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Manuka Honey and Cashew-Ricotta Crostini
Makes 24 crostini
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.
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Ingredients
- 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
- 24 crostini
- Snipped chives and freshly ground black pepper, to garnish
Nutrition
Per serving:
- calories 57
- protein 2g
-
fat
3g
- saturated fat 1g
- trans fat 0g
-
carbohydrates
7g
- sugars 4g
- fibre 0g
- sodium 71mg
Directions
01
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.
