I’m having a hard time looking at this recipe and not talking about the weather. I realize… weather not a crowd-pleasing topic, but I just can’t get over the gorgeous-ness that is happening outside of my window. (If you’re a fellow midwestern transplant, you understand my excitement). I also can’t get over these bright little tartines.
Oh, and this sauce. It’s along the same lines as some of the cashew-based sauces I’ve made, but it’s also somehow entirely different. The almonds and almond milk create a light, creamy homemade mayo-ish texture. The mustard gives it tang (don’t be shy with the mustard). I added turmeric, initially just for color, but I think it’s the secret ingredient that really makes this special.
This is entirely vegan except for the eggs that I put on my toasts… obviously, those are optional.
Pile on the spring toppings and invite some friends over for brunch!
A note about the blanched almonds – I was lucky enough to find already-peeled ones at Central Market here in Austin. If you can’t find them, get regular raw almonds and follow the notes below. It’s a little tedious and I definitely recommend delegating that task to your significant other.
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