Cashew Ricotta & Fig Toast

Ingredients

• 1/2 cup raw cashews, soaked in hot water 1 hour and drained
• 2 tbsp water
• 1 tbsp lemon juice
• 1/2 tsp salt
• 2 slices gluten-free bread
• 2 fresh figs, quartered
• drizzle of allulose syrup or maple syrup

Method

1. 1

   Toast the gluten-free bread until golden.

2. 2

   Pulse the soaked cashews with water, lemon juice, and salt in a food processor, stopping while it still has a slightly grainy, ricotta-like texture rather than blending it fully smooth.

3. 3

   Spread the cashew ricotta generously over the toast.

4. 4

   Top with quartered figs and a light drizzle of syrup before serving.