Cauliflower-Cashew Crostini With Portabello Tapenade | VegNews

Ingredients

• For the cauliflower-cashew cream:
• 1 cup steamed cauliflower florets
• ½ cup
• raw cashews
• , soaked overnight
• 2 tablespoons water
• 1-½ tablespoons
• nutritional yeast
• 1 teaspoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon white pepper
• ⅛ teaspoon salt
• For the portabello tapenade:
• 1 cup pitted Kalamata olives
• ⅓ cup chopped portabello mushrooms
• 1 garlic clove
• 2 teaspoons capers
• ⅛ teaspoon freshly ground black pepper
• For the crostini:
• 1 narrow baguette, cut into 16 ⅜-inch thick slices
• 3 tablespoons chiffonade-cut fresh basil, for garnish
• Balsamic vinegar for serving (optional)