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Food

Manuka Honey and Cashew Ricotta Crostini

Makes 24 crostini.

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Manuka Honey and Cashew Ricotta 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

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
02
cashews with salt, lemon zest, and juice.
03
If necessary, add water to blend. Spread 1/2 tsp (2 mL) manuka honey on each crostini
04
and top with 2 tsp (10 mL) cashew-ricotta. Sprinkle with chives and black pepper.

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