In The Kitchen With Tanya Rose

Week #10 Bruschetta with Cashew Cheese Sauce


Bruschetta with Cashew Cheese Sauce


  • 1-2 boxes of cherry or grape tomatoes, sliced in half
  • fresh basil
  • 2 cloves of garlic, crushed, set aside 1/2 t
  • 2 T olive oil
  • 1/2 c balsamic vinegar
  • 1 c of soaked raw cashews
  • 1 T nutritional yeast
  • half a lemon, juiced
  • salt and black pepper
  • bread of your choice



  1. To make the Bruschetta, heat the olive oil in a sauté pan adding the garlic, sautéing until golden brown. Don’t burn!
  2. Add the oil and garlic to a medium bowl.
  3. Roll a few leaves of basil tightly and slice lengthwise into small strips.
  4. Meanwhile, put the balsamic vinegar into a sauce pan, heat until boiling. Once it boils, set aside to cool until it becomes syrupy.
  5. Add the sliced tomatoes to the bowl with olive oil and garlic. Add the basil, a dash of balsamic vinegar, salt and pepper.
  6. Slice the bread and toast in the oven until lightly toasted. Top with the tomato mixture and drizzle with the balsamic reduction.

untitled (3 of 3)

  1. To make the Cashew Cheese Sauce, blend the drained cashews and nutritional yeast in a blender.
  2. Add the lemon juice, the 1/2 t of garlic, salt and pepper to the blender; blend on the soup setting.
  3. Add water as needed for the right consistency.
  4. Either drizzle on top or put on the bread before the tomato mixture and balsamic reduction.
Happy Monday xoxo

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