1/2 Photos of Cheezy Artichoke Crostini
12 hrs 10 mins
Kozmic Blues's Note:
This is an appetizer I made for Mother's Day this year. I used as a base, the cashew cream recipe from Color Me Vegan, and then added some extra garlic and nutritional yeast to give it a bit more cheezy artichoke dip flavor. prep. time includes the time it takes to soak the raw cashews overnight.
My Private Note
Units: US | Metric
- 1 cup raw cashews
- 1 tablespoon olive oil, plus additional oil for brushing
- 1/2 yellow onion, finely chopped
- 1 teaspoon miso (white or yellow)
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 -2 garlic clove, minced
- 1 -2 tablespoon nutritional yeast
- salt and pepper, to taste
- 1 (14 1/2 ounce) can artichokes, chopped
- 1 baguette, sliced
- fresh chives, minced, for garnish
- 1Soak the cashews overnight in just enough water to completely cover them. The next day, drain and rinse the cashews, then set aside.
- 2In a medium sauté pan, sauté the onions in the 1 tablespoon of oil until translucent and tender, about 5 to 7 minutes.
- 3Place the soaked cashews, sautéed onions, miso, lemon juice, minced garlic and water into a blender and process until smooth.
- 4Mix in the chopped artichokes, and nutritional yeast, salt and pepper, to taste.
- 5In the meantime, preheat broilier to high.
- 6Brush the baguette slices with a light layer of olive oil and broil for 2-4 minutes, watching closely to not burn.
- 7Top each toasted slice with 1 tbsp of the cheezy artichoke spread then sprinkle with chives.
Browse Our Top Spreads Recipes
Nutritional Facts for Cheezy Artichoke Crostini
Serving Size: 1 (212 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 517.4
- Calories from Fat 109
- Total Fat 12.2 g
- Saturated Fat 2.4 g
- Cholesterol 0.0 mg
- Sodium 735.0 mg
- Total Carbohydrate 84.9 g
- Dietary Fiber 6.9 g
- Sugars 5.0 g
- Protein 20.1 g