Sautéed Peaches with Mint Basil Cashew Ricotta
Ingredients
Cashew ricotta
- 1 1/2 cups cashews, soaked overnight
- 2 tablespoons nutritional yeast
- Juice of 1/2 lemon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 cup cashew water
- 1 tablespoon fresh mint
- 1 tablespoon fresh basil
Peach sauté
- 1 tablespoon olive oil
- peaches
- 1 tablespoon maple syrup
- chili flakes
Preparation
Cashew ricotta
Drain and reserve the cashew water
Add all the ingredients except water into a food processor
With machine whirling, add water
If you require more than 1/4 cup, add 1 tablespoon at a time
Scrape down sides as needed
Peach sauté
Add a tablespoon olive oil into a nonstick pan
Add peaches and sauté over medium high heat
Add a tablespoon of maple syrup and continue to cook until peaches start to soften
Season with chili flakes
Assembly and serving
Serve the sautéed peaches over the cashew ricotta
Tips
The cashew ricotta can be made in advance and stored in the refrigerator for up to 1 week
Reserving the cashew water helps to make the creamiest cheese
