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Vegan Pesto Ricotta Sandwich with Sucuk Alternative
Ingredients
For the almond ricotta
100
g
almonds, peeled
70
ml
water
3
tb
nutritional yeast
2
tb
lemon juice
1
ts
garlic powder
0.5
ts
salt
For the pesto
25
g
fresh basil
15
g
pine nuts
20
g
cashews
1
Clove(s)
garlic
25
g
olive oil
1
ts
lemon juice
1
tb
nutritional yeast
0.25
ts
black pepper
0.25
ts
salt
Also
4
Slice(s)
Wheaty vegan sucuk deli slices
0.5
pc
baguette
1
Handful
lamb's lettuce
3
pc
sun-dried tomatoes in oil
Preparation
For the almond ricotta
1. For the almond ricotta, put all the ingredients in a blender, then use the "pulse" function until a slightly grainy texture similar to fresh ricotta is achieved. If the mixture appears too dry, add some water. The ricotta will get even better after 24 hours in the refrigerator.
For the pesto
1. Chop basil, pine nuts, cashews, and the garlic clove in a blender. Then add the remaining ingredients and blend everything into pesto.
For the sandwich
1. Cut the half baguette lengthwise into two halves and briefly toast it in a toaster, grill, or pan. Spread cashew ricotta and pesto on the bottom half, then add the sun-dried tomatoes and Wheaty deli slices. Finish with the lamb's lettuce. Place the top half of the baguette on top. Eat immediately or pack it as a snack for on the go.
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