Preparation

Boil a generous amount of water and pour over the cashew nuts, then cover and leave for 20 minutes. Drain off the water and blend the cashews in a processor with the 260 g of water until you obtain a creamy texture. Add the lemon juice and salt, remove from the processor and place in a tea towel or in a ricotta basket and leave to drain in the fridge over night.
Toast some homemade bread, add BAUER VEGETABLE DADOCREMA to the ricotta until you achieve the desired level of sapidity and then spread over the toast.