Learn how to make this delicious twist on the classic avocado toast! This Avocado Toast with Sundried Tomatoes features a delicious and creamy sundried tomato yogurt spread that is perfect on toast or sandwiches. This takes ordinary avocado toast up a serious notch! Vegan, nut-free and oil-free and all made with just 8 ingredients!
This is not your typical classic avocado toast. Serve this next time for your guests and they will be impressed by how fancy and beautiful, yet healthy and delicious, it is. This is seriously the yummiest flavor explosion of avocado toast! We were recently on vacation and had some seriously delicious avocado toast at the resort. I knew one bite in that I had to make my own version. It’s absolutely perfect for breakfast or brunch.
Theirs was served on a really thick toasted bread with the most creamy spread with tomatoes mixed in. Then it was topped with sliced avocado and microgreens on top. So comforting, filling and healthy!
I’m pretty sure their spread was butter-based, as it tasted strongly of butter, but the tomato flavor really stood out. So, I went a different route, but took inspiration, and created a creamy sundried tomato yogurt spread for my version. The spread turned out so amazing that I can see using it as a spread on many sandwiches! A fabulous oil-free sandwich spread. Seriously, if you think this is just another avocado toast, you are wrong and really need to make this!
INGREDIENTS NEEDED
For the creamy spread: (+salt) Full amounts on recipe card below.
- Creamy plant-based milk. I used canned lite coconut milk. You don’t want a watery milk here, so don’t use almond or rice, etc.
- Non-dairy yogurt: Helps give it a creamy texture and tang. I used the Kite Hill almond plain, unsweetened yogurt. That is my favorite yogurt now. It is SO creamy and thick. I buy it from Sprouts.
- Lemon juice: Adds a wonderful tang and flavor.
- Sunflower seeds: This adds to the creaminess and keeps it nut-free for you all who can’t have nuts. Don’t worry, you don’t taste sunflower seeds because such a small amount is used. But you could sub with cashews or almond butter and I’m sure that would be delicious, too.
- Sundried tomatoes: Mixing in finely chopped sundried tomatoes makes this one magically, delicious toast spread!
- Cayenne pepper (optional for a mild kick, but so good!)
Remaining ingredients:
- Avocado: (1 used 2 which made enough for 4 slices of toast)
- Bread of choice: I used Dave’s Killer bread. Use any you like. Even my Homemade Spelt Bread would be fabulous. I just didn’t have time to make homemade this week.
- Microgreens: I used arugula microgreens from Sprouts. They always have the most beautiful microgreens selections, so definitely go there if you have a Sprouts close by.
HOW TO MAKE YUMMY AVOCADO TOAST
Step 1: I always go with good quality organic avocados. I find they always look better in my experience. Make sure to slice them just when they are ripe. Not hard, but not mushy. When you can slightly squeeze the outside, they are usually perfect on the inside and ready to eat. The day they are the perfect and ready to go, make the sundried tomato yogurt spread.
Step 2: Soak the sundried tomatoes and sunflower seeds in a bowl of boiling water for a few hours, overnight is even better if you have the time or don’t have a Vitamix.
Step 3: Drain the seeds and sundried tomatoes. Add them to a high-powered blender or food processor. Add the remaining ingredients and blend until smooth or desired textured is reached. You will need to scrape the sides a few times and repeat until smooth. Taste and add any more lemon or salt, if desired. It should be nice and tangy and flavorful.
If you do not have a Vitamix or Blendtec, I suggest a food processor instead. Nuts and sundried tomatoes are really hard to break down in a standard blender and find that a good processor works better.
Step 4: Spread the sundried tomato yogurt spread on toast and top with sliced avocado, salt and pepper and then the microgreens.
Devour!
MORE VEGAN BREAKFAST RECIPES
- Vegan Breakfast Burritos (a reader fave!)
- Best Vegan Fluffy Pancakes
- Vegan Gluten Free Chocolate Waffles
- Cinnamon Roll Oatmeal
- Vegan Gluten Free Chai Waffles
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Avocado Toast with Sundried Tomatoes
Ingredients
SUNDRIED TOMATO YOGURT SPREAD
- 1/2 cup (40g) sundried tomatoes (from a bag, not in oil!)
- 2 tablespoons (18g) raw, sunflower seeds OR 1 heaped tablespoon sunbutter (you could also use cashew butter if desired and not nut-free)
- 1/2 cup (120g) canned lite coconut milk (or another really creamy milk here, lite milks like almond or rice will not fair well)
- 2 tablespoons (30g) plain, unsweetened dairy-free yogurt (I love Kite Hill almond yogurt from Sprouts)
- 1 tablespoon (15g) fresh lemon juice
- 1/4-1/2 teaspoon fine salt, to taste
- 1/4 teaspoon cayenne pepper (optional, but so good)
REMAINING INGREDIENTS
- 2 avocados, sliced
- 4 pieces bread of choice, toasted
- microgreens of choice (I used arugula microgreens I find at Sprouts)
- I use this food scale
Instructions
- To make the sundried tomato yogurt spread, soak the sundried tomatoes and sunflower seeds in a bowl of boiling water for a few hours, overnight is even better if you have the time or don't have a Vitamix.
- Drain the seeds and sundried tomatoes. Add them to a high-powered blender or food processor. Add the coconut milk, yogurt, lemon juice, salt and cayenne (if using) and blend until smooth or desired textured is reached. The mixture is going to get very thick and bit difficult to blend, so you will need to scrape the sides and bottom a few times and repeat until smooth. Taste and add any more lemon or salt, if desired. It should be tangy and flavorful.TIP: If you do not have a Vitamix or Blendtec, I suggest a food processor instead. Nuts and sundried tomatoes are really hard to break down in a standard blender and find that a good processor works better.
- Spread about a tablespoon of the sundried tomato yogurt spread on toast and top with sliced avocado, salt and pepper and then the microgreens.
- The spread makes a heaping cup, so you will have extra and can use it continuously for avocado toast or to spice up other sandwiches as a sandwich spread!
I’m glad I found your site, Brandi! We share similar cooking styles, and I learned a ton from your article on low fat/fat free baking. Just wanted to say hi, and I appreciate your content!
Thank you so much Danielle for saying hi! That means a lot!
This is good stuff! The spread is really good with your almond ricotta on toast and also mixed into pasta together.
I’m so glad you enjoyed it Laura, thank you!!