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Saturday, May 25, 2024

Manuka Honey and Cashew Ricotta Crostini

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Manuka Honey and Cashew Ricotta Crostini

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


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


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

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