Vegan Wild Blueberry Cashew Spread on Crostini with Fresh Basil


The holidays are just around the corner and this vegan Wild Blueberry appetizer is the perfect party snack to serve your guests. Not only is each pretty blue crostini super flavorful, but you also get incredible Wild Blueberry antioxidants in each bite!


I have to say Wild Blueberries add a bit of luxury to my holiday party spread. Paired with Prosecco, a fine wine or sparkling mineral water with lemon and these Wild Bites have been a big hit at my holiday parties. This appetizer has savory-sweet flavors featuring cashew cheese spread, frozen Wild Blueberries, fresh basil, extra virgin olive oil and a hint of fleur de sel all on a crispy toasted crostini slice.

For the garnish, I used fresh basil, fleur de sel and a drizzle of buttery extra virgin olive oil. But you could also play around with:

* fresh mint
* orange or lemon zest
* aged balsamic vinegar
* pepper or chili flakes
* chopped chives, rosemary or parsley
* harissa

While they bite into this appetizer, I love telling my guests that Wild Blueberries are two times more antioxidant dense than cultivated blueberries and that they are completely native to the land they grow on and have been around for 10,000 years!


People get really excited when they learn that these indigenous berries are derived from the thin glacial soils and harsh northern climate of Maine, Eastern Canada and Quebec. After tasting this appetizer and hearing this story, I definitely feel like my guests know exactly how much I care about them because of the ingredients I use.

And, better yet this crostini appetizer can be enjoyed by everyone because it is vegan, soy-free, dairy-free and if you use a gluten-free bread, it is gluten-free as well. If you prefer to use crackers or veggie sticks to pair with the spread, you can do that too! This rich “cream cheese” spread is also dreamy on toasted bagels.


Printer Icon

Vegan Wild Blueberry Cashew Spread on Crostini with Fresh Basil

1 ½ cups raw cashews
½ cup frozen Wild Blueberries, warmed to room temp
2 Tbsp coconut butter, melted (or sub with coconut oil if needed, but butter is a bit creamier)
¼ tsp pink salt or fleur de sel

1 loaf french bread or a gluten-free substitute, sliced into crostini rounds
1 bunch fresh basil or mint
¼ cup frozen Wild Blueberries
Extra virgin olive oil
Fleur de sel or pink salt

Optional: lemon or orange zest

1. The day before you plan to prepare the cream cheese spread, soak your raw cashews in warm water. Soak for at least eight hours for the silkiest spread. Cashews will process more smoothly the more soaked they are.

2. Drain your cashews and rinse well in warm water. Add the soaked cashews to a food processor or high-speed blender. Also add in the Wild Blueberries, coconut butter and salt. Process until smooth. The juices from the Wild Blueberries along with the soft melted coconut butter should be enough to process the cashews, but if your cashews are on the dry side or the blend isn’t coming together, add non-dairy milk in splashes until it blends clean. You want a rich, velvety spread.

3. Pour the cashew butter into a small bowl and fold 2 Tbsp of Wild Blueberries into the spread. Cover the bowl with foil or plastic wrap and place in the fridge to chill – at least an hour should do it.

4. Preheat oven to 350 degrees. Lay all your bread slices on a baking sheet, brush them with a tiny bit of extra virgin olive oil if desired, toast just until the edges are nice and crispy. Remove the bread from the oven and let cool for ten minutes.

5. Spread the chilled Wild Blueberry spread on the crostini. Garnish with a few Wild Blueberries, extra virgin olive oil, finely chopped basil or mint and a pinch of fleur de sel.. Enjoy!

About the Author

Kathy Patalsky is the creator of the vegan food blog HealthyHappyLife.comand is the author of two cookbooks: 365 Vegan Smoothies and Healthy Happy Vegan Kitchen. Kathy is also the founder of the popular recipe-sharing website FindingVegan.comKathy grew up in Santa Cruz California, and currently lives with her husband and two cats in Los Angeles. Kathy’s blog merges her favorite things: art, food, wellness, writing, animals and community.