ROASTED CORN + CHICKPEA CHEESY BEAN TOASTS

Meals / Breakfast

Stuff on toasts, in jacket sweet potatoes or even all over roasted veg!

Prep time: 2 hours
Cook time: 30 mins

Serves: 4

Ingredients

CASHEW CHEESE

  • 1 cup cashews
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder⁠
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper⁠
  • 1/4 tsp ground turmeric⁠
  • 1/4 tsp apple cider vinegar
  • 1/2 – 3/4 tsp salt to taste⁠
  • 1/3 tsp cracked black pepper⁠
  • 1/4 cup nutritional yeast
  • 1/2 cup almond milk


FILLING / TOPPING⁠

  • 2 fresh corn on the cobs or 3/4 cup tinned / frozen⁠
  • 1 tbsp EVOO
  • Pinch of salt ⁠
  • 1 tin chickpeas (rinsed + drained)⁠
  • 2 – 3 tbsp water to thin⁠
  • 4 slices toast of choice⁠
  • Optional pinch of chilli flakes to serve + black pepper⁠

Method

  1. Soak the cashews in boiling water for 2 hours. Drain. ⁠
  2. ⁠Preheat the oven to 200C / 180 fan. If using fresh corn, remove the husks + corn kernels using a sharp knife. ⁠
  3. ⁠Add to a baking tray lined with greaseproof paper. If using tinned, rinse and drain. If using frozen, place in a mug with boiling water and allow to stand for 5 mins. Rinse + drain. Toss with 1 tbsp of olive oil + pinch of salt. ⁠
  4. ⁠Roast the corn for 20 mins until slightly charred, turning once. ⁠
  5. ⁠Add soaked chickpeas plus all the cashew cheese ingredients to a high speed blender @vitamixuk and blitz until super smooth. About 2 mins. ⁠
  6. ⁠Add cashew cheese to pan with the chickpeas and corn. Heat on a med / low heat until warm, thinning with 2 – 3 tbsp of water or to your liking.
  7. Serve over toasts or in a jacket sweet potato and top with black pepper and optional chilli flakes.

Thanks to Jo from @modernfoodstories for this recipe. Check out her Instagram for more recipe inspo!

ROASTED CORN + CHICKPEA CHEESY BEAN TOASTS