Mushroom Crostini with Herbed Cashew Cheese

With golden toasted baguette slices, creamy dairy-free cashew cheese, and a generous topping of garlicky sautéed mushrooms, this Mushroom Crostini is an irresistible plant-based appetizer. Earthy cremini mushrooms and fresh herbs give each bite a burst of savory flavor, making this an elegant yet simple addition to any gathering or a flavorful snack for any time of day.

Why You’ll Love This Recipe

• Vegan and dairy-free: Ideal for plant-based eaters without sacrificing creaminess or flavor.

• Flavor-packed: Loaded with garlic, lemon, and fresh herbs for a gourmet touch.

• Great for entertaining: These crostini are perfect finger food for parties or holiday spreads.

• Make-ahead friendly: The cashew cheese and mushroom topping can be prepped in advance.

• Easy yet impressive: Comes together quickly with simple, wholesome ingredients.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Herbed Cashew Cheese:

• 1 cup raw cashews, soaked in water 4–8 hours, drained and rinsed

• 1 garlic clove

• ¼ cup unflavored, unsweetened soy or nut milk, plus more as needed

• 1 tablespoon lemon juice

• ¼ cup chopped fresh parsley

• 2 tablespoons chopped fresh chives

• 2 tablespoons fresh thyme leaves

• ½ teaspoon salt, plus more to taste

• ¼ teaspoon black pepper, or to taste

For the Mushrooms:

• ¼ cup olive oil

• 8 ounces cremini mushrooms, cleaned and sliced (or diced if large)

• 2 garlic cloves, minced

• ½ cup vegetable broth mixed with 1 teaspoon lemon juice

• 1 teaspoon fresh thyme leaves

• ½ teaspoon salt, plus more to taste

• Black pepper, to taste

For Serving:

• 2 baguettes, cut into 1-inch slices and toasted under a broiler

Directions

Make the Herbed Cashew Cheese:

1. Add the soaked cashews, garlic, and 2 tablespoons of milk to a food processor.

2. Blend until smooth, then add the lemon juice and drizzle in additional milk until the texture is creamy, like whipped cream cheese.

3. Add parsley, chives, thyme, salt, and pepper. Pulse until just combined. Taste and adjust seasoning as desired.

Cook the Mushrooms:

1. Heat olive oil in a large skillet over medium heat.

2. Add the mushrooms in a single layer and cook for about 5 minutes, until browned on the bottom.

3. Flip the mushrooms and cook for another 5 minutes, or until golden.

4. Push the mushrooms to one side of the pan, add the minced garlic, and sauté for about 1 minute.

5. Stir the garlic and mushrooms together. Pour in the broth and lemon mixture, along with thyme.

6. Simmer until most of the liquid evaporates, about 5 minutes.

7. Remove from heat and season with salt and pepper to taste.

Assemble the Crostini:

1. Spread a generous layer of herbed cashew cheese on each toasted baguette slice.

2. Top with a spoonful of sautéed mushrooms.

3. Serve warm or at room temperature.

Servings and timing

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Soak Time: 4 hours
Total Time: 30 minutes (plus soaking)

Variations

• Add a drizzle: Finish with a touch of balsamic glaze for added sweetness.

• Switch up the mushrooms: Use a mix of wild mushrooms or portobellos for deeper flavor.

• Gluten-free option: Use gluten-free baguette slices or crostini.

• Nut-free version: Replace cashew cheese with a sunflower seed or tofu-based spread.

• Add a protein boost: Top with crispy tempeh crumbles or white beans for extra substance.

Storage/Reheating

Storage:
Store the mushroom mixture and cashew cheese separately in airtight containers in the refrigerator for up to 3 days.

Reheating:
Reheat the mushroom topping in a skillet over medium heat or microwave in short bursts until warmed through. Assemble on freshly toasted crostini just before serving.

FAQs

Can I make the cashew cheese ahead of time?

Yes, you can prepare it up to 3 days in advance and store it in the refrigerator in an airtight container.

How do I toast the baguette slices?

Place slices under the broiler for 1–2 minutes per side until golden and crisp. Keep an eye on them to prevent burning.

What if I forgot to soak my cashews?

You can do a quick soak by covering the cashews in boiling water and letting them sit for 20–30 minutes.

Can I use different herbs in the cashew cheese?

Absolutely. Try basil, dill, or tarragon for a different flavor profile.

What kind of mushrooms work best?

Cremini mushrooms offer a rich, earthy flavor, but you can substitute with button, shiitake, or oyster mushrooms.

Can I serve these cold?

Yes, they can be served at room temperature, but they’re best enjoyed warm for full flavor.

Is there a substitute for vegetable broth?

You can use water, but broth adds more depth. Add a splash of soy sauce or tamari to boost flavor if needed.

How do I keep the crostini from getting soggy?

Only assemble right before serving to maintain crispness. You can also toast the bread extra crispy if preparing slightly ahead.

Is this recipe freezer-friendly?

The assembled crostini are not ideal for freezing, but the herbed cashew cheese and mushroom topping can be frozen separately.

Can I use store-bought vegan cheese instead?

Yes, if you’re short on time, a good-quality store-bought vegan spread can work in place of the homemade cashew cheese.

Conclusion

Mushroom Crostini with Herbed Cashew Cheese is a plant-based appetizer that delivers big on flavor and elegance. Whether you're entertaining guests or treating yourself to something special, these savory bites are a delicious, satisfying way to elevate any occasion. Creamy, garlicky, and topped with perfectly sautéed mushrooms, they’re sure to be a new favorite.