Strawberries are my all-time favorite, especially for breakfast! This is a simple dish that’s ready in just a few minutes. Its sweet and creamy and the touch of fresh basil really compliments the strawberries.
Vegan Note: Use a tofu based dairy-free cream cheese, found at most supermarkets and health food stores.
2 vegan English muffins, bagels, croissants, or sliced bread
4 oz. plain non-dairy cream cheese
1/2 cup fresh strawberries, plus 1 whole
6 fresh basil leaves
Toast the muffins, bagels, or bread.
In a medium bowl mix up the cream cheese until softened.
Stack the basil leaves on top of each other, and roll them up. Slice thinly to make a chiffonade cut. Then mix into the cream cheese.
Wash and remove the tops from the strawberries. Take the ½ cup of strawberries and cut into a small dice. Mix well into the softened cream cheese.
Spread the cream cheese mixture over the bread, and garnish by cutting one strawberry into thin slices, and layer on top of the cream cheese and enjoy!
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!