Savory Artichoke & Cashew Cheeze Crostini
Indulge in the irresistible flavors of Savory Artichoke & Cashew Cheeze Crostini, a delectable appetizer perfect for any gathering. Inspired by a delightful Mother's Day creation, this recipe features a creamy cashew base enhanced with vibrant garlic, tangy lemon, and nutty nutritional yeast for that unmistakable cheesy flavor. Topped with tender artichokes and served on crispy baguette slices, these crostinis are not only a crowd-pleaser but also a plant-based delight. Ideal for elevating your appetizer game at parties or intimate dinners, they're sure to impress both vegan and non-vegan guests alike!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
raw cashews
1 cup (soaked overnight in water)
olive oil
1 tablespoon, plus additional for brushing (for sautéing and brushing)
yellow onion
1/2, finely chopped (sautéed)
miso (white or yellow)
1 teaspoon (none)
lemon juice
1 tablespoon (freshly squeezed)
water
1 tablespoon (none)
garlic clove
1-2, minced (none)
nutritional yeast
1-2 tablespoons (none)
salt
to taste (none)
pepper
to taste (none)
artichokes
1 (14.5 ounce) can, chopped (drained and chopped)
baguette
1, sliced (toasted)
fresh chives
for garnish, minced (none)
Instructions
1
The evening before, soak the raw cashews in water sufficient to fully cover them. Allow them to soak overnight for maximum creaminess.
2
Drain and rinse the soaked cashews thoroughly, then set them aside.
3
In a medium sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped yellow onion and sauté for 5-7 minutes until they become translucent and tender.
4
In a blender, combine the soaked cashews, sautéed onions, miso, lemon juice, minced garlic, and water. Blend on high speed until the mixture is smooth and creamy.
5
Fold in the chopped artichokes, nutritional yeast, along with salt and pepper to taste. Mix until evenly incorporated.
6
Preheat the broiler to high while preparing the baguette.
7
Slice the baguette into 1/2-inch pieces and arrange them on a baking sheet. Brush each slice lightly with olive oil on one side.
8
Place the baking sheet under the broiler and toast the baguette slices for 2-4 minutes, keeping a vigilant eye to prevent burning.
9
Once toasted, remove the slices from the oven and generously top each with about 1 tablespoon of the savory artichoke spread. Garnish with minced fresh chives for a burst of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Artichoke & Cashew Cheeze Crostini?
It is a plant-based appetizer featuring a creamy cashew and artichoke spread served on toasted baguette slices.
Is this recipe vegan?
Yes, this recipe is entirely plant-based and vegan-friendly.
How long do the raw cashews need to soak?
The cashews should be soaked in water overnight to achieve maximum creaminess when blended.
Why do the cashews need to be soaked?
Soaking softens the cashews, allowing them to blend into a smooth, cheese-like consistency.
What type of cashews should I use?
You should use raw cashews rather than roasted or salted ones for the best flavor and texture.
How do I prepare the yellow onion?
Finely chop the onion and sauté it in olive oil for 5-7 minutes until translucent and tender.
What does miso add to the recipe?
Miso provides a salty, savory umami depth that mimics the flavor of fermented cheese.
Can I use white or yellow miso?
Yes, both white and yellow miso work well for this recipe as they are mild and savory.
What is the purpose of nutritional yeast?
Nutritional yeast adds a nutty and cheesy flavor profile to the plant-based spread.
Can I substitute fresh lemon juice?
Freshly squeezed lemon juice is recommended for the best tangy flavor.
How many garlic cloves are needed?
The recipe calls for 1-2 minced garlic cloves depending on your preference.
What type of artichokes are used?
One 14.5-ounce can of artichokes, drained and chopped, is used for the spread.
How do I toast the baguette?
Slice the baguette into 1/2-inch pieces, brush with olive oil, and broil for 2-4 minutes.
What is the best way to assemble the crostini?
Top each toasted baguette slice with about 1 tablespoon of the artichoke spread and garnish with chives.
Can I make the cashew spread ahead of time?
Yes, you can prepare the spread in advance and store it in the refrigerator until ready to serve.
How long does the artichoke spread last in the fridge?
It can be stored in an airtight container for up to 3 to 5 days.
Is this recipe healthy?
Yes, it uses whole-food ingredients like cashews and artichokes, making it a nutritious appetizer option.
Can I use frozen artichokes?
Yes, but ensure they are completely thawed and drained of excess liquid before chopping.
What garnish is recommended?
Minced fresh chives are recommended for a burst of color and a mild herbal flavor.
How thick should I slice the baguette?
Slices should be approximately 1/2-inch thick to provide a sturdy base for the spread.
Can I make this recipe gluten-free?
Yes, simply replace the traditional baguette with a gluten-free baguette or gluten-free crackers.
What equipment is needed?
You will need a sauté pan, a blender, and a baking sheet.
Do I need to peel the garlic?
Yes, the garlic should be peeled and minced before being added to the blender.
What if I don't have a broiler?
You can toast the bread in a standard oven at 400°F until it is golden and crispy.
Is this a good party food?
Yes, these crostinis are designed as a crowd-pleasing appetizer for gatherings and parties.
Can I add more spices?
Absolutely, you can adjust salt and pepper to taste or add red pepper flakes for heat.
Can I use red onion instead of yellow?
Yes, but yellow onion is preferred for its mild sweetness when sautéed.
Does the spread need to be cooked?
The onions are sautéed, but the final mixture is blended and served as-is on the toasted bread.
What is the texture of the spread?
The spread is smooth and creamy from the blended cashews with chunks of tender artichoke throughout.
Can I freeze the leftovers?
While possible, the texture of the cashew cheese may change slightly upon thawing.