Avocado Toast with Almond Sauce

Avocado toast is one of my favorite versatile meals that I can enjoy for a simple breakfast, snack, or light meal. It’s creamy, crisp and absolutely satisfying. I’ve tried adding different spices, sauces, and toppings to change it up every time, but I think that adding this almond sauce is by far the best. The creamy avocado spread on top of perfectly toasted bread, drizzled with a little fresh almond sauce makes this one of (what some may call) life’s simplest pleasures. Enjoy!

Total Time: 15 minutes (more for soaking)

Makes about 2 servings

Ingredients:

Produce

  • 1 Ripe avocado

Baking and Spices

  • Pinch of pink Himalayan salt

  • Pinch of freshly ground black pepper

Other

  • 2 - 4 slices whole grain bread

  • 1/2 tbsp nutritional yeast

Almond Sauce:

Baking and Spices

  • 1/2 tsp dry mustard

  • 1/2 tsp pink Himalayan salt

  • 1/4 tsp freshly ground black pepper

  • Pure maple syrup (optional)

Oils and Vinegar

  • 1/2 cup olive oil

Other

  • 3/4 cup raw almonds soaked 8 hours or overnight (Skip if you have a high speed blender)

  • 1/2 cup water

  • 1/4 cup nutritional yeast

  • 2 tbsp fresh lemon juice

Directions:

  1. Cut open avocado and remove pit. Using a big spoon, scoop out the flesh into a bowl and mash with a fork until it’s smooth.

  2. Mix in the salt, pepper, and nutritional yeast adding more salt and pepper to taste. Set aside.

  3. Toast your bread until golden brown.

  4. In the meantime, for the sauce, drain the almonds and place into blender. (If using a high speed blender add almonds to blender and continue to next step)

  5. Add the rest of the sauce ingredients into the blender and blend until the mixture is smooth.

  6. Taste for seasoning and pour into a container. Note: This will make more than enough sauce and will keep in the fridge for about 1 week.

  7. Spread avocado on top of your now golden brown toast. Drizzle almond sauce on top and enjoy!

Tip: Try some of these options for serving:

Everything bagel seasoning, crushed red pepper, garlic salt, or lemon pepper

*The almond sauce was made with slight variations from the “Make Ahead Vegan Cookbook by Ginny Kay McMeans”*

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