Cashew-Ricotta, Rote Beete & Kraut

Cashew ricotta, beetroot & cabbage

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

Spread about 2 tablespoons of ricotta on a plate.

Scatter the beetroot and pieces of apple on top, put the cabbage and cress on top.⁠ ⁠

Bon appetit!

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 herb turmeric & curry⁠

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 until you get a slightly chunky, ricotta-like mass. Taste.⁠

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