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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

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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