I always keep roasted red peppers and cashew cheese in the refrigerator. I had roasted the rest of the green garlic I got at the farmer’s market earlier in the week. So this lunch came together in seconds. All I did was add some lemon zest to the cashew cheese and sandwiched the whole thing up with some spinach.
Cashew Ricotta Cheese (makes about 1 cup)
1 cup raw cashews, soaked overnight
1/4 to 1/2 cup water
Drain the cashews and blend in the blender or Vitamix with 1/4 cup of water. Add more water, by the tablespoon, if too thick. Strain in a fine mesh strainer, if it ends up too watery. If you use a Vitamix, you probably won’t need to strain. Store in the refrigerator until ready to use.
Toast the bread. Spread roasted garlic on both toasts. Then spread the cashew cheese on top of the roasted garlic. Next, top with spinach and roasted red peppers. Eat it open faced or close it up for a typical sandwich. Enjoy!