Vegan Cauliflower-Cashew Crostini With Tapenade

For the cauli-cashew cream:
1 cup steamed cauliflower florets
1/2 cup raw cashews, soaked overnight
2 tablespoons water
1-1/2 tablespoons nutritional yeast
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon white pepper
1/8 teaspoon salt

For the portabello tapenade:
1 cup pitted Kalamata olives
1/3 cup chopped portabello mushrooms
1 garlic clove
2 teaspoons capers
1 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper

For the crostini:
1 narrow baguette, cut into 16 3/8-inch thick slices
3 tablespoons chiffonade-cut fresh basil, for garnish
Balsamic vinegar for serving (optional)

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