Gourmet Toast 4 Ways

This gourmet toast 4 ways is a sensory overload of sweet, salty and savoury. And is an easy melange os toast to whip together for brunch with friends. Try a slice of each and pick your fave.
Prep Time: 20 minutes
Total Time: 20 minutes
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Jan 30, 2017 (Last updated Dec 6, 2023) by Hannah Sunderani

Gourmet Toast 4 Ways

I could eat this Gourmet Toast 4 Ways for dayssss. Silly enough, I made this toast with the plan on choosing one of the four toasts, and ended up eating them all! I’m only just coming out of my food coma now. But, I suppose that’s the best part of this recipe; that each option is as good as the next, and gives you serious FOMO that one of the tasty toasts will escape your prying eyes if you don’t swipe it quick! (Good thing there’s no utensils involved for eating this dish!)

This gourmet toast 4 ways is a sensory overload of sweet, salty and savoury. And is an easy creation to whip together for weekend brunch with friends. What I love about these gourmet toasts topping is that they have a little something for everyone; whether you’re  sweet or savoury. And if you cut each slice in half you can easily taste them all! Or, ya know, eat all four slices to yourself and discard the evidence before hubby comes home! #portioncontrolproblems.

And although this Gourmet Toast 4 Ways all look very different there is one thing they have in common: a thick layer of cashew cream cheese. Each toast starts with this base, and is then topped with various veg, fruits and herbs to give it’s own flare. Working our way clockwise you’ve got:

  1. Cashew Cream Cheese with zucchini ribbons and parsley

  2. Cashew Cream Cheese with cherry tomatoes and parsley

  3. Cashew Cream Cheese with sliced avocado and dill

  4. Cashew Cream Cheese with persimmon and dill

The slices are then sprinkled with salt flakes, pepper, chia, hemp hearts, and buckwheat. The outcome is gourmet toast four ways that’s sure to crown you toast-ess with the mostest. #toastgoals  #totallydeservethistitle

For me my favourite was #4, with the persimmon and dill. Which was a  total surprise because I’m an advocate for tomato and avocado. But this toast was a sweet and salty surprise that had me completely rethinking my how I breakfast. And of course you can switch up the toppings to suit your taste preferences, or what’s in season. The options are limitless! I’m just picturing it now; cashew cream cheese with maple drizzled figs, coconut bacon and chile! Yah, I’m filing this one away for fig season! Just as a tip, the one thing I’ve learned for creating killer gourmet toast is to not be afraid of mixing opposite flavours. This is why I love the persimmon toast so much, the sweet persimmon paired with sea salt flakes is a revelation! Opposites certainly attract when it comes to gourmet toast. And be sure to grab those fresh herbs – a little goes a long way.

So take a grab of this Gourmet Toast 4 Ways. And tell me which one is your fav? Betcha can’t pick just one.

Gourmet Toast 4 Ways

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This gourmet toast 4 ways is a sensory overload of sweet, salty and savoury. And is an easy melange os toast to whip together for brunch with friends. Try a slice of each and pick your fave.
Prep Time 20 minutes
Total Time 20 minutes
Serves 4 people


  • 1 cup raw cashews soaked overnight, strained
  • 2 tbsp nutritional yeast
  • 1/4 tsp sea salt
  • 1 tsp apple cider vinegar
  • 1 tsp olive oil
  • 1/2 lemon juiced
  • 4 slices whole-wheat-bread toasted
  • 1 persimmon
  • 1 avocado
  • 1/4 cup cherry tomatoes halved
  • 1/2 zucchini thinly sliced into ribbons
  • 2 tbsp dill chopped
  • 2 tbsp parsley chopped


  • Begin by making your cashew cream cheese: in a blender or food processor add soaked cashews, nutritional yeast, sea salt, apple cider vinegar, olive oil, and lemon juice. Blend until smooth. Add splashed of water if needed for blending.
  • Toast sliced bread and top each with a thick layer of cashew cream cheese. Then top one toast with sliced persimmon and dill, another with sliced avocado and dill, another with cherry tomatoes and parsley, and the final slice with zucchini ribbons and parsley.


Note: Cashew cream cheese will keep in fridge for up to 1 week. 
Soaking cashews in water yields a smoother and creamier consistency. Although not necessary. You can still make this recipe without soaking. I recommend to soak cashews overnight, or speed the process by soaking in boiling water for 1 hr. 
Nutritional information is a rough estimate. 



Calories: 358kcal | Carbohydrates: 30g | Protein: 13g | Fat: 23g | Saturated Fat: 4g | Sodium: 269mg | Potassium: 715mg | Fiber: 8g | Sugar: 5g | Vitamin A: 352IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 4mg

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