Ingredients
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1
-
1
-
1/2
-
1
-
1
-
1
-
1 - 2
-
1 - 2
-
-
1
-
1
-
-
-
-
Directions
Cheezy Artichoke Crostini, This is an appetizer I made for Mother’s Day this year used as a base, the cashew cream recipe from Color Me Vegan, and then added some extra garlic and nutritional yeast to give it a bit more cheezy artichoke dip flavor prep time includes the time it takes to soak the raw cashews overnight
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Steps
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1
Done
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Soak the Cashews Overnight in Just Enough Water to Completely Cover Them. the Next Day, Drain and Rinse the Cashews, Then Set Aside. |
|
2
Done
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in a Medium Saut Pan, Saut the Onions in the 1 Tablespoon of Oil Until Translucent and Tender, About 5 to 7 Minutes. |
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3
Done
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Place the Soaked Cashews, Sauted Onions, Miso, Lemon Juice, Minced Garlic and Water Into a Blender and Process Until Smooth. |
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4
Done
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Mix in the Chopped Artichokes, and Nutritional Yeast, Salt and Pepper, to Taste. |
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5
Done
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in the Meantime, Preheat Broilier to High. |
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6
Done
|
Brush the Baguette Slices With a Light Layer of Olive Oil and Broil For 2-4 Minutes, Watching Closely to not Burn. |
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7
Done
|
Top Each Toasted Slice With 1 Tbsp of the Cheezy Artichoke Spread Then Sprinkle With Chives. |
