Vegan Mushroom Crostini with Rosemary Lemon Cashew Cream
Rosemary Lemon Cashew Cream:
- 1 cup raw cashews, soaked in room temperature water overnight
- 3 Tbsp fresh lemon juice 1 large garlic clove
- 4 sprigs of fresh rosemary (de-stemmed) 1⁄4 tsp salt
- 1 tsp olive oil
- 1⁄4 cup water (more if needed)
- 1 baguette sliced diagonally into 1⁄4-1⁄2" slices
- 1 oz dried porcini mushrooms (soaked in warm water for 20-30 minutes, then drained)
- 8 oz mini bella mushrooms, thinly sliced 6 oz restaurant blend mushrooms
- 2 cloves garlic, minced
- 11⁄2 Tbsp olive oil
- 1⁄2 tsp ground thyme
- 1⁄2 tsp salt
- Fresh ground black pepper, to taste
- 3 Tbsp red cooking wine
- Begin with the Rosemary Lemon Cashew Cream. Add all ingredients to blender (start with just 1⁄4 cup water, add more as needed). Blend until smooth and creamy.
- Scoop cream into small dish and set aside.
- Preheat oven to 400 ̊. Place baguette slices on a single layer on a large baking sheet. Bake for about 6-8 minutes, or until lightly toasted.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute. Add mushrooms. Toss to coat with oil/garlic. Cook for about 5 minutes. Add thyme, salt, pepper and cooking wine; toss to coat. Cook for about 3 minutes longer, until mushrooms are tender and cooking wine has been absorbed.
- Top each toasted baguette slice with a spread of cashew cream and a rounded tablespoon of mushrooms. Serve warm.
Recipe Shared from 86Lemons.com
If I do say so myself, this recipe is amazeballs. To me, it’s every bit as good as the restaurant version. How can you go wrong with this—crunchy toasted baguette slices topped with luscious (that’s right—I said luscious) rosemary lemon cream and rich, decadent mushrooms. Fugetaboutit. It tastes all complex and gourmet. But it’s not. So if you’re not much of a cook but you’re trying to impress, may I suggest you give this recipe a try? I promise you—it’s so easy