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Welcome back. Today I am making a vegan appetizer that is perfect for Thanksgiving
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Cranberry and cashew cheese crostini. This recipe uses a homemade cranberry sauce, so if you want
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you could double or triple up the cranberry sauce and use the rest for Thanksgiving dinner. You know
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feed two birds with one seed. Personally, I think appetizers are super important for Thanksgiving
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because they keep everyone happy while they're waiting for dinner. Including me. Keeps me happy
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while I'm cooking. As usual, the recipe is linked in the description below if you want to follow
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along. So the first thing we're going to do is make that cranberry sauce. I'm going to start by
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dicing one and a half cups of onion and mincing two cloves of garlic. Then I'm going to melt three
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tablespoons of vegan butter in a large saute pan over medium heat. I'm going to add my onion and
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let it cook for about 15 minutes, stirring every so often. After about 15 minutes, the onion should
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be turning just a little bit brown. At that point I want to add my garlic and let it cook for another
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five minutes. If your cranberry sauce starts getting too dry at any point, you can add a
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splash of water to keep it from drying out. Now I'm going to turn the heat down to medium low
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and I'll just give it a few minutes for the pan to cool off. If you don't let it cool, your
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cranberry juice might evaporate as soon as it hits the pan. So once it's cooled, then I'm going to add
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three-eighths of a cup, or that's also six tablespoons each, of cranberry juice and brown
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sugar. Make sure you're using pure cranberry juice here and not cranberry juice cocktail
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So I'm just going to stir that up a bit until the sugar is dissolved. Now I'm going to add
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three-quarters of a teaspoon of red wine vinegar and one and a quarter cups of fresh cranberries
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I'll turn the heat back to medium just until the juices start to boil and then I'll turn it down
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to simmer for about 15 minutes. The cranberries should start getting soft before the 15 minutes
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is up. At that point I'm going to use my potato masher to mash them up. I want to end up with a
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jelly-like consistency for my cranberry sauce, so if it's too thick I'll add some water. If it's
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too thin I'll let it cook a little bit longer. Keep in mind though that it will thicken up as it
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cools, so don't overcook it. The cranberry sauce is almost done. I'm just going to add a quarter
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teaspoon of cinnamon and an eighth of a teaspoon of salt. Mix it up and then set it aside. Now let's
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get to the crostini making. I just have a regular baguette here and I am going to slice it diagonally
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Anywhere from half an inch to three quarters of an inch thick is perfect for crostini. Now I'm going
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to spray the slices on both sides with olive oil and then place them in a single layer on a baking
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sheet. I'll put them under the low broiler for two minutes and then turn them over and broil the other
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side for another two minutes. All that's left to do now is the assembly. So I am going to take some
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cashew cheese. I have Miyoko's cream cheese here. You can also use treeline cashew cheese. That's a
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really good one if you want to use that. So I will spread some cashew cheese on top and then top that
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with a spoonful of cranberry sauce. Now at this point if you want to put some fresh parsley or
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thyme on top you can do that. I like walnuts on mine so I'm going to use those. And we are done
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I love this contrast between the creamy cashew cheese and the acidity of the cranberry sauce. It
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all just goes together so perfectly. Well that is all for this video and for my thanksgiving series
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but if you're still looking for more thanksgiving recipes I have a ton of them on my website. I will
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put a link in the description if you want to check them out. I will see you next time. Bye
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Thank you so much for watching. I hope you have a wonderful thanksgiving if you're celebrating it
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and I'll see you next time
