Vegetable Crudite Recipe

Soak cashews

Place 1 cup raw cashews in a bowl and cover with 1 cup hot water. Let soak for 20–30 minutes until softened. If in a hurry, use boiling water and soak 15 minutes. Drain and reserve a little soaking liquid if using.

Blend ricotta

Drain soaked cashews and add to a food processor or high-speed blender with 2 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp apple cider vinegar, 1 tsp minced garlic, 1 tbs nutritional yeast, 3 tsp sea salt, and 1 tsp black pepper. Add 2 tbs cold water to start. Blend on high until smooth and creamy, stopping to scrape down sides. Add up to 1–2 tbs more water if needed to reach a spreadable ricotta texture. Taste and adjust salt, pepper, or lemon.

Chill

Transfer the cashew ricotta to a bowl, cover, and chill in the refrigerator while you prepare the rest (at least 15 minutes). This firms the texture and allows flavors to meld.

Preheat oven to 350°F (175°C) or heat a small skillet over medium heat. In a small bowl, toss 3 oz raw cashews with 1 tsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 0.5 tsp ground coriander, 0.25 tsp ground cinnamon, 0.125 tsp cayenne, and 0.5 tsp fine sea salt until evenly coated.

Spread the spiced cashews on a small baking sheet and roast in the preheated oven for 8–10 minutes, shaking the pan halfway, until golden and fragrant. If using a skillet, toast for 4–6 minutes, stirring frequently. Remove from heat and let cool slightly; chop coarsely if desired for a crunchy topping.

Prepare vegetables: wash and dry all produce. Trim carrots (leave whole for baby carrots or halve lengthwise if large), slice cucumber into 1/4-inch rounds or long batons, core and slice bell peppers into 1/2-inch strips, trim and split celery into sticks, thinly slice fennel, halve radishes if large, trim snap peas, and leave cherry tomatoes whole or halved.

Arrange vegetables on a platter in grouped sections for color and texture. Lightly sprinkle 1/4 tsp coarse sea salt over the vegetables to enhance flavor.

Spoon the chilled cashew ricotta into a shallow serving bowl or spread it as a smear on the center of the platter (about 1/2 to 3/4 cup). Drizzle 1 tsp extra-virgin olive oil over the ricotta and zest 1/2 tsp fresh lemon zest on top.

Scatter the roasted Moroccan spiced cashews over the ricotta (reserve a few whole nuts for visual interest). Sprinkle 1 tbs chopped parsley and 1 tsp toasted sesame seeds or dukkah if using.

Place the platter of vegetables around the ricotta bowl or smear. Serve immediately so vegetables remain crisp. Provide small spoons or spreaders for guests to scoop ricotta and crunchy spiced cashews onto vegetables.