PEACH BASIL BRUSCHETTA WITH VEGAN CREAM CHEESE

Cook clean with chef Jane Nshuti, and try this delicious plant-based starter.

Vegan cream cheese

Ingredients:

  • 350g Tofu drained 
  • 2 tbsp lemon juice 
  • 2 tbsp apple cider vinegar 
  • 1tsp onion powder
  • 1tsp garlic powder 
  • 1tsp salt
  • 1tbsp nutritional yeast 
  • ⅓ cup refined coconut oil

Directions:

  1. To make the cream cheese, drain  the tofu and remove all the  excess liquid before blending.
  2. Use a food processor to process  tofu in a high-powered blender with lemon juice, apple cider vinegar, onion powder, garlic powder, salt, and coconut oil until smooth. Pour the cream cheese into a bowl. Cover and refrigerate for at least 4 hours until set.

Peach Basil bruschetta 

Ingredients:

  • 1 baguette, sliced
  • 2 tbsp olive oil
  • 1 garlic clove
  • 5 peaches, diced
  • 1/4 cup chopped fresh basil
  • 1 tbsp Apricot Jam
  • 1/2 cup Vegan cream  cheese

Directions:

  1. Preheat the oven to 180
  2. Arrange the baguette slices on a baking sheet. Brush both sides of the bread with the olive oil. Rub the top side of each crostini with the garlic clove and season with salt to taste. Bake the crostini until they are lightly golden and crisp, about 6 to 8 minutes.
  3. While the crostini are baking, in a medium bowl, combine the peaches with the jam and basil.
  4. Spread some of the vegan cream cheese over each crostini and top them with some of the peach mixture.
  5. Serve immediately.