Cauliflower-Cashew Crostini With Portabello Tapenade
These simple crostinis have a portabello tapenade that can’t be beat.
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Ingredients
- 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
- 1 cup pitted Kalamata olives
- ⅓ cup chopped portabello mushrooms
- 1 garlic clove
- 2 teaspoons capers
- ⅛ teaspoon freshly ground black pepper
- 1 narrow baguette, cut into 16 ⅜-inch thick slices
- 3 tablespoons chiffonade-cut fresh basil, for garnish
- Balsamic vinegar for serving (optional)
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