Tomato, Basil and Cashew Cheese Bruschetta

Nothing beats classic bruschetta using in-season ripened tomatoes straight off the vine, tossed in grassy avocado oil and chopped fresh basil. We use plant-based cashew cheese to give this classic dish an extra boost of flavour… serve as an antipasti at your next dinner party or enjoy as an indulgent snack.

Serves 4


  • 8 slices sourdough bread
  • 300g tomatoes on the vine, diced
  • 50ml Mokhado Avocado Oil
  • Cashew cheese (or your favourite vegan cheese)
  • 1 small bunch of fresh basil, chopped
  • 1 garlic clove, peeled
  • A pinch of salt and pepper
  1. Rub the slices of sourdough with the clove of garlic, drizzle with a little avocado oil and grill until toasted.
  2. Add the tomatoes, remaining avocado oil and basil to a bowl and mix.
  3. Spread the sourdough with a good amount of cashew cheese.
  4. Top with the tomatoes and a drizzle of avocado oil and serve.
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