Cashew Ricotta
Ingredients
The Ricotta
-
2
cups
raw cashews (soaked)
-
1
juice
lemon
-
3
tbsp
white or apple cider vinegar
-
½
tsp
sea salt
-
2
tbsp
nutritional yeast
-
1
tsp
garlic powder (optional)
-
1
tsp
onion powder (optional)
-
¼ - ½
cup
water
For the Onions
-
1
large
white sweet onion (finely sliced)
-
1
tsp
olive oil
-
1
tsp
vegan margarine or butter
For the Toast
-
1
tbsp
Bee Maid Honey
-
1
piece
sourdough bread
-
fresh sprigs
thyme
Instructions
- Soak cashews in cold water for at least 2 hours or up to 24 hours, or in hot water for 30 minutes.
- Strain and rinse the cashews before transferring them to a blender.
- Blend the cashews with lemon juice, vinegar, salt, nutritional yeast, garlic powder, onion powder, and water until it resembles ricotta.
- In a skillet, heat olive oil and cook the sliced onions on low-medium heat until caramelized, about 30-40 minutes.
- Toast the sourdough bread, spread the cashew ricotta on top, add caramelized onions, drizzle with honey, and sprinkle with thyme.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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