Wild Blueberry Grilled Sourdough with Cashew Ricotta, Blueberry Compote, Arugula - Wild Blueberries

Ingredients

• 4 thick slices sourdough bread
• ¼ cup salted butter, divided
• Arugula, for topping
• 1 cup of raw cashews, blanched or soaked overnight*
• ½ cup filtered water
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• ½ tablespoon nutritional yeast
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 1 cup wild blueberries
• ⅓ cup cane sugar
• 1 tablespoon cornstarch, for thickening (optional)
• ½ teaspoon cinnamon
• Pinch of salt