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Mushroom Crostini with Herbed Cashew Cheese

With toasty baguette slices topped with creamy cashew cheese and savory saut Mushroom Crostini with Herbed Cashew Cheese

Mushroom Crostini with Herbed Cashew Cheese , .

With toasty baguette slices topped with creamy cashew cheese and savory sautéed cremini mushrooms, this vegan mushroom crostini is hard to resist. Perfect for a party appetizer or afternoon snack!

Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 12 Servings

INGREDIENTS:


For the Herbed Cashew Cheese
1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
1 garlic clove
1/4 cup unflavored and unsweetened soy or nut milk, plus more as needed
1 tablespoon lemon juice
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons fresh thyme leaves
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, or to taste
For the Mushrooms
1/4 cup olive oil
8 ounces cremini mushrooms, cleaned and sliced (or diced if they're large)
2 garlic cloves, minced
1/2 cup dry white wine
1 teaspoon fresh thyme leaves
1/2 teaspoon salt, plus more to taste
Black pepper to taste
For Serving
2 baguettes, cut into approximately 1-inch slices and toasted under a broiler

INSTRUCTIONS:


• Begin by making the cashew cheese. Place the cashews, garlic, and 2 tablespoons of milk into a food processor and blend to form a smooth paste.

• With the food processor running, add the lemon juice and drizzle in enough additional milk to give the mixture a creamy, whipped cream cheese consistency.

• Add the parsley, chives, thyme, salt and pepper. Pulse the food processor until everything is well-mixed.

• Taste-test and adjust any seasonings to your liking.

• Next, prepare the mushrooms. Coat the bottom of a large skillet with oil and place it over medium heat.


Read More this full recipes at Mushroom Crostini with Herbed Cashew Cheese

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