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A slice of vegan bacon ricotta crostini with maple syrup drizzling over it on a cutting board.

Vegan Crostini

Serve vegan crostini with toasted bread, cashew creamy ricotta, crispy vegan bacon pieces and drizzled with maple syrup.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 24
Calories 168kcal


Cashew Ricotta

  • 1 clove garlic peeled and chopped
  • 1 cup raw cashews soaked and drained*
  • ½ cup plant-based milk not vanilla, plain
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon dried basil
  • 1 tablespoon mild miso paste

Vegan Crostini

  • 1 baguette (we used a whole wheat one)
  • 1 tablespoon extra virgin olive oil
  • 7 to 8 slices veggie bacon (see notes)
  • Maple Syrup


For the Cashew Ricotta:

  • Add olive oil and chopped garlic to a microwave-safe bowl. Microwave for 30 seconds. Then microwave in 15-second increments until the garlic becomes aromatic and tender. Set aside for a few minutes to cool. Add the garlic and oil to the bowl of a food processor.
  • Add soaked cashews, chopped garlic, plant-based milk, nutritional yeast flakes, basil, and miso paste. Pulse a few seconds. Use a spatula to scrape the sides. Repeat this process until it's smooth. Cover and set aside.

For the Vegan Crostini:

  • Preheat oven to 375°F/190°C. Line a baking sheet with parchment paper.
  • Cut the baguette into 24 slices and place on a baking sheet.
  • Bake for 7 to 10 minutes, until bread is toasted. Remove from oven and set aside.
  • Cook the vegan bacon for 2 to 3 minutes per side, turning only once. Turn and repeat for the remaining side.
  • Remove from skillet and set aside to cool. Vegan bacon will become crispier as it dries/cools. Break into pieces.
  • Top each piece of toasted crostini with a dollop of cashew ricotta, vegan bacon pieces, and drizzled maple syrup.


Soaking Raw Cashews

You can do a long or quick soak to get the cashews tender.
  • Long soak cashews: Place cashews in a lidded container. Add water until the cashews are covered. Place the lid on and refrigerate at least two hours, up to overnight.
  • Quick coach cashews: Place raw cashews in a saucepan, add water until cashews are covered, and bring to a boil over medium heat. Cook for 3 to 5 minutes, until cashews are tender. Remove from heat and allow to cool. Either process: drain the water.

Ricotta Seasoning options

Feel free to add additional seasonings to the ricotta, like dried oregano, basil, and/or salt and pepper to taste.


Calories: 168kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Sodium: 93mg | Potassium: 60mg | Vitamin A: 10IU | Calcium: 17mg | Iron: 0.8mg