We love finding inspiration from outside the plant-based food world. This cheese and peas spread recipe written by Antoni Porowski (of Queer Eye fame) for Boursin seemed like a great opportunity to veganize!
If you're not up to making your own crostini, you can always use store-bought crackers.
1 package Fauxmagerie Zengarry Garlic & Fine Herbs cashew cheese
1 cup of peas, fresh or thawed from frozen
½ cup and 1 Tbsp olive oil, divided.
Salt and pepper, to taste
Preheat the oven to 350 degrees F. Slice baguette into thin pieces, about ¼” thick. Brush both sides with olive oil and top with a bit of salt and pepper.
Roast the baguette slices for about 16-18 minutes, flipping halfway.
While the baguette is toasting, use a food processor to blitz the fresh peas and the package of Fauxmagerie Zengarry Garlic & Fine Herbs fauxmage. The peas should be mostly blended, but not totally smooth.
Put the spread in a bowl, top with the 1 Tbsp olive oil, salt and pepper.