1cupraw cashews, soaked in water overnight and drained
1tubPesto from my local farmers market
1bagAngelic 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!