With toasty baguette slices topped with creamy cashew cheese and savory sautéed cremini mushrooms, this vegan mushroom crostini is hard to resist. Perfect for a party appetizer or afternoon snack!
Begin by making the cashew cheese. Place the cashews, garlic, and 2 tablespoons of milk into a food processor and blend to form a smooth paste.
With the food processor running, add the lemon juice and drizzle in enough additional milk to give the mixture a creamy, whipped cream cheese consistency.
Add the parsley, chives, thyme, salt and pepper. Pulse the food processor until everything is well-mixed.
Taste-test and adjust any seasonings to your liking.
Next, prepare the mushrooms. Coat the bottom of a large skillet with oil and place it over medium heat.
When the oil is hot, add the mushrooms in an even layer.
Allow the mushrooms to cook for about 5 minutes, or until browned on the bottoms, flip and cook about 5 minutes more, until browned on the opposite sides.
Push the mushrooms to the side of the skillet and add the garlic. Sauté it for about 1 minute, until very fragrant.
Return the mushrooms to the center of the skillet and stir them together with the garlic. Add the wine and thyme. Allow it to simmer until most of the wine has evaporated, about 5 minutes.
Remove the skillet from the heat and season with salt and pepper.
Slather the baguette slices with the herbed cashew cheese and top with the mushrooms. Serve.