THYME WITH MEG MINI SERIES: Summer Appetizer Edition - Dairy Free Ricotta Toasts with Grilled Peaches, Basil, and Balsamic Glaze

For the cashew ricotta: Add 1 cup strained soaked raw cashews, 1/4 cup water, 1/2 tbsp ACV or lemon juice, 1/2 tbsp nutritional yeast, 1 garlic clove, 1/4 tsp onion powder, and a pinch of salt to a food processor. Process for 2 minutes until smooth. Store in the fridge.

For the toasts: Cut 2 peaches into slices and caramelize them on medium heat with butter (vegan butter recommended) until browned. Remove from heat and store in the fridge to cool. Chop your basil and toast your sourdough bread. Rub the toasted sourdough with a raw clove of garlic. Spread the cashew ricotta 'cheese' on the toasts, add the cooled caramelized peaches, chopped basil, and drizzle with balsamic glaze.