Some of my favorite food bloggers (Rachel Mansfield and Lee Tilghman to name a few) have recently been posting pictures of toast with all the usual condiments (nut butter, fruit, seeds, etc.). The kicker? They frequently spread on a layer of vegan yogurt and top it all with granola. It’s a gamechanger! Because I have issues digesting peanut butter, I have been primarily eating sunflower seed butter for the past year. Since I eat soooooooo much during training season, though, I have been getting a little tired of it. And a $5 off cashew butter deal at the Fresh Market became that much more enticing. A lot of people don’t know about all the different types of nut and seed butters out there. You have peanut butter, almond butter, cashew butter, walnut butter, coconut butter, sunflower seed butter, pistachio butter, soy butter, pecan butter, hazelnut butter, pumpkin seed butter, and more…not to mention all the variations (simply adding cocoa powder or cinnamon can transform the spread). This recipe uses a combination of cashew butter and Lavva yogurt. The yogurt adds a distinct creaminess and tang to the toast, a flavor that I haven’t tasted since eating Old Chinese Yogurt in Shanghai last summer. You can use any kind of vegan yogurt (another favorite of mine is SoDelicious’ coconut-based yogurt). If you’re vegetarian, of course, you can use regular dairy-based yogurt. Enjoy! Cashew Butter Banana Yogurt Toast (makes one healthy serving) Ingredients:
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