WHAT YOU NEED
- 2 scallions, roughly chopped
- 6oz savory scallion plant milk cream cheese
- 2 Tbsp plant based cream
- ½ Tbsp olive oil
- salt and pepper
- 2 thick slices of sourdough
- Chili oil, for topping
- Flaky salt, for topping
WHAT YOU DO
- Lightly toast the sourdough slices. While the bread toasts, heat a small amount of high-heat cooking oil in a pan and char the scallions until deeply golden and fragrant. Remove from the pan and set aside.
- In a food processor, blender, or with a hand mixer, whip the cream cheese, plant-based cream, and olive oil until smooth and slightly fluffy. Season with salt and pepper to taste. Transfer the mixture to a piping bag or ziplock bag. (If prepping ahead, refrigerate until ready to use.)
- Slice each piece of toast in half, creating four half-slices. Cut the tip off your bag and pipe the whipped cream cheese onto the toast in a zigzag pattern. Top with charred scallions, a drizzle of chili oil, and a sprinkle of flaky salt. Serve immediately and enjoy!
Serves 4
