Bruschetta with Vegan Ricotta and Roasted Tomatoes

Prep Time: 10 minutes

Cook Time: N/A

Servings: 4-6

Ingredients

120 g raw cashews (about 2/3 cup)

1 tsp garlic salt

1/4 tsp dried parsley

Pinch of flaky sea salt

Fresh ground pepper

Juice from 1/4 lemon (about 2-3 tsp)

Directions

1. Soak cashews in boiling water for a minimum of 30 minutes until they are soft. Drain and add to blender.

2. In the blender, add to cashews 3-4 tbsp warm water, garlic salt, parsley, salt and pepper. Optional, add dried red pepper flakes, or nutritional yeast for a more cheesy taste (ricotta is supposed to be fairly neutral so I didn’t add any to mine). Blend on high for 3-5 minutes until the mixture is creamy but not smooth (resembles ricotta texture).

3. Add lemon juice and blend for another 30 seconds. Spoon into an air tight container and refrigerate for at least 20 mins or up to 3 days and use as desired.

---

For the tomatoes

1. Preheat oven to 350 degrees.

2. In an oven proof pan, add 10-15 cherry tomatoes, a few cloves of whole garlic, about 2 tablespoons of olive oil and salt and pepper. Bake for 45 minutes to an hour until the tomatoes develop color and have split open.

3. Allow to cool, spread over ricotta.