Blueberry Crostinis
[Vegan]

To Toast the Bread:

1. Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet, lining it with parchment paper. In a small bowl, mix together the melted butter, olive oil, minced garlic, dried parsley, garlic powder, and red pepper flakes until combined.
2. Place slices of baguette flat unto your baking sheet and brush with mixture and bake them in the oven for 10-15 minutes, until golden brown and crisp around the edges.
3. Meanwhile, make the vegan cream cheese sauce.

To Make the Vegan Cream Cheese:

1. Add all ingredients into a high-powdered blender (cashews first) and blend until sauce becomes creamy. NOTE: If needed, add a bit more lemon juice or water (1 Tbsp at a time), until desired consistency is met. Set aside.

To Make the Blueberry Compote/Topping:

1. In a medium saucepan over medium-high heat, add the blueberries, lemon juice, cane sugar, vanilla, and water together, stirring until everything comes to a boil and the blueberry juices are released.
2. Reduce heat to medium-low and continue cooking until the liquid is reduced considerably, stirring occasionally about 10 minutes. To thicken, mix together the arrowroot and WARM WATER until combined and "milky" in consistency. Add to the blueberry mixture and stir until it begins to thicken. Once done, remove from heat.

For the Assembly:

1. Once bread slices are toasted, remove them from oven, letting them cool for 1-2 minutes or until they are safe to handle.
2. Generously spread the vegan cream cheese sauce unto each slice of bread followed by 1-2 Tbsps of the blueberry compote/topping. Repeat until all crostinis are made. Garnish with thyme leaves, if desired.
3. Bon Appetit!