Cucumber and Dill Cashew Ricotta Toast
Ingredients
- 1 1/4 cup cashews soaked overnight
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons fresh basil
- 1 tablespoon fresh mint
- 1/4-1/2 cup cashew nut water
Assembly
- fresh cucumbers
- fresh dill
- bread for toasting
Preparation
Reserve the nut water from the soaked cashews to use in the recipe for creamier cheese.
Place all the cashew ricotta ingredients into a food processor and blend until creamy.
Toast bread slices until golden brown.
Spread the cashew ricotta on the toasted bread and top with sliced cucumbers and fresh dill.
Tips
The cashew ricotta can be stored in the fridge for up to a week for later use.
