and so beautiful.
- 1 cups raw cashews*
- ½ cup water
- 2 tbsp pure maple syrup
- 2 tbsp pumpkin puree
- 1 tsp pure vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 slice whole-grain bread, toasted
- sprinkle of pecans
- pinch of cinnamon
- drizzle of pure maple syrup
- Place the cashew cream ingredients in a blender or food processor. Blend until completely smooth and creamy.
- Spread on toast. (You will have plenty of extra spread.) Top with pecans, cinnamon, and pure maple syrup.