Vegan Bruschetta (3 Ways!) with Creamy Cashew Cheese

• 1 baguette see note, Specially Selected French

For the creamy cashew cheese (see note):

• 1 cup cashew nuts soaked in water 4-8 hours, drained and rinsed, raw
• ¼ cup soy milk or almondmilk
• 1 tablespoon lemon juice
• ¼ teaspoon salt plus more to taste, iodized

For the balsamic bell pepper bruschetta topping:

• 3 bell peppers assorted colors (available in 3-packs at ALDI), finely diced, medium
• 1 tablespoon extra virgin olive oil organic
• 1 tablespoon balsamic vinegar
• 1 garlic minced, clove
• 2 tablespoons parsley finely chopped, fresh
• ¼ teaspoon salt plus more to taste, iodized
• ¼ teaspoon ground black pepper Stonemill brand

For the strawberry mojito bruschetta topping:

• 8 ounces strawberries fresh, hulled and diced
• 1 tablespoon lime juice
• 1 ½ teaspoons maple syrup 100% Pure
• 2 tablespoons mint leaves finely chopped fresh
• ½ teaspoon lime zest
• ¼ teaspoon ground black pepper Stonemill brand
• Pinch salt

For the spicy tomato & Kalamata olive bruschetta topping:

• 2 cups Roma tomato about 4 medium tomatoes, diced
• ½ cup kalamata olives chopped
• 1 tablespoon extra virgin olive oil organic
• 1 tablespoon red wine vinegar
• ¼ cup basil finely chopped, fresh
• 1 garlic minced, clove
• ½ teaspoon crushed red pepper flakes or more to taste
• Pinch salt iodized