Ingredients:

  • 1 ½ cups (210g) raw cashews, soaked in hot water
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) olive oil, extra virgin
  • 2 tablespoons (30ml) water
  • 1 clove garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 cup (140g) Kalamata olives, pitted
  • 2 tablespoons (30ml) olive oil, extra virgin
  • 1 tablespoon (15ml) capers, drained
  • 1 clove garlic, minced
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • 1 baguette, sliced into ½-inch thick rounds
  • 2 tablespoons (30ml) olive oil, extra virgin
  • Pinch of sea salt
  • Fresh parsley, chopped (optional)
  • Lemon zest (optional)

Instructions:

  1. Soak cashews in hot water for at least 4 hours or overnight in cold water. Drain and rinse thoroughly.
  2. Combine soaked cashews, lemon juice, olive oil, water, garlic, salt, and pepper in a food processor or blender. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning.
  3. Combine olives, olive oil, capers, garlic, lemon juice, oregano, and red pepper flakes (if using) in a food processor. Pulse until coarsely chopped.
  4. Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and sprinkle with salt.
  5. Arrange baguette slices on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.
  6. Spread a generous amount of whipped vegan feta on each crostini. Top with olive tapenade.
  7. Garnish with fresh parsley and lemon zest (if desired). Serve immediately or within a few hours.