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.