Vegan Cauliflower-Cashew Crostini With Tapenade

For the cauli-cashew cream:
1 cup steamed cauliflower florets
1/2 cup uncooked cashews, soaked in a single day
2 tablespoons water
1-1/2 tablespoons dietary yeast
1 teaspoon recent lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon white pepper
1/8 teaspoon salt

For the portabello tapenade:
1 cup pitted Kalamata olives
1/3 cup chopped portabello mushrooms
1 garlic clove
2 teaspoons capers
1 teaspoon recent lemon juice
1/8 teaspoon freshly floor black pepper

For the crostini:
1 slim baguette, minimize into 16 3/8-inch thick slices
3 tablespoons chiffonade-cut recent basil, for garnish
Balsamic vinegar for serving (non-obligatory)

Right here at VegNews, we reside and breathe the vegan way of life, and solely advocate merchandise we really feel make our lives wonderful. Sometimes, articles might embody buying hyperlinks the place we would earn a small fee. On no account does this impact the editorial integrity of VegNews.