Laura's Vegan Table


  • 4 mini cucumbers sliced into 1/2" thick slices or 1 thin larger seedless cucumber cut into 1/4" slices
  • 4 ounces of sundried tomatoes dried or about 1/2 jar of marinated sundried tomatoes (I use dried and reconstitute but you can also use the marinated version)
  • 1 1/2 cups raw unsalted cashews, soaked in hot water for 15 minutes, then drained
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 garlic clove or 1/4 teaspoon garlic powder
  • small basil leaves or larger basil leaves chopped into smaller pieces for garnish

These are super simple to make and super yummy to eat! These bite size appetizers will be gone quickly, so be sure to make enough for your guests. The crunchiness of the cucumber pairs well with the creamy texture of the ricotta. The sundried tomato adds a nice tangy flavor and the little bit of fresh basil brightens it up. These are both raw vegan and gluten free. Perfect appetizers for warmer weather.

Makes about 20-24


Add the drained cashews, water, salt, lemon juice, and garlic or garlic powder to a high speed blender. Blend until it’s a ricotta consistency and place in refrigerator until ready to use. Add the sundried tomatoes to a small food processor and process until it has a spread consistency. Add a little water to blend if needed. Place the cucumber slices on a serving tray. Top with a little ricotta, then top with a little of the sundried tomato spread. Garnish with the basil. Serve cold or room temperature.