skish
IT

Whole wheat toast with cashew butter and raspberries

A silky plant-based spread with tart raspberries.

  • 5 min
  • 1 serving
  • Vegan
  • American cuisine
Open in the app
Whole wheat toast with cashew butter and raspberries

Per serving

Calories
369 kcal
Protein
15.2 g
Carbohydrates
52.3 g
Fat
12.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Whole wheat bread2 slices
  • Cashew butter15 g
  • Raspberries100 g
  • Maple syrup1 teaspoon
  • Soy milk200 ml

Contains: gluten, nuts, soy,

In season: June – September

Method

  1. Toast the wholemeal bread in a toaster or in a pan over medium heat for 2 minutes per side, until golden and crisp.
  2. Meanwhile, gently rinse the raspberries and dry them on kitchen paper.
  3. Spread the cashew butter over the warm toast, then lay the raspberries on top and crush them lightly with a fork.
  4. Finish with a drizzle of maple syrup and serve with the soya drink in a glass.

This recipe, sized for you

In skish every dish is scaled to your calories and goes straight onto your shopping list.

Download on the App StoreGet it on Google Play