Jackie Sobon
Vegan Cauliflower-Cashew Crostini With Tapenade
These simple crostinis have a portabello tapenade that can’t be beat.
August 13, 2024
It’s always a good time for these simple crostini. Developed by longtime VegNews contributor Jackie Sobon of Vegan Yack Attack fame, we make these pretty appetizers year-round.
What you need:
For the cauli-cashew cream:
1 cup steamed cauliflower florets
½ cup raw cashews, soaked overnight
2 tablespoons water
1-½ tablespoons nutritional yeast
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon white pepper
⅛ teaspoon salt
For the portabello tapenade:
1 cup pitted Kalamata olives
⅓ cup chopped portabello mushrooms
1 garlic clove
2 teaspoons capers
1 teaspoon fresh lemon juice
⅛ teaspoon freshly ground black pepper
For the crostini:
1 narrow baguette, cut into 16 ⅜-inch thick slices
3 tablespoons chiffonade-cut fresh basil, for garnish
Balsamic vinegar for serving (optional)
What you do:
- 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.
- For the portabello tapenade, in a food processor, place all ingredients and pulse until minced.
- For the crostini, on a baking sheet, bake baguette 5 minutes until slightly toasted.
- To assemble 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.
For more vegan appetizer recipes, read:
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