Lucky me – I have extra vegan mozzarella from Miyoko’s and some in-season strawberries that I need to use before they go bad. I wanted something a little different from usual breakfast, which is a bowl of oats or nothing at all.
The pairing of sweet, ripe strawberries with a slightly nutty and savory vegan mozzarella cheese sets a vibrant, warm tone for the rest of my day. It’s the perfect balance.
It’s stupid easy to make and it really doesn’t take much effort. With the vegan mozzarella cheese, you can have it cold, but I decided it would be nice to have it warmed. So I popped the mozzarella cheese and bread into a toaster oven. When done, I just added some sliced strawberries. Really isn’t much to it.
If you prefer to make your own vegan cheese, check out my spreadable, white vegan cheese recipe.
- Sliced strawberries
- Vegan mozzarella cheese
- 2 pieces of toast
- Honey (optional)
- Take two slices of bread and add vegan mozzarella to each.
- Put the two slices of bread into a toaster oven. Toast for 3-4 minutes.
- Remove from toaster oven and add the strawberry slices.
- Add a drizzle of honey for a extra boost of sweetness (optional)
Pro tip: Find sweet strawberries. What I’ve learned is that the strawberries from the grocery store are typically tart or sour. When I get them fresh from the farmers’ market, they’re incredible sweet and flavor-intense. A ripe strawberry will be usually be deep red throughout. Green or pale strawberries may under ripe. Another benefit to getting your strawberries at the farmers’ market? You can ask for a sample before you buy.
Want more breakfast ideas? Check these out!