Cauliflower-Cashew Crostini with Tapenade

These simple crostinis have a portabello tapenade that can’t be beat.

Makes 16 crostinis

What You Need:

For the cauli-cashew cream:
1 cup steamed cauliflower florets
1/2 cup raw cashews, soaked overnight
2 tablespoons water
1-1/2 tablespoons nutritional yeast
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon white pepper
1/8 teaspoon salt

For the portabello tapenade:
1 cup pitted Kalamata olives
1/3 cup chopped portabello mushrooms
1 garlic clove
2 teaspoons capers
1 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper

For the crostini:
1 narrow baguette, cut into 16 3/8-inch thick slices
3 tablespoons chiffonade-cut fresh basil, for garnish
Balsamic vinegar for serving (optional)

What You Do: 

  1. Preheat oven to 350 degrees. For the cauli-cashew cream, in a food processor, add all ingredients and purée until completely smooth. Set aside or refrigerate to thicken slightly.
  2. For the portabello tapenade, in a food processor, place all ingredients and pulse until minced.
  3. For the crostini, on a baking sheet, bake baguette for 5 minutes until slightly toasted.
  4. To assemble the crostini, spoon about 2 teaspoons cauli-cashew cream on each slice of bread. Top with teaspoon tapenade and a few pieces of basil for garnish. Serve at room temperature with a side of balsamic vinegar.

Photo courtesy of Jackie Sobon

More Recipes

Vegan Sugar Cookie Dough

The perfect sugar cookie base for making the classic variety, or customizing it with your own flavor combinations. This super adaptable dough is great for holiday baking, or any time you fire up the oven.
Read More »

Vegan Almond Cheese

This rich, complexly flavored, dairy-free cheese is perfect for your next wine and cheese soirée.
Read More »

Vegan Pesto Pasta

This can be adapted to the season and your pantry. If you have loads of basil, use all basil and no spinach; if you don’t have much, use what you have and add more spinach.
Read More »

Vegan Chunky Monkey Shake

Chocolatey goodness with the perfect touch of banana and toasted cashews makes this a treat that’s good-for-you.
Read More »

Easy Vegan Tomato Soup

Miso, chickpeas, and maple syrup add exotic flavors to this classic soup.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »