The Perfect Vegan Blueberry Crostinis
The perfect vegan appetizer for your holiday party is here - crisp Vegan Blueberry Crostinis are the best meal starter ever!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Appetizer
Keyword: appetizer, blueberries, crostini, dairy-free, dessert, easy, family-friendly, holiday, holidays, kid-friendly, vegan
Servings: 16 servings
Calories: 167kcal
TOASTED BREAD:
- 1 french baguette, sliced 1-inch thick
- 2 garlic cloves, minces
- ¼ cup vegan butter, melted
- 2 Tbsps Extra virgin olive oil
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes, optional
VEGAN CREAM CHEESE SAUCE:
- 1 cup Raw cashews, soaked (See Notes!)
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon juice of a lemon
- ½ teaspoon apple cider vinegar
- ¼ teaspoon sea salt
- ¼ cup filtered water
BLUEBERRY COMPOTE/TOPPING:
- 2 cups Blueberries, fresh or frozen
- ½ cup organic cane sugar
- 1 tablespoon freshly-squeezed lemon juice
- ¼ cup filtered water
- 1 teaspoon vanilla extract
- 1 teaspoon Arrowroot starch + 1 tablespoon WARM water
TO TOAST BREAD:
Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet, lining it with parchment paper.
In a small bowl, mix together the melted butter, olive oil, minced garlic, dried parsley, garlic powder, and red pepper flakes until combined.
Place slices of baguette flat unto your baking sheet and brush with mixture and bake them in the oven for 10-15 minutes, until golden brown and crisp around the edges.
Meanwhile, make the vegan cream cheese sauce.
TO MAKE THE VEGAN CREAM CHEESE SAUCE:
Add all ingredients into a high-powdered blender (cashews first) and blend until sauce becomes creamy. NOTE: If needed, add a bit more lemon juice or water (1 tablespoon at a time), until desired consistency is met. Set aside.
TO MAKE THE BLUEBERRY COMPOTE/TOPPING:
In a medium saucepan over medium-high heat, add the blueberries, lemon juice, cane sugar, vanilla, and water together, stirring until everything comes to a boil and the blueberry juices are released.
Reduce heat to medium-low and continue cooking until the liquid is reduced considerably, stirring occasionally about 10 minutes. To thicken, mix together the arrowroot and WARM WATER until combined and "milky" in consistency. Add to the blueberry mixture and stir until it begins to thicken. Once done, remove from heat.
ASSEMBLY:
Once bread slices are toasted, remove them from oven, letting them cool for 1-2 minutes or until they are safe to handle.
Generously spread the vegan cream cheese sauce unto each slice of bread followed by 1-2 Tbsps of the blueberry compote/topping. Repeat until all crostinis are made. Garnish with thyme leaves, if desired.
Bon Appetit!
- STORAGE: Crostini toppings can be stored in the refrigerator in an airtight container (separately) for up to 3 days; crostinis are best consumed within the same day once made.
- SOAKED CASHEWS: Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking for 3-4 hours, add cashews to measuring cup and cover with boiling water instead.
Calories: 167kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Sodium: 157mg | Potassium: 97mg | Fiber: 1g | Sugar: 9g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg