Tomato Salad on Vegan Ricotta - Fresh & Creamy | Dom Cooks

Ingredients

• 2 cups raw, unsalted cashews
• 2 tbsp lemon juice or apple cider vinegar
• 0.25 tsp garlic powder
• 0.25 tsp onion powder
• 1 tbsp nutritional yeast
• 1 tsp kosher salt
• 0.75 cup cold water
• Freshly ground black pepper, to taste
• 3 beefsteak tomatoes, sliced or quartered
• 6–8 cherry tomatoes, halved
• Zest of 1 lemon
• Juice of ½ lemon
• 0.5 tsp kosher salt
• 0.25 cup vegan butter
• 1 tsp almond butter
• 0.5 cup pine nuts
• 1 tbsp vegan butter
• Fresh basil leaves
• Flat-leaf parsley leaves
• A pinch of sumac
• Gluten-free or regular bread slices, toasted