Vegan Bruschetta (3 Ways!) with Creamy Cashew Cheese

• 1 Specially Selected French Baguette see note

For the creamy cashew cheese (see note):

• 1 cup raw cashews soaked in water 4-8 hours, drained and rinsed
• ¼ cup Friendly Farms original unsweetened soy or almondmilk
• 1 tablespoon lemon juice
• ¼ teaspoon Stonemill iodized salt plus more to taste

For the balsamic bell pepper bruschetta topping:

• 3 medium bell peppers assorted colors (available in 3-packs at ALDI), finely diced
• 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil
• 1 tablespoon balsamic vinegar
• 1 garlic clove minced
• 2 tablespoons finely chopped fresh parsley
• ¼ teaspoon Stonemill iodized salt plus more to taste
• ¼ teaspoon Stonemill Ground Black Pepper

For the strawberry mojito bruschetta topping:

• 8 ounces fresh strawberries hulled and diced
• 1 tablespoon lime juice
• 1 ½ teaspoons Specially Selected 100% maple syrup
• 2 tablespoons finely chopped fresh mint leaves
• ½ teaspoon lime zest
• ¼ teaspoon Stonemill Ground Black Pepper
• Pinch salt

For the spicy tomato & Kalamata olive bruschetta topping:

• 2 cups diced Roma tomatoes about 4 medium tomatoes
• ½ cup Specially Selected Kalamata olives chopped
• 1 tablespoon SimplyNature Organic Extra Virgin Olive Oil
• 1 tablespoon red wine vinegar
• ¼ cup finely chopped fresh basil
• 1 garlic clove minced
• ½ teaspoon Stonemill crushed red pepper flakes or more to taste
• Pinch Stonemill iodized salt