Summer Bruschetta Toast with Cashew Green Pesto (vegan)

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Summer Bruschetta Toast with Cashew Green Pesto made with all gluten-free and dairy-free ingredients for an easy and healthy homemade crunchy toast!

Yield: 4 slices toast 1x



Cashew Green Pesto


  • 1/3 cup chopped tomatoes and onions
  • 4 slices bread of choice (I have used sour dough and also gluten-free..both great!)
  • Non-dairy cheese of choice (or use feta or goat too!)
  • Red pepper flakes for garnish


  1. In a food processor, combine all pesto ingredients until well combined. If toot thick, add more oil and if too thin, add more nuts!
  2. Toast the bread to your liking then spread pesto on top and add the chopped tomatoes, non-dairy cheese and red pepper flakes!


Leftover pesto will stay good in the fridge for up to a week or freezer for a month

  • Author: Rachel