Vegan Avocado Cream with Crackling Seeds
2 – 4
2 – 4
extra virgin olive oil
apple cider vinegar
Pink Himalayan or sea salt
mixed pumpkin, sunflower, sesame and pine nuts
chilli, tomato and garlic flakes
(I’m using one from Marks and Spencers or just use chilli flakes)
cracked black pepper
Preheat the oven to 180C (fan assisted.)
Place the pine nuts and seeds on a baking tray and roast for 6 – 8 minutes until golden. Remove from the oven and allow to cool.
Meanwhile, place all the Avocado Cream ingredients in a blender and blitz until smooth.
Transfer the avocado cream to a bowl. Top with toasted seeds, chilli flakes and cracked black pepper.