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
Directions
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.
