Cashew and strawberry vinaigrette bruschettas

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  • 1 baguette, sliced diagonally into 12 pieces
  • 1/4 cup basil, minced
  • 2 cups strawberries
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 1/3 cup olive oil

For the cashew spread:

  • 5.5 oz cashews, soaked for at least 8 hours
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1 garlic clove
  • 2 tbsp nutritional yeast (optional but recommended)
  • 1/4 cup water

For the vinaigrette:

  • 1/3 cup strawberries
  • 2 tbsp sugar
  • 1/3 cup balsamic vinegar

For the balsamic vinegar reduction:

  • 1/2 cup balsamic vinegar


For the vinaigrette, blend the strawberries and sugar in a food processor until obtaining a purée. Transfer to a jar and add balsamic vinegar. Cover and allow to rest at room temperature for at least 5 hours, ideally overnight. Then in a bowl, put the mustard mixture, olive oil, pepper and salt.

Put the ingredients for the cashew spread in a food processor and grind until obtaining a thick and smooth paste. Set aside.

In a small pot, bring the balsamic vinegar to a boil and reduce over medium heat for around 10 minutes, until the liquid has reduced to 3 tablespoons. Remove from the heat and set aside.

To assemble, spread the cashew paste over the bread, vinaigrette, add a good portion of strawberries, and decorate with basil and balsamic vinegar reduction.