Cheezy Artichoke Crostini

"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."
 
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photo by Kozmic Blues photo by Kozmic Blues
photo by Kozmic Blues
photo by Kozmic Blues photo by Kozmic Blues
Ready In:
12hrs 10mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Soak the cashews overnight in just enough water to completely cover them. The next day, drain and rinse the cashews, then set aside.
  • In a medium sauté pan, sauté the onions in the 1 tablespoon of oil until translucent and tender, about 5 to 7 minutes.
  • Place the soaked cashews, sautéed onions, miso, lemon juice, minced garlic and water into a blender and process until smooth.
  • Mix in the chopped artichokes, and nutritional yeast, salt and pepper, to taste.
  • In the meantime, preheat broilier to high.
  • Brush the baguette slices with a light layer of olive oil and broil for 2-4 minutes, watching closely to not burn.
  • Top each toasted slice with 1 tbsp of the cheezy artichoke spread then sprinkle with chives.

Questions & Replies

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  1. Paul M.
    I didn't see any kind of cheese on the ingredient list ???
     
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