Prep: 15 minutes Cook: 5 minutes
Leave off the tomato for the "vegetable haters" and this could also become one of their favorites.
- 1 cup cashew milk (recipe in Miscellaneous)
- 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 turmeric
- pinch of paprika
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 vine-ripened tomato
- 1/2 avocado
- 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.