Vegan Edamame Crostini

This is a great vegan dip that can be served with vegetables or on toasted bread. The longer they sit, the better the flavors meld. So best to make a day or two ahead of your big party day when you have other important stuff to tend to. Just assemble before serving for a simple yet crowd pleasing hors d’oeuvre. The basic recipe is from here but I made some changes. Edamame are soy beans that can be bought  fresh or frozen, shelled or whole pods. I have used shelled frozen edamame from Trader Joe’s and it saves a ton of time compared to whole pods. The addition of tofu gives a smooth, silky finish and I promise you won’t miss cheese.

edamame crostini

Ingredients for edamame dip

12 oz shelled edamame

7oz firm tofu

2 tablespoons olive oil

zest and juice 1 large lemon

4 pearl onions

2 cloves garlic

handful of cilantro roughly chopped

handful of mint leaves roughly chopped

1/4 teaspoon salt

1/4 teaspoon pepper

Ingredients for crostini

1 loaf French bread cut into 1/4 inch round or oval slices

1 tablespoon olive oil


1. Cook edamame according to package instructions.

2. In a food processor, take drained tofu, cooked edamame, pearl onions, garlic, olive oil, lemon zest and juice, salt, pepper, cilantro and mint leaves. Process until smooth. Add little water if needed.

3. Add more salt and pepper if needed. The spread can be stored at this stage in a refrigerator for 4-5 days.

4. When ready to make crostini, preheat oven to 400F.

5. Brush a light coat of olive oil onto each slice of bread. Bake for 8 minutes or until the bread is crisp.

6. Spread edamame dip on crostini when ready to serve.


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