Vegan Ricotta Toast


¾ cashews
⅓ cup pine nuts (or more cashews)
1 freshly squeezed lemon juice
2 tbsp nutritional yeast
¼ tsp hing
½ tsp sea salt (plus more to taste)
¼ cup water (plus more as needed for consistency)

Soak cashews and pine nuts for 6+ hours or boil for 30 minutes. Rinse cashews and blend with all ingredients in Vitamix (or comparable blender) to create rich, creamy ricotta. 

Spread the ricotta on toast, add halved cherry tomatoes, sprinkle some dried oregano and black pepper, and top with some fresh basil leaves. Enjoy for a light lunch or snack :)