Ingredients
- For the Herbed Cashew Cheese:
- 1 cup raw cashews, soaked 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, 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, sliced into 1-inch rounds and toasted
Instructions
- Make the Herbed Cashew Cheese: In a food processor, combine soaked cashews, garlic, and 2 tablespoons of milk. Blend until mostly smooth.
- With processor running, add lemon juice and drizzle in remaining milk as needed until texture resembles whipped cream cheese.
- Add parsley, chives, thyme, salt, and pepper. Pulse until just combined. Adjust seasoning to taste. Set aside.
- Cook the Mushrooms: Heat olive oil in a large skillet over medium heat. Add mushrooms in a single layer and cook for 5 minutes until browned.
- Flip mushrooms and cook another 5 minutes. Push to the side of the pan, add garlic, and sauté for 1 minute until fragrant.
- Stir garlic and mushrooms together. Add vegetable broth-lemon juice mixture and thyme. Simmer for about 5 minutes, until most liquid has evaporated. Season with salt and pepper to taste. Remove from heat.
- Assemble: Spread a generous layer of herbed cashew cheese on each toasted baguette slice. Top with a spoonful of warm sautéed mushrooms. Serve immediately.
Notes
- For best results, soak cashews overnight or in hot water for 1 hour if short on time.
- To make ahead, prepare the cashew cheese and mushrooms separately and assemble just before serving.
- Try adding a drizzle of balsamic glaze or a sprinkle of red pepper flakes for extra flavor.
- Leftover cashew cheese can be refrigerated for up to 5 days and used as a spread or dip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American, Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 crostini
- Calories: 227
- Sugar: 2g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
