These Herbed Cashew Cream Tempeh Crostini are a delightful vegan party appetizer, boasting a creamy cashew spread infused with fresh herbs and topped with crispy baked tempeh slices. Perfect for entertaining or any gathering!
Ingredients: 1 block tempeh, sliced thinly. 1 cup raw cashews, soaked overnight. 1/4 cup nutritional yeast. 2 cloves garlic. 1/4 cup fresh parsley, chopped. 1 tablespoon fresh rosemary, chopped. 1 tablespoon fresh thyme leaves. Juice of 1 lemon. 1/4 cup water. Salt and pepper to taste. 1 French baguette, sliced and toasted.
Instructions: Preheat oven to 375F 190C. Arrange the sliced tempeh on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. In a blender, combine soaked cashews, nutritional yeast, garlic, parsley, rosemary, thyme, lemon juice, water, salt, and pepper. Blend until smooth and creamy. Spread a generous amount of the herbed cashew cream onto each toasted baguette slice. Top with a slice of baked tempeh. Garnish with additional fresh herbs if desired. Serve immediately and enjoy!
Prep Time: 20 minutes
Cook Time: 20 minutes
Gabija