Leave off the tomato for the “vegetable haters” and this could also become one of their favorites, or switch out the avocado for steamed spinach to make this a lower fat meal. Preparation Time: 15 minutes | Cooking Time: 5 minutes
Ingredients, Servings: 2-4
1 cup cashew milk (recipe in Miscellaneous section)
2 tbsp lemon juice
1 tsp nutritional yeast powder
1/2 tsp onion powder
1/8 tsp garlic powder
1/8 tsp salt
1/16 tsp tumeric
1 tbsp cornstarch mixed with 2 tbsp water
1 vine ripened tomato
4 fat-free English muffin halves
Place the cashew milk in a saucepan. Add all the remaining ingredients and mix well with a whisk. Slowly bring to a boil, stirring constantly, until thickened and smooth. Set aside. (If you need to reheat this just before serving, do it slowly while stirring with a whisk.)
Slice the tomato into 4 medium-thick slices. Peel and slice the avocado. Toast the muffin halves. Place the tomato and the avocado on the English muffin halves. Ladle about 1/4 cup of the sauce over each muffin half and serve.
Hints: The sauce may be made 1 day ahead of time and slowly reheated. This saves time on a busy morning. The sauce is also great with asparagus, other vegetables or potatoes.