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Fall Crostini

Updated: Nov 24, 2021

Fall Crostini with Cashew Cream, Fried Sage, Butternut Squash, and a Balsamic Glaze!


French bread cut into Crostinis, toasted

1 cup of raw cashews

1/3 cup of nutritional yeast

Pinch of Salt

1 tbl of Lemon Juice

1/2 tbl crushed garlic

1/4-1 cup of water

2 cups of chopped butternut squash

Balsamic Glaze

Sage Leaves

Vegetable Oil


Soak your cashews in water over night

Preheat oven to 400

Drain your cashews and place into food processor or blender

Add in your lemon juice, 1/4 cup of water and nutritional yeast

Blend until smooth (adding more water when necessary) Consistency should be similar to peanut butter

Season with salt

Set aside until ready to use

Toss your squash with a little oil and salt

Bake in preheated oven for 20-30 minutes until roasted

Remove and set side

Heat a little oil in non stick pan over medium high heat

When oil is hot, add in your sage leaves

Fry for 1-2 minutes

Remove and drain on paper town


Spread your crostini with your cashew spread

Top with a little roasted butternut squash pieces

Drizzle with balsamic glaze and top with fried sage

Repeat with remaining ingredients

Serve and enjoy!


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