Ricotta toast is the new avocado toast!! This recipe is with vegan ricotta topped with grilled apricots and arugula but you can choose any toppings your heart desires!
FOR THE RICOTTA :
Juice of 1 lemon (50ml)
Salt and pepper to taste
FOR THE TOAST:
Soak the cashew for at leat 2 hours in hot water or overnight in cool water (best).
For the ricotta : Blend the cashew, lemon juice, water, salt and pepper ans scrap the sides of your blender from time to time.
For your toast : Rub your garlic, add your ricotta, drizzle some olive oil, add salt and pepper, then the arugula, the grilled apricots and the balsamic cream. ENJOY!
This ricotta works well with sweet or savory options.