Vegan Nordic Breakfast Delight: A Symphony of Textures & Flavors
Discover the perfect Vegan Nordic Breakfast Delight recipe, packed with flavors and textures that will transport you to Scandinavia. This easy-to-prepare dish features vegan rye bread, cashew cheese, pickled vegetables, fresh berries, and avocado, creating a cinematic sensory experience for breakfast lovers.
Allergens
Nuts (cashews), gluten (rye bread)
Ingredients
- 6 slices of vegan rye bread
- 1 cup raw cashews, soaked overnight
- 2 cups mixed berries (strawberries, blueberries, and raspberries)
- 1 cucumber, thinly sliced
- 1 red onion, thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp dill, chopped
- Salt and pepper, to taste
- 1 avocado, sliced
- 1 tbsp olive oil
- Fresh lemon juice
Instructions
- Prepare the pickled vegetables: In a small saucepan, combine apple cider vinegar, sugar, mustard seeds, fennel seeds, salt, and pepper. Bring to a boil, then remove from heat and let cool. Add thinly sliced cucumber and red onion, stir well, and let sit for at least 30 minutes to pickle.
- Prepare the cashew cheese: Drain soaked cashews and blend in a food processor with a splash of water until smooth and creamy. Season with salt and pepper to taste.
- Toast the rye bread slices lightly and spread a generous layer of cashew cheese on each slice.
- Top each piece of toast with a mix of fresh berries, pickled vegetables, avocado slices, and a sprinkle of dill. Drizzle with olive oil and a squeeze of lemon juice.
- Serve immediately and enjoy this cinematic, sensory feast.
Chef’s Insight
This Vegan Nordic Breakfast Delight showcases the versatility of plant-based ingredients and brings together flavors and textures from Scandinavian cuisine.
Notes
Feel free to use gluten-free bread if necessary or preferred.