Before I stopped eating dairy I had a love affair with cheese. Unfortunately, cheese didn?t love me back. My body hasn?t been able to handle dairy products for as long as I can remember. In middle school and high school I would take Lactaid (an enzyme that helps break down lactose) so I could keep eating my favorite foods. After years of stomach cramps and digestive issues, I eliminated dairy products from my diet and I feel so much better. Besides, who needs cheese when you can make delicious vegan appetizers like these creamy cucumber and dill crostini"Growing up my dad would make cute little toasts topped with cream cheese, sliced cucumber, and fresh dill. It was a staple appetizer at pool parties and holidays. They were nothing fancy, but the flavors and textures all just worked perfectly together. Now that summer is here I?m craving those little toasts so I decided to create my own version. The combination of cool cucumber and dill is so refreshing. And the cashew spread ? heaven! If there are any leftovers, save the cashew cheese to spread on bagels or use it as a veggie dip.If you?re adverse to dill, simply swap it for your favorite herb. Thinly sliced basil would taste fantastic. Parsley or mint would work, too! To get a jumpstart on party prep, you can make the cashew cheese spread ahead of time. The day of your barbecue, buy a fresh baguette and slice your cucumber. We got fancy and used a vegetable peeler to create thin strips, but you can also just slice it...