Appetizers

November 22, 2021

Oil-Free Vegan Crostini Appetizer

This Oil-Free Vegan Crostini Appetizer is a tasty app for vegans and non-vegans alike! Made with an almond spread and topped with fresh figs, rosemary, and salt, this plant-based crostini will be a crowd pleaser!

Oil-Free Vegan Crostini Appetizer

Every time I cook with figs I can't help but admire how beautiful they are! The pink and green colors together are so pretty. So I thought I'd really showcase them with this crostini recipe.

Place a sliced fig right on top of your appetizer and it will turn from blah to beautiful. Not that this crostini is blah.. It has so much flavor in just a little bite!

On top of a slice of toasted bread lives a delicious almond spread. The spread is rich and creamy, slightly sweet but with a mainly savory/salty flavor profile. Then you add that beautiful fig which not only adds color, but also sweet (but not too sweet) flavor. A bit of fresh rosemary creates another layer of savory flavor. And then finally a sprinkle of salt. I'm telling you - the salt really makes the whole bite.

Why I love this Oil-Free Vegan Crostini Appetizer

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, sugar-free, and can be made gluten-free
  • Delicious appetizer  — this crostini makes an incredibly taste appetizer that even non-vegans will love
  • Minimally processed — when I searched for vegan crostini I found a bunch of recipes that use vegan cheese. I'd rather have something completely plant-based and minimally processed, so I came up with this recipe!

Oil-Free Vegan Crostini Appetizer

Ingredient Notes

  • Bread Slices: I used a baguette that I sliced into 1/2" pieces. If you are gluten-free, look for a gluten-free baguette. This also works with other types of bread.
  • Fresh Figs: any variety of fig is okay here. Mission figs have that beautiful red interior, but Brown Turkey figs still taste delicious!
  • Fresh Rosemary Sprigs: fresh rosemary is best. Dried rosemary could work - if you do use dried, be sure to chop it very finely.
  • Sea Salt: or any salt you have around.

Spread

  • Almonds: use raw almonds for best results.
  • Coconut Cream: This is the thick part in a can of coconut milk, or you can buy a small can of just the cream.
  • Garlic
  • Liquid Aminos: You can use tamari or soy sauce (which isn't gluten-free).
  • Balsamic Vinegar
  • Salt

Almond Spread Ingredients

How to make this Oil-Free Vegan Crostini Appetizer

Step 1. Soak the almonds in boiling water. This gets them nice and soft so they are easier to blend and create a paste instead of a nut butter when pureed.

Step 2. Blend the soaked almonds, coconut cream, garlic, liquid aminos, balsamic vinegar, and salt in a food processor until the mixture is combined.

Step 3. Spread the almond mixture onto a slice of bread and top with several fig slices. Garnish with rosemary and sprinkle with sea salt.

Oil-Free Vegan Crostini Appetizer

Frequently Asked Questions

Can I use another nut besides almonds?

I haven't tried this with any other nut, but I think that walnuts or cashews might work well. They will produce a slightly different flavor though.

For a no-nut version, I would suggest using sunflower seeds.

Is there a coconut substitution?

You could try adding some almond butter or another nut/seed butter. The spread will become a little thicker and less creamy, but it should still have a great flavor!

What if I can't find fresh figs?

I get it. Fresh figs can be tricky to find, especially in the spring.

Option 1. You can try this with dried figs. Dried figs tend to be sweeter than fresh, so the overall bite will be sweeter, but the flavors should still work well.

Option 2. You can try another type of fresh fruit. Apricots or nectarines would probably work best.

Oil-Free Vegan Crostini Appetizer

Recipe Prayer

Thank you God for this food. We are grateful for you abundance. Amen.

Related Recipes

Looking for other vegan-friendly appetizer recipes? Check out some of my favorites:

Tried this recipe?

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Oil-Free Vegan Crostini Appetizer

This Oil-Free Vegan Crostini Appetizer is a tasty app for vegans and non-vegans alike! Made with an almond spread and topped with fresh figs, rosemary, and salt, this plant-based crostini will be a crowd pleaser!

Author:

Elizabeth

Serves:

24

Prep:

70

min

cook:

0

min

total:

70

min

Ingredients

  • Bread Slices
  • Fresh Figs, sliced
  • Fresh Rosemary Sprigs
  • Sea Salt

Spread

  • 1 Cup Almonds
  • 1/3 Cup Coconut Cream
  • 3 Cloves Garlic
  • 1 Teaspoon Liquid Aminos
  • 1/2 Teaspoon Balsamic Vinegar
  • 1/4 Teaspoon Salt

Instructions

  1. Soak the almonds in boiling water for at least an hour.
  2. Blend the soaked almonds, coconut cream, garlic, liquid aminos, balsamic vinegar, and salt in a food processor until the mixture is combined.
  3. Spread the almond mixture onto a slice of bread and top with several fig slices. Garnish with rosemary and sprinkle with sea salt.
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography