The Joys and Benefits of Living Compassionately and Healthfully. In Other Words: Vegan.
Black Olive Bruschetta with Cashew Cream
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This fabulously delicious recipe is from Color Me Vegan; Colleen also demonstrates how to make it in her video for this amazing appetizer, featured below and here.

This is a beautiful and delicious appetizer. The contrast between the white cashew cream and black olives is striking – and even more so if you serve it along with traditional tomato bruschetta.


2 tablespoons olive oil
3 cloves fresh garlic, finely minced
2 shallots, finely minced
Salt and pepper, to taste
1/4 cup pine nuts, coarsely chopped
1/2 cup pitted black olives, finely minced
1 teaspoon balsamic vinegar
1 whole grain baguette, sliced
Olive oil for brushing
1 tablespoon fresh parsley, finely minced
1 tablespoon fresh basil, finely minced
Cashew Cream (see below – advanced preparation required)


Preheat oven to 400, and line a baking sheet with unbleached parchment paper. Add the oil to a large sauté pan, along with the garlic, shallots, and a pinch of salt and pepper. Cook over medium heat until the shallots begin to glisten, about 5 minutes. Stir in the pine nuts and olives, and sauté for 3 minutes more. Stir in the balsamic vinegar, and turn off heat.

Lightly brush both sides of the bread slices with oil. Arrange on the prepared baking sheet, and bake until the ends of the bread begin to turn golden brown and crispy, about 5 to 7 minutes.

Remove from the oven, and let cool for 10 minutes. Spread a generous amount of cashew cream on each bread slice, and carefully spoon the olive mixture on top. Sprinkle with some minced parsley and basil, and arrange on a pretty serving platter.


Cashew Cream

1 cup raw cashews 1 tablespoon olive oil, plus additional oil for brushing
1/2 yellow onion, finely chopped
1 teaspoon yellow/light miso
1 tablespoon lemon juice
1 tablespoon water

Soak the cashews overnight in just enough water to completely cover them. The next day, drain and rinse the cashews. Set aside. In a medium sauté pan, sauté the onions in the 1 tablespoon of oil until translucent and tender, about 5 to 7 minutes.

Place the soaked cashews, sautéed onions, miso, lemon juice, and water into a blender and process until smooth.

Yield: 20 servings, depending on size of baguette

Did You Know: Bruschetta means “roasted bread.”

Compassionate Cooks Tip: You can make your olive mixture ahead of time and refrigerate it in an airtight container. For that matter, you can also prepare your bread ahead and store in a separate airtight container, then assemble right before you serve them.

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