Raw Caprese Salad

There is only one word for this salad: amazing.


Bridget, Jamie, and I made this as part of lunch yesterday. Everyone polished it off, including my 3-year-old who asked for seconds!


Raw Caprese Salad
Marinate slices of ripe organic tomatoes (preferably heirloom) in some olive oil, salt, and basil. 


While the tomatoes are taking on the flavor of the marinade, make the following raw cheese: 


Cashew Ricotta Cheese
2 cups soaked cashews
2 lemons, juiced
1 teaspoon salt
1/2 cup healthy water (or enough to create a cheesy texture)
Blend all ingredients in the blender very well to get the smoothest cheese. Put cheese into a strainer lined with fine cheesecloth or muslin. Allow the whey (the liquid) of your cheese to slowly drain out for several hours* Use this ricotta cheese as a delicious spread or dip or for a raw lasagna dish. You can also use it as a sauce for tortellini, ravioli, or over zucchini or eggplant noodles. From Local Wild Life by Katrina Blair.


Arrange the tomato slices on plates and top with the cheese. Garnish with basil leaves and freshly ground black pepper to taste. 


*I skip this step if I'm short on time, and the cheese never suffers.