Pan con palta is a Peruvian style of avocado toast-naturally a plant based recipe, our twist comes with salsa criolla, an essential Peruvian accompaniment and a vegan aji amarillo cashew cream. Top with heirloom tomatoes and you have a perfect lunch. We serve this at Chavela with vegan ceviche or a kale salad! You can use almost any bread, but we use a stone ground rye and whole wheat bread from Roan Mills. Tossing the bread on a grill is a great way to get extra flavor into the dish.
For the avocado topping:
1 large avocado, pitted and mashed
salt and pepper to taste
Mix well and set aside until ready to use.
For the aji amarillo cashew cream:
1 cup cashews, soaked in filtered water for 2 hours and then rinsed-discard the soak water!)
1/2 red bell pepper, stemmed, seeded and chopped roughly
2 Tablespoons nutritional yeast
1 Tablespoon agave (optional, but yummy)
1/2 Tablespoon sea salt
1/4 cup water
1 Tablespoon olive oil
2 Tablespoons aji amarillo paste (optional-if not available use another mild hot sauce to taste)
1/2 Tablespoon apple cider vinegar
Blend until smooth in a blender. If you need to add a little extra water to help the blender puree everything completely, that’s fine, just do it a little at a time.
Hint: Put the bell pepper and other liquids into the blender first before the cashews so it will have an easier time blending!
For the salsa criolla:
1/4 red onion, sliced into a thin julienne
1 jalapeno, seeded and sliced thin
4-5 sprigs of cilantro, chopped
1 small tomato, seeded and diced
juice of 1/2 lime
Toss everything together right before serving.
4 thick slices of whole grain bread or sprouted bread
1 large heirloom tomato, cut into slices
organic olive oil (to drizzle on top)
sea salt to taste (we used Andean pink salt )
Brush the bread with olive oil on both sides. Grill or toast as desired. Garnish with sea salt.
Spread the avocado mixture onto the bread, top with heirloom tomato slices and salsa criolla, drizzle with aji amarillo sauce. Season with more sea salt as desired.