Creamy Cucumber and Dill Crostini Recipe

Introduction

Creamy Cucumber and Dill Crostini is a refreshing and flavorful appetizer perfect for any gathering. With a smooth cashew-based spread and crisp cucumber ribbons, it offers a delightful combination of textures and tastes.

Ingredients

• 1 French baguette
• 1 Tbsp. olive oil
• 1 cup raw cashews
• 1 cucumber, peeled
• ¼ cup water (plus more as needed)
• 2 tsp. lemon juice
• 1/2 tsp. salt
• 1/3 cup vegan mayo (we love Just Mayo)
• 2 tsp. Italian seasoning
• 2 Tbsp. fresh dill, chopped

Instructions

1. Step 1: Preheat your oven to 350°F. Slice the baguette diagonally into 1-inch pieces. Arrange them on a large baking sheet and brush the tops with olive oil. Bake for 5 to 7 minutes, until the bread is lightly golden. Remove from the oven and let cool.
2. Step 2: Meanwhile, bring a small saucepan of water to a boil. Add the cashews and boil for 10 minutes. Using a slotted spoon, transfer the cashews to a blender.
3. Step 3: While the cashews are boiling, use a vegetable peeler to slice the cucumber into long, thin strips. Stop peeling when you reach the seeds in the center. Place the cucumber strips between two paper towels and gently press to remove excess moisture.
4. Step 4: Add the ¼ cup water, lemon juice, salt, vegan mayo, and Italian seasoning to the blender with the cashews. Blend until completely smooth, scraping down the sides as needed. Add more water, one tablespoon at a time, if the mixture is too thick. Taste and adjust salt and lemon juice if desired.
5. Step 5: Spread a generous spoonful of the cashew cream onto each toasted baguette slice. Top with a cucumber strip and sprinkle with fresh dill before serving.

Tips & Variations

• Soaking cashews overnight instead of boiling can create an even creamier texture.
• Swap fresh dill for fresh mint or basil for a different herbal note.
• For a spicy kick, add a pinch of cayenne pepper or smoked paprika to the spread.
• Use gluten-free bread to make this recipe suitable for gluten-sensitive guests.

Storage

Store any leftover cashew spread in an airtight container in the refrigerator for up to 3 days. The toasted baguette slices are best eaten fresh but can be stored separately in a sealed bag for a day or two to maintain crispness. To reheat the crostini, toast the bread lightly again and spread fresh cashew cream before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of cashews?

Cashews provide a creamy texture that’s hard to replicate, but blanched almonds or macadamia nuts can be used as alternatives if soaked well. Keep in mind the flavor and texture will vary.

Is vegan mayo necessary for this recipe?

Vegan mayo adds richness and tang to the spread, but you can substitute with plain dairy-free yogurt or silken tofu for a similar creamy consistency.

Creamy Cucumber and Dill Crostini Recipe

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★★★★★

4.5 from 64 reviews

• Author: lilan
• Total Time: 30 minutes
• Yield: 12 crostini 1x
• Diet: Vegan

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Description

Creamy Cucumber and Dill Crostini is a delightful vegan appetizer featuring toasted French baguette slices topped with a smooth cashew-based cheese, fresh cucumber ribbons, and aromatic dill. This easy-to-make recipe combines a creamy, tangy spread with the crispness of cucumber, perfect for entertaining or a light snack.

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Ingredients

Scale 1x2x3x

Bread

• 1 French baguette
• 1 Tbsp. olive oil

Creamy Cashew Cheese

• 1 cup raw cashews
• ¼ cup water (plus more as needed)
• 2 tsp. lemon juice
• ½ tsp. salt
• ⅓ cup vegan mayo (we love Just Mayo)
• 2 tsp. Italian seasoning

Topping

• 1 cucumber, peeled
• 2 Tbsp. fresh dill, chopped

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Instructions

1. Toast the Baguette: Preheat your oven to 350°F (175°C). Slice the French baguette diagonally into 1-inch chunks. Arrange the slices on a large baking sheet and brush the tops with olive oil. Bake for 5 to 7 minutes until the bread is just barely golden. Remove from the oven and let the slices cool.
2. Boil the Cashews: While the bread is toasting, bring a small saucepan of water to a boil. Add the raw cashews and boil for 10 minutes to soften them. After boiling, use a slotted spoon to transfer the cashews to a blender.
3. Prepare Cucumber Ribbons: Using a vegetable peeler, shave long, thin strips from the peeled cucumber. Stop peeling when you reach the seeds in the center. Place the cucumber ribbons between two paper towels and gently press to remove excess moisture.
4. Make Cashew Cheese: Add ¼ cup water, lemon juice, salt, vegan mayo, and Italian seasoning to the blender with the cashews. Blend until completely smooth, scraping down the sides as needed. Add an extra tablespoon of water if necessary to achieve a creamy texture. Taste and adjust salt and lemon juice if desired.
5. Assemble Crostini: Spread a generous spoonful of the cashew cheese onto each toasted baguette slice. Top each with a cucumber ribbon and sprinkle with fresh chopped dill. Serve immediately as an appetizer or snack.

Notes

• Soaking the cashews longer or boiling them ensures a creamier blend.
• Use gluten-free bread to adapt this recipe for gluten-free diets.
• For extra flavor, add a pinch of garlic powder to the cashew cheese.
• These crostinis are best served fresh to maintain the crisp texture of the bread.
• Store any leftover cashew cheese in an airtight container in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Vegetarian American

Keywords: crostini, vegan appetizer, cashew cheese, cucumber, dill, canapé, party snack, vegan cheese spread, easy appetizer