Vegan Strawberries and Cream Bruschetta

• Vegan

• Produce

  • 1 Basil, fresh
  • 1 tsp Lemon, zest
  • 2 cups Strawberries

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 2 tbsp Brown sugar, packed dark

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Cashews, whole unsalted

• Bread & Baked Goods

  • 1 Baguette, small

Found on turniptheoven.com

Description

Ingredients

• 1 cup whole, unsalted cashews
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon extra virgin olive oil
• 2 cups chopped strawberries
• 2 tablespoons packed dark brown sugar
• 2 tablespoons balsamic vinegar
• 1 small baguette
• Chopped fresh basil
• Freshly ground black pepper

Directions

• To make the cashew cream: put the cashews in a bowl and cover with water. Let them soak at room temperature overnight. The next day, drain the cashews and put them in a blender. Add 1/2 cup fresh water, the lemon zest, lemon juice, and olive oil. Blend until creamy and completely smooth. Transfer to a bowl and refrigerate until chilled. The cashew cream can be made up to three days ahead. To make the bruschetta: combine the strawberries, brown sugar, and balsamic vinegar in a bowl and toss to coat. Set aside to macerate for at least 30 minutes. Slice the baguette on the diagonal and toast. Spread the baguette toasts with some of the cashew cream. Use a slotted spoon to top with the strawberries. Sprinkle with the basil and season with black pepper. Drizzle with some of the leftover balsamic juices.