Vegan Brown Butter Mushroom Crostini with Crispy Sage and Herb Cashew Cheese
Hello & Happy Tuesday!!
If there is one thing I love, it’s a good app!
In recent years I’ve gotten bored with main dishes as halfway thru it’s not exciting and that goes for just about any dish. Well, unless it’s perhaps a dessert lol.
So I love to explore effortless apps that can be thrown together, but look like you spent hours in the kitchen. Cue the new vegan Brown Butter Mushroom Crostinis with Crispy Sage and easy Herb Cashew Cheese!
This new concept literally called to me for months. A while back I jumped on the brown butter train. Initially I didn’t see what all the fuss was about. However, with cooking down butter to a more golden hue, you can derive much more flavor. It’s so good, you can literally throw brown butter into just about any dish and have a winner.
Something I’ve also be recently infatuated with, is mushrooms! I nailed a staple mushroom dish last holiday and have been looking for more ways to feature them in dishes with every chance I get. That being said, I had this concept on my bucket list!
What’s great about this recipe? Everything! It’s quick, easy, cheesy, affordable, perfect for any season, packs tons of flavor, packs plant protein, the cheese can be used for a variety of dishes, it features dried herbs vs fresh, has aesthetic appeal, multiple textures, brown butter and sage go seamlessly together, and this can easily be made in bulk!
If you love effortless apps that look like a million bucks or simply crave all things brown butter, you have to try these new vegan Brown Butter Mushroom Crostinis with Crispy Sage and easy Herb Cashew Cheese!
Why this recipe is great:
Quick
Easy
Affordable
Cheese can be used for other dishes
Packs plant protein
Features brown butter and sage (best duo)
Can easily be made in bulk
Aesthetic appeal
[tasty-recipe id=”61880″]