Every once in a while, you need ricotta for an Italian recipe, like my Eggplant Parm, pictured here. This raw, vegan cashew ricotta fits the bill nicely! It even works on its own on toast / as a spread! Hope you enjoy! Raw Cashew ‘Ricotta’ Yields: about 2 cups of cheese, maybe 4 servings? Ingredients: 1½ cup cashews, soaked for 3+ hour and drained ½ cup water 1 (small) clove … [Read more...]
Caramel Apples
I typically only eat a caramel apple once a year as a treat, because (a) it’s in season for a limited time; (b) I buy it at the apple orchard, which I only visit once a year; and (c) it's made with some ingredients that aren’t so healthy. So this season, I thought I’d make an "Abby version" of a caramel apple, a healthier alternative but with the same great taste. I had a help from another … [Read more...]
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