Cashews are one of the most versatile ingredients in the plantbased kitchen. You can use them in everything from ice cream and raw cheesecake to creamy curries and vegan cheese.
Cashew cream cheese is one of my absolute favorites, and can be made both sweet and savory. I personally prefer the savory types, and the cheese is even more delicious when it’s slightly warm from the oven…yum!
These crostinis are a perfect treat to serve at a party, but I also like to make the cheese on the weekend to use as a spread on toast during the weekdays when I have less time to cook.
- 1 cup cashews, soaked for at least 2 h
- 1/2 cup water
- 1/3 cup nutritional yeast
- juice of 1/2 a lemon
- 1 tbsp miso paste
- 3 spring onions, chopped
- 2 tbsp chives, chopped
- 3 tbsp flat leaf parsley, chopped
- 1 pinch salt & pepper
- 1 day old baguette
- 2 radishes
- fresh herbs or sprouts
- cooked black beans
- Rinse and drain the cashews and mix in a food processor with water, nutritional yeast, lemon juice and miso paste to a smooth mixture.
- Transfer the cashew cream to a bowl and add the remaining ingredients and stir to combine. Cover with a lid and let cool in the fridge for about 1 hour.
- Preheat the oven at 350F/175°C. Slice the baguette into thin slices and place on a baking sheet. Spread the cashew cheese over each slice and roast in the oven for about 5 minutes until golden. Top with sliced radishes, fresh herbs and black beans. Serve!
- The cashew creamcheese lasts for up to 5 days.