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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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