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Roasted Garlic & Mushroom Bruschetta

Updated: Oct 10, 2018

This vegan bruschetta recipe contains sautéed mushrooms and our Fauxmagerie Zengarry Creamy Swiss cashew cheese. The rich, hearty flavours of these toasty treats are sure to bring warmth to your Holiday get-together and are so delicious no one will miss the dairy!


1 baguette 1 pkg. Zengarry Creamy Swiss cashew cheese

4-6 cloves of roasted garlic 6 c. chopped mushrooms (I used a mixture of white mushrooms, Portobello and Shiitake)

1 Tbsp. thyme 1/8 c. of balsamic vinegar 1/2 tsp. sea salt Ground pepper to taste


1. Roast the garlic by first cutting the top of the bulb of garlic. Pour a drizzle of olive oil over the bulb and roast in the oven at 425 ° F for 30 minutes until tender and slightly browned.

2. In a large skillet, sauté mushrooms, roasted garlic and thyme with a little water until mushrooms are reduced and mushroom water is absorbed. Add the balsamic vinegar and salt, and cook for another two minutes. Remove from the oven. Add salt and pepper to taste.

3. Slice the baguette into slices. Bake at 400 degrees F until the top begins to brown. Remove from the oven. Flip the slices and spread them with Fauxmagerie Zengarry Creamy Swiss cashew cheese. Return to the oven until the edges of the bread are slightly browned.

4. Place spoonful of mushroom mixture on each slice. Garnish with parsley, or drizzle with olive oil, if desired.


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