Apple and Vegan Cheese Crostini

Apple and cheese are a tried and true appetizer pairing. But what if you’re trying to avoid dairy? Fear not, because the noble cashew once again comes to the rescue.

Making a spreadable cheese-like topping is made super easy with a high powered blender. Blenders, obviously, are meant to liquify, and so they will result in the creamiest texture.

However, if you don’t have a blender or one that is high powered enough, you can also use a food processor. This will just make the spread slightly more granular, which some people actually prefer!

And because a lot of people ask, the nutritional yeast is optional in the cheese spread. However, the flavour won’t be as well rounded without it. I know some people think its a difficult thing to find, but it’s starting to show up everywhere! If you can’t find it at the grocery store, try a bulk food store (Bulk Barn does have it!) or even order it off Amazon. Since it’s shelf stable, there’s no problem with having it shipped to you.

As for the rest of the crostini, I chose a gala apple for its crispness, and spring onion to keep the bite from being too sweet. The hemp hearts are somewhat decorative, but they’re still nutritious.

And as a bonus, you can save the vegan cheese spread and use it for topping pizzas, throwing on roasted veggies or a salad, or as a dip! It won’t go to waste with so many possibilities.

Apple and Vegan Cheese Crostini

Course Appetizer
Prep Time 15 minutes
Servings 8 servings

Ingredients

  • 8 slices baguette
  • 1 gala apple
  • 1 spring onion
  • 1 tbsp hemp hearts

For the Vegan Cheese Spread

  • 1/2 cup raw cashews
  • 1 1/2 cups water
  • 1/2 tsp sea salt
  • 1 tsp good quality olive oil
  • 1 1/2 tsp nutritional yeast
  • black pepper

Instructions

To make the vegan cheese:

  1. Soak the cashews overnight (or for at least 6-8 hours) in the water. 

  2. In a blender or food processor (will have more texture in a food processor), add the drained cashews, salt, oil, nutritional yeast, and a few cracks of pepper. Add in a tablespoon or two of water. Blend.

  3. Add another tablespoon of water after a minute of blending. Continue to blend and add a little water until the mixture reaches a cream-cheese like consistency. Careful not to add too much water at a time.

To assemble:

  1. Spread the vegan cheese onto each baguette slice. 

  2. Slice a large section of the apple. Slice that into fine semi-circles, very thinly (almost transparent). Take three of these at a time, fan them out, and place on top of the crostini.

  3. Garnish with a small slice of spring onion, and a pinch of hemp hearts. If not vegan, consider adding a drizzle of honey for presentation (but it really doesn't need it!)

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Hey there, friend!

I'm Rebecca and I'm a Nova Scotian writer, plant parent, and creative entrepreneur. The Lucky Sprout is where I share content about books and plants! If you want to connect with me and my creative journey, check out @luckysprout on IG!

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