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  • Prep-time: / Ready In:
  • Makes 10 toasts

Tired of avocado toast? This tasty toast takes it to the next level with a sweet white bean spread and fresh fruit—a perfect ratio of creamy to crunchy. Store leftover white bean spread in an airtight container in the fridge for up to 5 days.


  • 1 15-oz. can white beans, rinsed and drained
  • ¼ cup plant-based milk, unsweetened and unflavored
  • 2 teaspoon pure maple syrup
  • 1 teaspoon vanilla
  • ⅛ teaspoon ground cinnamon
  • 10 slices whole grain bread, toasted
  • 2 cups mixed fresh fruit, such as berries, kiwifruit, and/or stone fruit


  1. In a food processor or blender combine beans, milk, maple syrup, vanilla, and cinnamon. Cover and process or blend until a smooth paste forms.
  2. Spread toasted bread with bean mixture and top with fruit.

Comments (5)

(3.6 from 5 votes)
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Beryl6 months ago
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I liked it! Be sure to rinse the beans very well in a colander. I used an immersion blender & I liked the “no cook” assembly.

Bean: canned cannellini
Milk: oat (brand: Pacific in the shelf stable section)
Fruit: blueberries

H.S.1 year ago
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I like the concept – but it was not palatable to myself or my children when made exactly as written. I remedied the spread by adding more maple syrup, more cinnamon, more vanilla, some coconut sugar, a big spoon of peanut butter and some ground flaxseed to thicken it up. I feel like it was good after the additions, but with so much extra sugar it was not any healthier than a simple PB&J. If you have a high-powered blender, I would omit the plant milk because it was a bit runny.

Sad Eater2 years ago
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I love many recipes on this site but this was a big failure. Honestly one of the worst things I have ever tasted. And to be clear I love a good bean-based dessert or sweet dish, but wow was this gross.

Suzie2 years ago
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I haven’t tried this but it looks promising…I’ll post once I make it!

Clare2 years ago
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very creative use of white beans. I usually sub sliced banana for the kiwi–not as pretty but just as good

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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