Vegan Cashew Ricotta, Beetroot & Saurkraut

Vegan Cashew Ricotta, Beetroot and Turmeric & Curry Love Craft Kraut 🍴

 

What's fresh for lunch today? How about cashew ricotta with baked beetroot, apple and turmeric & curry herb and cress.

 

Ingredients for 1 person: 

A portion of cashew ricotta (approx. 2 tbsp)
1 small baked beetroot, peeled and sliced 
1/2 small apple, core removed, quartered and sliced
2-4 tbsp SUUR Turmeric & Curry Love Craft Kraut
Salad cress 

For the cashew ricotta:

150g cashews (soaked for 4 hours)
120 ml water
1 tsp lemon juice
1 tsp apple cider vinegar 
1 tsp yeast flakes (or more)
Salt

Puree all the ingredients for cashew ricotta until you get a slightly chunky, ricotta-like texture. Taste, and adjust the seasoning to your taste. 

Spread about 2 tablespoons of ricotta on a plate.

Layer the beetroot, pieces of apple, Turmeric Love Craft Kraut and cress on top. 

Enjoy your meal!