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
Manuka Honey and Cashew Ricotta Crostini
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:
- calories57
- protein2g
- fat3g
- saturated fat1g
- trans fat0g
- carbohydrates7g
- sugars4g
- fibre0g
- sodium71mg
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.
Amie Watson is a Montreal-based freelance writer, television contributor, and founder of the Fork That app. Her work has appeared in the Montreal Gazette, enRoute magazine, and The Globe and Mail.
