Cashew Ricotta and Cucumber Sandwich

By GuidingVegan

Ingredients

• Several tablespoons Cashew Ricotta*
• Several Slices of Cucumber
• Slices of bread or a wrap
• Fresh ground pepper (optional)
• 1 1/2 Cups Raw Cashews
• 1 teaspoon Lemon Zest
• 3 Tablespoons Lemon Juice
• 1 Tablespoon Nutritional Yeast
• 1 teaspoon White Miso Paste
• 1 Clove Garlic
• 1/4 Cup Unsweetened Non-Dairy Milk of Choice (I used soy)
• 1/4 Cup Water (use as needed to desired consistency)
• Additional Garnishes (optional)

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from itdoesnttastelikechicken.com

Preparation

Step 1

Just spread the bread or wrap with a thick, delicious layer of Cashew Ricotta, top with cucumber slices and a grind of pepper.

*Cover cashews in plenty of water and let soak for at least 2 hours. Overnight is totally cool too.
Drain your cashews and toss them in a food process with everything else.
Blend it all up, stopping to scrape down the sides every now and then until you reach your preferred ricotta texture.
Garnish as you like. You could use lemon zest, chives, black pepper, a drizzle of olive oil, chili flakes, or just leave it as is.