Vegan Australian Avocado Smashed Bowl: A Scrumptious Mouthfeel Extravaganza
Discover a delectable vegan Australian avocado smashed bowl that combines the creaminess of cashew cream and the richness of mashed avocado with vibrant cherry tomatoes, crunchy almonds, and zesty parsley for an unforgettable brunch experience.
Allergens
Tree nuts (cashews and almonds)
Ingredients
- 4 ripe Hass avocados
- 1 cup raw cashews, soaked overnight
- 1/2 cup almonds, roughly chopped
- 1 lemon, juiced
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Step 1: In a food processor or high speed blender, blend the soaked cashews with lemon juice until smooth and creamy. Set aside. Step 2: Cut the avocados in half, remove the pit, and gently scoop out the flesh into a bowl. Use a fork to roughly mash the avocado. Add salt and pepper to taste. Step 3: Assemble your bowls by spooning the mashed avocado onto the base, followed by a generous dollop of cashew cream. Step 4: Top with cherry tomatoes, sliced red onion, chopped parsley, and roughly chopped almonds. Serve immediately and enjoy!
Chef’s Insight
Use freshly squeezed lemon juice for a brighter flavor.
Notes
For optimal flavor and texture, use ripe Hass avocados.