📖 Instructions

1. Preheat your oven to 350°F (175°C). This is crucial for perfectly crisp crostini, so don't skip this step!
2. In a small bowl, whisk together the cashew butter, nutritional yeast, lemon juice, garlic powder, salt, and pepper until completely smooth and creamy. If it seems too thick, add a tiny bit of water, a teaspoon at a time, until you reach your desired consistency. Think smooth, not runny!
3. Spread the cashew cheese mixture evenly onto your baguette slices. Make sure to get a nice, even layer to prevent uneven cooking and to get that full cheesy flavor in every bite. A thin, even layer is key!
4. Place the sundried tomatoes on top of the cashew cheese. If using whole sundried tomatoes, consider chopping them into smaller pieces first. Arrange the tomatoes nicely for both flavor and aesthetic appeal!
5. Bake for 12-15 minutes, or until the crostini are golden brown and the cashew cheese is slightly browned and bubbly. Watch them carefully—they can go from perfect to burnt in a flash!
6. Remove the crostini from the oven and let them cool slightly before serving. I know, waiting is hard, but it allows the cheese to set a little and makes for easier handling. Use toothpicks to serve these cute little bites if desired!
7. Once cool enough to handle, delicately drizzle with olive oil if you wish. A high quality olive oil can make all the difference—don't cheap out here!