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
Directions
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.
Each serving contains: 57 calories; 2 g protein;
3 g total fat (1 g sat. fat, 0 g trans fat); 7 g total carbohydrates (4 g sugars, 0 g fibre); 71 mg sodium
