Soom Recipe Feature: Tahini Cashew Cheese Bruschetta on Challah

This recipe from the Soom x Challah for Hunger Recipe Competition comes to us from students at the University of Vermont, Sophie John, Sophia Weiss, Rachel Slimovitch, and Emily Wanzer. They created an entire meal for their tahini-infused submission, and we wanted to share this fun twist on bruschetta to start! Sophie said that “Our local and vegan challah and tahini dish was inspired by the Burlington, VT farmer’s market.” Try their recipe out for yourself!




Tahini Cashew Cheese:

  • ½ cup of raw cashews soaked
  • 2 tbsp of lemon juice
  • 3 tbsp of Soom tahini
  • 2 cloves of minced garlic
  • ½ tsp salt
  • ¼-½ cup of water

Tomato Basil Bruschetta:

  • 2 medium sized tomatoes
  • 1 shallot finely diced
  • 4 cloves of garlic minced
  • 1 tbsp of olive oil
  • ½ cup of basil ribboned
  • Salt and pepper to taste
  • Toasted slices of Challah
  1. Blend all of the tahini cashew cheese ingredients in a high speed blender until smooth and spreadable.
  2. Mix all tomato basil bruschetta ingredients in a medium sized bowl.
  3. Spread the tahini cashew cheese on the challah toast and finish with the tomato basil mixture.

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