This vegan avocado toast is going to change the way you avocado toast. I’ve had many many avocado toasts in my life and have spent probably way too much of my time overthinking what exactly makes for the perfect avocado toast.
Today I’m sharing my favorite way to eat avocado toast. It’s loaded. It’s epic. The layers and flavors and texture of this recipe are next level. I’m sharing tons of tips and tricks, and fun ways to customize it to your own tastebuds and switch it up.
I know avocado toast became foodie sensation 10+ years ago but its lasting power has me always coming back for more.
What is Avocado Toast?
You must have heard of it by now, no? It’s been around for quite some time and became the internet obsession we just can’t shake.
In a nutshell it’s an open face piece of toast with avocado on top. Everyone makes their avocado toast differently, has their own flair, their own toppings.
There are a few different claims to the creator of “avocado toast,” some note Bill Granger to be the first to put avocado toast on a cafe menu in 1993 and the dish has been known in Australia as early as 1929.
Lauren Oyler is a journalist and editor who credited Cafe Gitane with bringing the dish to the United States. Chef Chloe Osborne at Cafe Gitane first tried the dish in Australia, brought it to her US menu, and birthed the avocado toast movement we all know and love today!
What Kind of Bread Should I Use?
Whatever kind you like! I love a toasted piece of sourdough. It adds such a delicious tang to the base of the avocado toast.
In my opinion, the bread is more than just the base. Could you use plain ol’ white bread or wheat bread? Sure! But if you’re going all out making this epic vegan avocado toast, think about the base as well.
The base of the avocado toast can really add to the flavor and texture. My favorite to use is sourdough. Try a super seedy bread, a buckwheat slice, pumpernickel or toasted challah would be delicious!
What You’ll Need Harissa Almond Pesto
Raw almonds. I go for almonds in this pesto recipe because it adds such a delicious heartiness! Plus, almonds tend to be so much more affordable than pine nuts which are typically used for pesto. We always have almonds on hand making them perfect to throw in our pesto!
Sun-dried tomatoes. I love the flavor the sun-dried tomatoes adds to this pesto. I always go for the sun-dried tomatoes in oil because I think they make for a better texture in this pesto recipe.
Extra virgin olive oil. You can either use the extra virgin olive oil in your pantry or use the oil in the sun-dried tomato jar. I love using the oil in the jar because not only is it infused with all that tomato-y flavor, but it usually goes to waste. This is a really delicious way to use it up!
Harissa. I love such a love for harissa! Harissa is a Tunisian hot chili pepper paste with a fiery, spicy flavor!
Basil. Lots of it! I usually eyeball this but about 10 large leaves is great! Add more if you prefer! The basil adds such a delicious freshness to this pesto!
Salt. To bring out all that flavor!
What You’ll Need to Make Vegan Avocado Toast
Bread. I always use sourdough but you can sub in your favorite bread! Try a super seedy bread, a buckwheat slice, pumpernickel or toasted challah would be delicious!
Pine Nuts. My favorite! This adds a really fun toasting, nutty topping. But, you can sub in another nut or seed if you prefer. I really recommend toasting them to give that extra nutty flavor!
Avocado. Because it’s avocado toast! Can it be avocado toast without avocado? I think not!
Basil. I’m all about showering my avocado toast with fresh herbs. For this recipe we’re going to do a mix of three. Grab some fresh basil leaves.
Cilantro. Cilantro is one most of my most favorite herbs. It adds so much flavor to anything! I’m one of those people that looove cilantro but it’s definitely not necessary to this recipe so if you’re someone who isn’t a fan, leave it out, no biggie!
Mint. I’m kinda loving mint on this because it adds a fresh coolness to each bite. The harissa can add a little kick to this recipe so the mint is fun to balance it out.
Flakey Salt. Love topping (basically everything) with flakey salt!
How to Make Harissa Almond Pesto
Add to the food processor. Combine the almonds, sun-dried tomatoes, harissa, oil, basil, and salt in a food processor and process for 30 seconds, taking breaks to scrape down the sides as needed.
Gauge texture. If you want it to be a more liquid-y pesto, add 1 – 2 tablespoons extra water or oil until you get to desired consistency. I like it pretty hearty and chunky, so I left it as is.
How to Make The Best Avocado Toast
Toast your sourdough or favorite bread.
While the bread is toasting, add the pine nuts to a pen over medium-low heat. Toast, stirring constantly for about 5 minutes until the pine nuts are golden brown and fragrant. Remove from the heat and transfer to a small bowl because they’ll continue to toast and brown in the pan.
Spread about ¼ cup of the almond pesto across the toast.
Top each slice with ½ an avocado either sliced or cubed.
Sprinkle each toast with toasted pine nuts, basil, cilantro leaves, mint leaves, and flakey salt.
Tips for the Best Vegan Avocado Toast
Texture. There is nothing more disappointing when you order avocado toast and they bring out a spongey piece of bread with a thin layer of avocado spread across it. Think about the texture of the avocado. Slice it, cube it, smash it. The texture of the avocado, in my opinion, can make or bread an avocado toast.
Be generous. Don’t you dare skimp on the avocado! I use half an avocado on each slice of bread. Load it up, pile it high, and use a generous amount of avocado, please!
Layers. My favorite kind of avocado toasts have layers upon layers. I’m talking a hearty, toasty bread layer. I’m talking about a thick, nutty pesto layer. Then there’s the chunky, generous avocado layer. The nutty layer. The herby layer. Keep layering and layering!
Drizzles. Another way to really put avocado toast over the top is drizzling it with your favorite sauces! I love using a balsamic reduction because it adds such a tangy sweetness to compliment the creamy avocados. Add some drizzles of your favorite sauces and dips!
Sprinkles. I love topping my avocado toast off with nuts and seeds. Not only does it make the final dish super pretty but it allows for more texture and flavor with each bite.
Flavor! I’ll never turn down a slice of toast with some smashed avocado on it, but keep going! Don’t just stop at avocado, build up the flavor profile to really show the glory of avocado toast!
More Topper Ideas
Nuts and Seeds. Pine nuts. Slivered almonds. Sunflower seeds. Hemp hearts. Pumpkin Seeds. Walnuts. Pistachios. Hazelnuts. Guys, there are so many nuts and seeds! They add so much texture and flavor to the avocado toast. Toast them up, always!
Roasted Veggies. This is great if you have leftover roasted veggies from dinner last night. Heat up some roasted veggies and pop them on top of your avocado toast!
Cheese. My favorite kind of cheese to put on top of avocado toast is something crumbly like feta or cotija. You could also add nutritional yeast or melt your favorite cheese right onto your toast before you smash the avocado on top!
Picked Red Onions. Ahh yes please!! I have this tutorial for How to Make: Pickled Red Onions. Not only are they a gorgeous purple-pink color and add such a pop of color to the avocado toast, but they add a great flavor!
Bacon and Eggs. Love the classic combo of avocado, bacon and eggs! Smash the avocado onto the toast and them top it with some cooked bacon and a fried or poached egg!
Crunchy Chickpeas. You can buy store-bought crunchy chickpeas or I have this recipe for Crunchy Air Fryer Chickpeas. They add a fun texture to the top!
Harissa Almond Pesto
- 1 cup raw almonds
- 1/3 cup sun-dried tomatoes in oil
- 2 tablespoon extra virgin olive oil or oil from the sun-dried tomato jar
- 1 tablespoon harissa
- 10 leaves of basil
- 1/2 teaspoon salt
- 2 slices sourdough bread
- 1/4 cup pine nuts
- 1 avocado, cut in slices or cubes
- 1/4 cup basil leaves
- 2 tablespoons cilantro leaves
- 2 tablespoons mint leaves
- 2 tablespoons extra virgin olive oil
- flakey salt for sprinkling
- Combine the almonds, sun-dried tomatoes, harissa, oil, basil, and salt in a food processor and process for 30 seconds, taking breaks to scrape down the sides as needed.
- If you want it to be a more liquid-y pesto, add 1 – 2 tablespoons extra water or oil until you get to desired consistency. I like it pretty heart and chunky, so I left it as is.
- Continue to process the pesto until chunky and combined.
- Toast your sourdough or favorite bread.
- While the bread is toasting, add the pine nuts to a pen over medium-low heat. Toast, stirring constantly for about 5 minutes until the pine nuts are golden brown and fragrant. Remove from the heat and transfer to a small bowl because they’ll continue to toast and brown in the pan.
- Spread about ¼ cup of the almond pesto across the toast.
- Top each slice with ½ an avocado either sliced or cubed.
- Sprinkle each toast with toasted pine nuts, basil, cilantro leaves, mint leaves, a drizzle of olive oil, and flakey salt.
- Serving Size: 1 slice
- Calories: 876
- Sugar: 6g
- Sodium: 938mg
- Fat: 73.5g
- Saturated Fat: 9.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 47.1g
- Fiber: 15.7g
- Protein: 20g
- Cholesterol: 3mg