Would I miss the fresh mozzarella that normally adorns a bruschetta bite? I knew that I wouldn’t miss the bread….never really a bread person (weird I know! I love to make and smell it though lol) and being gluten free for a few years now, that was a non issue.
Vegan Bruschetta Bowl with Cashew PestoCourse: Salads, Sides
Fresh ingredients like tomatoes and basil give this bowl pesto life!
Assorted Vegetables to Grill (Summer Squash, Zucchini, Onion, Portobella Mushrooms Eggplant Rounds)
2 large tomatoes, chopped
2 Tblsp chopped fresh basil
2 cloves garlic
1/2 Tblsp balsamic vinegar
1/4 tsp crushed dried rosemary
1/4 tsp crushed dried thyme leaves
1/8 tsp of pepper
Vegan Cashew Pesto
1 cup fresh parsley
1 cup fresh basil
1/2 cup raw cashews (soaked – see notes below)
2 Tblsp lemon juice
2 Tblsp nutritional yeast
1/4 cup water
1/4 tsp salt
- Chop vegetables in similiar size. Toss with seasonings. Place in oiled grilled pan and grill over high heat for 25 – 30 minutes, stirring often so they don’t burn!
- Bruschetta: Place all ingredients from tomatoes to 1/8 tsp of pepper in bowl and stir. Best if made a few hours ahead of time to really let the ingredients ‘meld’ together.
- Drain cashews from soaking water. Place all ingredients (except water) in small food processor and start to pulse. Gradually add water until mixture comes to together. Pesto won’t be smooth – so it is okay if there is small chunks.
- Soak your cashews in boiling water for at least 30 minutes (best if soaked 5 – 24 hours)