Stuffed Nasturtium Flowers with Cashew Ricotta Filling
Ingredients
- nasturtium flowers
- 2 cups cashews (soaked)
- 1/4 cup water (add more if needed)
- 1 capsule probiotic powder
- 1 teaspoon fresh lemon juice
- nutritional yeast
- pinch of salt
Preparation
Blend the soaked cashews with water until smooth.
Wrap the mixture in cheesecloth and place in a metal strainer with a weight on top; let ferment on the countertop for 24-48 hours, but no more than 48 hours.
Add a teaspoon of fresh lemon juice, nutritional yeast, and a pinch of salt to flavor the cashew ricotta.
Refrigerate the cashew ricotta until ready to use.
Stuff the cashew ricotta into fresh nasturtium flowers and serve as a cold appetizer.
