Toast of the Month: Walnut Cheddar and Apple Slices
October 22, 2014

Walnut cheddar and apple toast // Choosing Raw

It is no great secret that I am a great fan of toast, and last month, I said that I’d be doing a “toast of the month” post as a new CR tradition. Last month, it was superfood toast with avocado, pomegranate and hempseeds. Today, it’s a more seasonal offering, a sweet and savory combination of tangy walnut “cheddar” cheese and crispy apple slices.

Walnut cheddar and apple toast // Choosing Raw

I spend a lot of time writing about cashew cheese and its various permutations, but the walnut cheddar on my site is probably my second favorite nut cheese. I love the salty, tangy, and umami-rich quality of it, and who knew that tomato paste and nutritional yeast are a match made in absolute heaven?

I used the walnut cheddar just as I originally wrote it up, and it’s every bit as good as I remember. Sometimes, when you cook a lot and create new recipes quickly, you tend to ignore your own tried-and-true favorites. I’m happy to have reacquainted myself with this combination.

Walnut Cheddar and Apple Toast

Author -

Ingredients

  • 1 small apple sliced (I used gala, but any sweet/tart variety will be great)
  • 2 slices sprouted grain toast or any bread/cracker you like
  • 1/4-1/3 cup walnut cheddar cheese

Instructions

  • Make the cheddar. It'll keep perfectly for about 5-6 days in the fridge, so don't fear having extra.
  • Spread 1/4-1/3 cup of the cheddar onto your toast. Top with apple slices and serve.

This is great for a savory sweet breakfast (so much more unusual than peanut butter and apple!), or for a tasty snack. And I promise that you’ll devour your leftover walnut cheddar very quickly, indeed.

http://www.thefullhelping.com/raw-vegan-walnut-cheddar-cheese/

Enjoy, friends, and I’ll be back on Friday with a fun new cookbook giveaway!

xo

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    12 Comments
  1. Oh my goodness this is amazing! One of the few non-veg indulgences I really miss is apple pie with a big hunk of cheddar cheese. It was a fall staple growing up and thanks to you, I can recreate it!!!!!! So excited. 🙂

  2. Apple + cheddar. yes please. Yum yum yum. I had to do a double take on the “cheddar cheese” part but then realized it is not store bought vegan slices but a GLORIOUS spread that you geniusly diy-ed. I did an apple dip/spread recipe today too .. tis the season! xo

  3. How did I miss that walnut cheddar recipe?! Sounds fabulous, especially with apple on toast.
    Lately I’ve been broadening my nut horizons from cashews, cashews, cashews in everything so this recipe is very timely indeed.

  4. Your walnut cheddar recipe sounds wonderful! In fact, it sounds much better than cashew cheese which might get a bit boring from time to time. And I love walnuts so much.

  5. This recipe looks delicious Gena! Your nut cheese recipes always looks so good but I am unfortunately allergic to most nuts including cashews and walnuts. I can have almonds. Do you think this recipe might work well using almonds or a seed like sunflower seeds or pumpkin seeds in place of the walnuts?

  6. Hooray for toast! I think it’s so funny that, when I was younger, I used to eat peanut butter toast every day for breakfast and people thought that was weird. Nowadays, gourmet toast seems to be quite popular. That being said, I’ve been loving all of your toast posts lately!

  7. whoa, walnut cheese sounds crazy good.

    when you mentioned the combination of nutritional yeast and tomato paste it immediately reminded me of annie’s brand tahini tomato dressing. it has nooch in it and it is the weirdest most awesome bottled dressing/sauce. i used to make a simple salad of avocado, tomato, and red onion, and toss it in that dressing and eat it on toasted wholegrain bread or an english muffin. so good.

    i like the idea of that wonderful noochy tomato umami paired with crisp apple. thanks for sharing!

  8. This is one of my all-time favorite recipes, Gena. I’m glad you highlighted it again!

    But it’s funny: my husband isn’t a fan, although he loves your cashew cheese (I’m guessing it’s the tomato paste? He’s not the biggest tomato fan.) When he first tried it, I described it as “super savory” (a compliment, in my mind) and now every time I use that word to describe a dish, he gives me an incredibly skeptical look.