Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Pistachio Yucca Crostini [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Every bite of this three-layer crostini is bursting with flavor. Simply choose your favorite crunchy bread (this recipe uses a multiseed baguette), then slather it with smooth, buttery yucca, a unique garlicky pistachio spread, and then colorful roasted tomatoes. Serve cold for a lovely, light appetizer.

Pistachio Yucca Crostini [Vegan]

This Recipe is :




Cook Time



For the Crostini:

  • 1 whole grain multi-seeds baguette

For the Pistachio Paste:

  • 1/2 cup raw pistachios, shelled
  • 1 garlic clove
  • 1/4 cup olive oil
  • Salt and pepper, to taste

For the Roasted Tomato:

  • 2 cups cherry tomatoes
  • 1/4 cup olive oil
  • Fresh rosemary
  • Salt and pepper, to taste

For the Yucca:

  • 3 cups yucca
  • 2 cups water
  • A pinch of salt
  • 2 tablespoons vegan butter
  • 1/2 cup coconut milk


To Make the Roasted Tomato:

  1. Preheat oven to 400°F degrees. Add the tomatoes to a small baking dish. Season with oil, rosemary, salt, and pepper and roast for about 20 minutes.

To Make the Yucca:

  1. Remove the thick skin from the yucca and cut into slices, then cut each slice into quarters. Bring to a boil with a pinch of salt. The water level does not need to cover the yucca completely. Boil for 15-20 minutes or until fork tender. Remove the soft yucca from the stove and drain the remaining liquid. Place the yucca chunks in a small bowl and mash. I used a table folk to mesh the yucca. Add the butter and coconut milk and continue to mash until you reach a smooth consistency.

To Make the Pistachio Paste:

  1. Add the pistachios to a food processor and blend until it reaches a grainy consistency. Add the garlic, oil, salt, and pepper and process for another minute until a paste-like mixture.

To Make the Crostini:

  1. Thinly slice the baguette. Add a layer of yucca, a layer of pistachio paste, and then 1-2 roasted tomatoes. Serve cold.





Simple, healthy desserts and sides for any lifestyle. Self-proclaimed foodie and passionate gardener eating my way to better health and hoping to meet a few friends on the way.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Vanilla Pear Cardamom Cocktail [Vegan]

Vanilla Pear Cardamom Cocktail

Super-Simple Sweet Potato and Quinoa Sliders [Vegan, Gluten-Free]

Simplest-Ever Sweet Potato and Quinoa Sliders [Vegan, Gluten-Free]

Maple Chai Tea Loaf [Vegan]

Maple Chai Tea Loaf

Ginger-Citrus Tofu Powerbowl with Bok Choy and Cashews [Vegan]

Ginger-Citrus Tofu Powerbowl with Bok Choy and Cashews

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Pistachio Yucca Crostini [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×