Vegan Sourdough Discard Cashew Cream and Herb Tartine
A vibrant, protein-rich tartine built on toasted sourdough and topped with a silky cashew cream spiked with sourdough discard for tangy depth. Fresh dill, lemon, and caramelized garlic create layers of flavor in this sophisticated vegan open-faced sandwich—perfect for breakfast or a light lunch.
Steps
Before you start
- Soak cashews in hot water for 10 minutes before blending
- Have your sourdough discard at room temperature
- Zest the lemon before cutting it
- Preheat oven to 400°F (200°C) if toasting bread in the oven instead of a toaster
Blend the cashew cream
- In a blender or food processor, combine the drained soaked cashews, sourdough discard, nutritional yeast, lemon juice, lemon zest, and water.
- Blend on high for 60–90 seconds until completely smooth and creamy, stopping to scrape down the sides as needed.
- The texture should resemble soft whipped cream.
- Taste and season with sea salt and black pepper to your liking.
- Transfer to a small bowl and set aside.
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Ready when: Mixture is completely smooth with no grainy texture
Tip: If the cream is too thick, add water 1 tablespoon at a time. If it's too thin, blend in 1 more tablespoon of cashews.
Toast the sourdoughOven 400°F / 205°C
- Meanwhile, toast the sourdough slices in a toaster or on a baking sheet in a 400°F (200°C) oven for 3–4 minutes per side until golden brown and crispy throughout.
- If using the oven, watch closely after 3 minutes.
- The bread should be crunchy on the outside but not burnt.
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Ready when: Bread is deeply golden brown, crispy throughout, and sounds hollow when tapped
Tip: Thicker bread takes longer—check after 3 minutes. Don't let it char unless you prefer a darker crust.
Make caramelized garlic oil
- In a small 8-inch (20 cm) skillet, heat the olive oil over medium-low heat.
- Add the thinly sliced garlic and cook gently for 5–7 minutes, stirring occasionally, until the garlic is golden, fragrant, and just beginning to turn light brown at the edges.
- Watch carefully so it doesn't burn.
- The oil should be infused with garlic flavor and small golden pieces should be visible.
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Ready when: Garlic slices are pale golden and fragrant; edges are just beginning to brown
Tip: Slow cooking is key—fast heat will burn the garlic and make it bitter. If it starts to brown too quickly, lower the heat.
Assemble the tartines
- Place the warm toasted sourdough slices on a cutting board or serving plate.
- Using a knife or spatula, spread each slice generously with the cashew cream, leaving a small border around the edges.
- Top with the warm caramelized garlic slices and drizzle with any garlic-infused oil remaining in the pan.
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Tip: Spread the cream while the toast is still warm—it will slightly soften the bread and help flavors meld.
Finish and garnish
- Top each tartine with fresh dill fronds, a pinch of fleur de sel or sea salt, a crack of freshly ground black pepper, and a pinch of red pepper flakes if desired.
- Serve immediately while the bread is still warm and crispy.
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Tip: Add the dill and pepper just before serving so the dill stays bright green and aromatic, not wilted.
Good to know
Tips
- If your sourdough discard is very sour (smells strongly of alcohol or acetone), use less—start with 2 tablespoons and taste as you blend. You can always add more, but you cannot remove the tang.
- For a silkier cream, warm the water to 120°F (49°C) before blending—it helps cashews break down more completely.
- Caramelizing garlic slowly in oil creates deep umami; rushing the process with high heat will result in bitter, burnt-tasting garlic that ruins the dish.
- This tartine is best eaten with a knife and fork—the creamy topping and crispy bread create a luxurious contrast that slices off cleanly.
Make ahead
The cashew cream can be blended up to 2 days ahead and stored in an airtight container in the refrigerator. Bring it to room temperature and stir gently before using. Assemble tartines just before serving for the best texture contrast between crispy toast and creamy topping.
Storage & reheating
Serve immediately for optimal crispness. Leftover cashew cream keeps in an airtight container in the refrigerator for up to 4 days. Stir before using; thin with a little water if it has thickened. Do not store assembled tartines—the toast will soften.
Substitutions
- raw cashews, unsalted → raw sunflower seeds (⅔ cup / 85 g) or raw pine nuts (½ cup / 70 g). Both create a creamy base with slightly different flavor. Sunflower seeds are more budget-friendly; pine nuts add a richer, buttery note. Blend slightly longer to achieve the same smooth texture.
- active sourdough discard (unfed) → plain unsweetened vegan yogurt (¼ cup / 60 ml). Trades the sourdough tang for mild sourness. Reduces fermentation depth but maintains creaminess. Use a plant-based yogurt with live cultures for best flavor.
- fresh dill fronds → fresh chives (3 tablespoons, chopped), fresh parsley (¼ cup / 8 g), or a mix of both. Both offer milder herbaceousness than dill. Tarragon (1 tablespoon) adds anise notes if you prefer a different profile.
- sourdough bread → thick-cut whole-grain bread, rye, or spelt sourdough. Whole grains add nuttiness and hold toppings well. Toast slightly longer (4–5 minutes) as they're usually denser than white sourdough.
