A new take on traditional avocado toast – these Vegan Cream Cheese Avocado Flatbreads are layered with cream cheese, sun-dried tomatoes, avocado slices and arugula.
It is officially 2018!
We can finally say so long to 2017 and all of its shenanigans. Phew – what a relief.
BUT there is one thing I will never say goodbye to…no matter what year it is.
I know, some people might say that avocado toast is “So 5 years ago”.
But at my house, avocado toast never goes out of style.
However, seeing as it is a new year, I thought we could switch it up a little and create a new take on a classic.
And that is how these Vegan Cream Cheese Avocado Flatbreads were born.
First things first. Let’s talk about the bread.
Rather than traditional bread slices we are using naan flatbreads.
Naan bread is soft, spongy and the perfect base to hold all kinds of toppings.
I love using it for quick pizzas or garlic bread.
Next we’ll spread some tasty vegan cream cheese over the whole thing. If you’re familiar with my recipes then you know vegan cream cheese is one of the only cheeses I feel like vegan’s have perfected. Which is why I use it on the regular.
Before putting the flatbreads in the oven we will add some avocado slices and sun-dried tomatoes.
Once everything is warmed through, take them out of the oven and top them off with a handful of arugula, salt & pepper and red pepper flakes if you like some spice.
Now, if you’re like me, the thought of warm avocado may turn you off a bit.
But don’t let it!
The combination of the bread, cream cheese and avocado with the crisp fresh arugula is perfection.
These flatbreads make the perfect snack or appetizer.
Or cook up a couple for yourself and call it dinner.
This also makes the perfect at home brunch meal.
Basically, eat it all day everyday. It works any time.
Vegan Cream Cheese Avocado Flatbreads
A new take on traditional avocado toast – theses Vegan Cream Cheese Avocado Flatbreads are layered with cream cheese, sun-dried tomatoes, avocado slices and arugula.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
- 4 naan flatbreads
- 4 oz vegan cream cheese
- 2 avocados pitted, peeled and sliced
- 4 oz sun-dried tomatoes packed in oil drained
- 1 cup arugula
- salt & pepper to taste
- red pepper flakes optional
Preheat oven to 500 degrees.
Place flatbreads on baking sheet.* Spread 2 tbsp of cream cheese on each flatbread.
Top each flatbread with 1/2 an avocado and 2 tbsp sun-dried tomatoes.
Bake until everything is warmed through (approx. 3-5 minutes).
Remove flatbreads from the oven. Top each flatbread with equal amounts of arugula, salt & pepper and red pepper flakes.
* If you like a crispier crust bake flatbreads for 3 minutes before adding the toppings. Remove from the oven and follow the instructions as listed.
Find complete recipe here