Add the soaked cashews and water to a small blender and blend together until a smooth paste is formed. Next, add in the nutritional yeast, olive oil, pumpkin seeds, lemon juice, and garlic. Blend to combine. As the last step, add in the fresh basil and blend to combine, scraping down the sides as needed.
Making the Toasts
Preheat your oven to 400F.
Slice your bread into 6 ½ inch thick slices and top each slice with about 2 Tbsp of the pesto. Cut your tomato slices into ¼ inch thick slices and stack on top of the toasts so that they are layered.
Drizzle 1 tbsp of olive oil, 1 tsp garlic powder, and salt and pepper to taste on top of the tomato toasts before baking. Add to the oven and bake for 20-25 minutes until the toast is beginning to brown and the tomatoes are beginning to caramelize.
Remove from oven, top with fresh basil, and enjoy!
- I do not recommend storing as leftovers as the toast can get soggy, however, you can cut the recipe in half if you want to make less
Serving: 1toast | Calories: 254kcal | Carbohydrates: 22g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 122mg | Potassium: 293mg | Fiber: 3g | Sugar: 5g | Vitamin A: 646IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 2mg