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"Ricotta" and Pesto Crisps

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer


Cashew Ricotta

  • 1 cup raw cashews, soaked in water overnight and drained
  • 1 clove garlic
  • 2 tbsp lemon juice
  • 2 tsp white miso
  • pinch sea salt
  • 2 tbsp filtered water


  • 1 tub Pesto from my local farmers market


  • 1 bag Angelic Bakehouse Harissa & Green Chili Crisps


  • for the ricotta: In a food processor, combine the cashews, garlic, lemon juice, miso, and salt. Blend until fully combined and adding water along the way to help the mixture come together. taste and adjust with seasoning if you need to! Scoop onto crisps and finish with a small dollop of pesto. Enjoy!
Keyword pesto, ricotta