smoked cashew cheese toast with poached pear & fried thyme

smoked cashew cheese toast with poached pear & fried thyme_hot for food

There’s no room for bland toast on the hot for food blog! There is, however, room for this amazing smoked cashew cheese toast.

You know me, and although I love easy recipes, I also like exciting flavors and food you can feed your face with. This recipe for making your own spreadable cashew cheese might look ambitious, but after one bite you’ll realize it was all worth it! Plus fancy toasts are so trendy.

Try serving it at your next dinner party as part of an array of appies or make it part of your own indulgent weekend brunch spread!

Everyone will be impressed with this dish, especially the fact that you made that smoked cashew cheese from SCRATCH, baby! 

vegan smoked cashew cheese toast with poached pear & fried thyme hot for food

smoked cashew cheese toast with poached pear & fried thyme_hot for food
0 from 0 votes
Print Recipe

smoked cashew cheese toast with poached pear & fried thyme

Get fancy with this delightful appie or brunch dish. Who can say no to savory smoked cashew cheese on freshly toasted bread?

Course Appetizer
Keyword cashew toast, poached pear, smoked cashew, thyme, vegan appetizer
Prep Time 35 minutes
Cook Time 30 minutes
Refrigerate 1 day
Total Time 1 hour 5 minutes
Servings 14 small toasts
Author Lauren Toyota


smoked cashew cheese

  • 1 C raw whole cashews, soaked and refrigerated in water for 3 hours
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1/2 tsp miso paste
  • 1/2 tsp sea salt
  • 1/4 tsp smoked paprika
  • 1/8 tsp white pepper
  • Powder from 1 vegan source probiotic capsule (10 billion CFU)

poached pears

  • 3 bosc pears
  • 3 C water
  • 2/3 C raw sugar
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon
  • 2-3 thick slices of peeled ginger

fried thyme

  • 30 sprigs of thyme
  • 1 tsp olive oil, for frying


  • loaf of sourdough bread, thinly sliced (or your preference)


  1. Drain the soaking water from the cashews. Rinse and drain them in fresh water.

  2. In a high-powered blender, combine cashews, lemon juice, nutritional yeast, miso paste, sea salt, smoked paprika, white pepper, and probiotic powder. You’ll need to stop the blender frequently to move the mixture around with a spoon or spatula and scrape it off the sides to get it smooth.

  3. The cashew cheese mixture can be wrapped in a double layer of cheesecloth and placed in sealed container to achieve a round shape. Alternatively, scoop the mixture into a jar with a lid and let it set in the fridge for at least 24 hours (up to 36 hours for a stronger flavor).

  4. For the poached pears, bring water, lemon juice, sugar, cinnamon, and peeled ginger to a boil in a pot.

  5. Meanwhile, peel the pears, cut them in halves, and remove the core and seeds.

  6. Once the poaching liquid is boiling, place pears in the pot and let them simmer at a low boil for 20 minutes. To prevent pears from poking out of the liquid you can cut a circle of parchment paper the circumference of your pot, cut a small hole in the centre, and place it on top of the liquid in the pot.

  7. The pears are done when you can easily poke a fork in them and the pear halves slide off. Remove them from the liquid and allow to cool.
  8. Just before serving the toasts, heat a pan over medium heat with oil and thyme sprigs. Fry for 1 to 2 minutes until crispy, but still contain some color.

  9. Prepare your toast to your liking in the oven or toaster.
  10. Thinly slice the cooled poached pears.
  11. Spread smoked cashew cheese on pieces of toast, place 3 thin slices of pear on top, and garnish with fried thyme. Serve immediately.

you might also like

4 thoughts on “smoked cashew cheese toast with poached pear & fried thyme”

  1. I just discovered you! and am so excited to try out many of your recipes. I love your blog – not saturated with a bazillion pictures that I have to scroll before getting to the recipe … AND you include video tutorials (perfect for scaredy cats in the kitchen like me). I only hopped onto my laptop for one quick thing and an hour later I’m still binging on your blog. Yay (but not for my time ;-))

  2. Paisley Lukenbill

    Hey Lauren/John, what is the point of the probiotic capsule in the cheese spread? Is it a necessary ingredient?

    1. some people have commented that they left it out and it still tastes great. It’s simply one method of getting a "fermented" aged quality in a short amount of time.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.



EAT IT by hot for food is my new members-only blog with exclusive recipes, video tutorials, and live cook-alongs as well as BIG member giveaways. DON’T MISS OUT!

By entering your information below you’ll also receive an invite to the cookbook digital launch event in 2021. There’s also a chance that hot for food will have more pre-order gifts that you’ll be eligible to win by random draw. You’ll receive periodic emails about these offers.
[forminator_form id="15827"]