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Nacho Avocado Toast {GF & Vegan}

This quick vegan and gluten free Nacho Avocado Toast recipe combines a delicious plant-based cheese sauce with guacamole and a black bean cilantro spread.
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 1


  • 2-3 slices whole grain bread (I used GF Three Bakers 7 Ancient Grains)
  • 2-4 Tbsp. Black bean and Cilantro Spread - see recipe.
  • 2-4 Tbsp. Quick Guacamole - see recipe.
  • ½ cup baby spinach or other dark leafy greens
  • ¼ red onion small, chopped
  • ¼ cup frozen sweet corn
  • ¼ cup Plant-Based Nacho Cheese Sauce - see recipe.
  • Taco sauce to taste, optional (I like the Chi Chi’s brand)


  • Place baby spinach and onion in a food processor fitted with the S blade and pulse to mince finely.
  • Place frozen corn in a strainer and run water over it for about 30 to 60 seconds to thaw.
  • Place bread slices on a pizza screen.
  • Spread 1-2 tbsp. of black bean & cilantro spread on each slice of bread.
  • Spread 1-2 tbsp. of quick guacamole over black bean spread.
  • Sprinkle minced greens and onion on guacamole.
  • Sprinkle thawed sweet corn on top.
  • Place pizza screen in toaster oven and toast to desired level of crispiness. (I used darkness level 3 for 2 slices – about 3:45 minutes – on my Breville toaster oven.)
  • If cheese sauce was made ahead of time and refrigerated, warm in microwave for about 30 seconds.
  • Spoon cheese sauce over avocado toast and serve.


Gluten free bread slices tend to be small. I used three slices of the 3 Bakers 7 Ancient Grains. You may need to adjust the quantities of bread and toppings based on the size of the bread slices you use.
The prep time for this recipe assumes the cheese sauce, black bean & cilantro spread, and quick guacamole have been prepared ahead of time. Add additional time to prepare these ingredients.