This simple recipe combines a creamy, dairy-free spread with the herbaceous sweetness of manuka honey. If you’re avoiding cashews, use almonds or hulled sunflower seeds instead. For a thicker “ricotta,” transfer blended cashews to cheesecloth and squeeze out excess liquid, then add more lemon, salt, and pepper to taste. Serve with crostini, crackers, or raw vegetables for even more prebiotic power.
1 cup (250 mL) raw whole cashews
1/2 tsp (2 mL) salt
Zest and juice of 1 lemon
1/4 cup (60 mL) manuka honey
Snipped chives and freshly ground black pepper, to garnish
Soak cashews in 1 cup (250 mL) water for 30 minutes. Drain, then, in blender, blend cashews with salt, lemon zest, and juice. If necessary, add water to blend. Spread 1/2 tsp (2 mL) manuka honey on each crostini and top with 2 tsp (10 mL) cashew-ricotta. Sprinkle with chives and black pepper.