Lemon Cashew Ricotta with Roasted Seasonal Fruit

Cashews work exceedingly well for things like making a ricotta, and is a workhorse in making this a crave-able dessert that's dairy-free, vegetarian, vegan, gluten-free, low sodium, and whole 30.

This recipe is from Carrie Bonafitto at Two Hearts Nutrition (one of my instructors at Bauman College).

I made this dish around late summer when stone fruits were peaking, and the vibrant color of these purple plums looked especially inviting. Broiling under super high heat with honey concentrates and slightly caramelizes brings the fruit to a whole other level.

Prep time:

Cook time:

Servings: 4

Allergens: tree nuts

Ingredients

1 c raw cashews

4 purple plums

2 Tbs raw honey, divided

1 lemon, zested and juiced

1/3 c water

Fresh mint or basil for garnish

Cooking instructions

1. Soak the cashews in hot water for 10 minutes. Meanwhile, adjust the oven rack to six inches below the broiler, and preheat the broiler to the highest setting (500F).

2. Remove the stems from the plums, slice in half, and remove pits with a spoon. Place all eight halves on a baking sheet lined with parchment. Drizzle with 1 tablespoon of honey. Broil for 7-8 minutes until the fruit just begins to soften and starts to brown. (Don't walk away during this step!)

3. Drain the cashews and place them in a blender with the remaining 1 tablespoon of honey, water, lemon zest, and juice, and blend until almost smooth, like the texture of ricotta cheese. Taste and adjust for seasoning, adding more honey or lemon juice if needed.

4. Served warm plums topped with the sweet lemon cashew mixture, and garnish.

   
   
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