Preheat the oven to 375°F. Place the baguette directly onto the oven rack and bake until lightly browned on the outside, about 8 to 10 minutes. Remove from the oven and allow to cool. (Leave the oven on if you plan on making the balsamic bell pepper bruschetta topping.)
Prepare the creamy cashew cheese:
While the baguette bakes, place all ingredients for the creamy cashew cheese into a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. You can add an extra splash or two of milk if needed, but don’t let the mixture get too thin.
To make the balsamic bell pepper bruschetta topping:
Place the diced peppers and olive oil into a roasting pan or oven-safe skillet and toss to coat. Place into the oven (already preheated to 375°F) and bake for 20 minutes, or until tender and lightly browned in spots, flipping once about halfway through. Remove from the oven and allow to cool for a few minutes.
When the peppers have cooled down a bit, place them into a medium bowl and add the remaining ingredients, then stir to combine.
To make the strawberry mojito bruschetta topping:
Place all ingredients into a medium bowl and stir to combine.
To make the spicy tomato & Kalamata olive bruschetta topping:
Place all ingredients into a medium bowl and stir to combine.
To finish and serve the bruschetta:
Once the baguette is cool, preheat your oven’s broiler. Cut the baguette into ½ inch thick slices. Arrange the slices on a baking sheet and place it under the broiler. Broil just until the slices begin to brown on top, about 2 to 3 minutes, watching carefully to avoid burning.
Slather the tops of the slices with the creamy cashew cheese, then spoon the bruschetta topping over the cheese.
Serve.
Notes
Use 1 baguette and 1 batch of creamy cashew cheese for each topping you decide to make (so 3 baguettes and 3 batches if you make all three types).
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