Mushroom Bruschetta with Cashew Ricotta - Laura's Vegan Table

Ingredients

• 1 cup cashews (soaked in boiling water for 20 minutes)
• 1/2 water or vegan milk
• 1/4-1/2 teaspoon salt
• 1/2 teaspoon lemon juice
• 2 teaspoons nutritional yeast
• 1 small or approximately 1/2 of a regular sized baguette
• 1-2 tablespoons olive oil
• 3-5 ounces of mushrooms (I used Beech mushrooms)
• salt and pepper to taste
• olive oil for brushing
• 1 clove fresh garlic
• chopped greens for garnish (you can use parsley, basil, arugula etc - I used broccoli sprouts)