Preparation time is 15minutes
Total time is 15minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
6
- 2 cups natural cashews
- 1/2 lemon, juiced
- 2tablespoons nutritional yeast
- 1 loaf sourdough bread, sliced, toasted
- 4 bananas, peeled, thinly sliced
- 125grams raspberries
- 2tablespoons pepitas
- 1/3 cup golden syrup
Description
This plant-based 'ricotta' is delicious spread over toasted sourdough bread, then topped with fruit and golden syrup.
Instruction tip
Tip:Store vegan ricotta, covered, in a airtight container in the fridge or freezer.
Method
Step 1 of 4
Place cashews in a large bowl. Cover with cold water. Stand for 2 hours. Drain.
Step 2 of 4
Place cashews, ½ cup cold water, lemon juice and yeast in a blender.
Step 3 of 4
Blend until creamy and almost smooth.
Step 4 of 4
Spread cashew mixture over bread. Top with banana, raspberries and pepitas, then serve drizzled with golden syrup.
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