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Rainbow Crostini

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A vibrant appetizer featuring creamy cashew cheese and an array of roasted vegetables, perfect for any gathering.

Ingredients

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  • 2 cups unsalted cashews
  • 2 tablespoons fresh lemon juice
  • 1/4 cup non-dairy milk
  • 1/2 teaspoon salt
  • 1 to 3 units tomatoes
  • 1 unit red sweet potato
  • 1 small yellow squash
  • 1 medium Japanese eggplant
  • 2 tablespoons olive oil
  • 1 teaspoon thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 unit avocado
  • 1 tablespoon chopped basil
  • 1/2 cup blueberries
  • 1/2 cup radicchio or purple cabbage
  • 1 unit watermelon radish (peeled and thinly sliced)
  • Garnishes (black sesame seeds, lemon zest, balsamic vinegar, etc.)

Instructions

  1. Soak the cashews in water overnight. If you’re in a time crunch, soak for at least 3 hours.
  2. Blend the soaked cashews with lemon juice, half of the non-dairy milk, and salt until smooth and creamy.
  3. Preheat the oven to 350°F. Thinly slice the baguette and brush with olive oil. Bake for 10 to 12 minutes until golden brown.
  4. Raise the oven temperature to 450°F. Slice the tomatoes, sweet potato, squash, and eggplant into desired shapes.
  5. Toss each group of vegetables in olive oil, salt, pepper, and thyme leaves for even seasoning.
  6. Pour the vegetables onto parchment-lined baking sheets and bake for 25 to 30 minutes.
  7. Assemble the crostini by topping each with the cashew cheese and roasted vegetables according to color.

Notes

Store leftover cashew cheese in an airtight container for up to one week, and roasted veggies for 3-4 days. Reheat before serving.

Nutrition

Find it online: https://lunarecipez.com/rainbow-crostini-recipe/

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