This delightful dish combines the natural sweetness of grilled peaches with the creamy richness of cashew ricotta, creating a perfect harmony that will tantalize your taste buds. Whether you choose to enjoy it as a sweet breakfast, dessert, or a satisfying snack, this recipe is not only delicious but also loaded with cleansing-supportive ingredients. Cashews provide a creamy texture while delivering essential nutrients, and peaches offer a burst of juicy goodness packed with vitamins and antioxidants.
Serves: 2 with leftover ricotta // Time: 15 minutes
Ingredients
Cashew Ricotta
- 2 cups cashews, soaked 2-3 hours
- 2/3 cup water
- 3 tbsp maple syrup
- 2 tbsp Flora Flax Oil
- Juice of one lemon
- 1/4 tsp sea salt
Warm Peaches
- 2 peaches, halved lengthwise and cored
- Coconut oil, for brushing
Method
- Add ricotta ingredients to a high-speed blender. Blend on high, scraping down the sides as needed, for 2-3 minutes or until smooth. The cashew ricotta can be refrigerated for one week.
- To prepare the peaches, brush each half with coconut oil. Grill over medium heat, flesh side down, for 3-4 minutes. Alternatively, warm in a 300°F oven or in a cast iron skillet over medium heat with a lid on.
- Scoop about 2 tbsp of ricotta into each half, and garnish with honey/maple syrup and hemp seeds. Serve immediately. Save the extra cashew cream in the fridge for up to two weeks.
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