CASHEW RICOTTA WITH SUN DRIED TOMATOES AND BASIL WRAPS (PIZZA CHEESE)

Cashew Ricotta with Sun Dried Tomatoes and Basil (AKA Italian “Pizza Cheese”) Wraps

By choosingraw.com

150g/1 cup cashews, soaked for two hours or more

Juice of one lemon

¼ tsp salt

4 sundried tomatoes, chopped

Handful of basil leaves

Throw nuts in a food processor and process till ground well. Add salt and lemon juice. Scrape sides of bowl and run processor again, this time drizzling some water in. Keep doing this until the cheese reaches the consistency you like. Add tomatoes and basil and pulse until they are well combined into the cheese.

De-vein the collard leave by slicing off the bottom of the stalk in a V formation and running your knife over the rest of the stalk to flatten the leaf.  Layer your cheese, pate, hummus, or other filling inside (about ¼ cup of the cheese), then pile chopped tomato and grated carrot, and some basil to complement the Italian flavor.  Fold the bottom and top over the filling.  Fold the sides over, wrap, and roll!  Serve with a salad of your choice.

This cheese is also great on top of cucumber rounds or tomato slices as an appetizer.