Tomato Salad on Vegan Ricotta - Fresh & Creamy

Ingredients

• 2 cups raw, unsalted cashews
• 2 tbsp lemon juice or apple cider vinegar
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tbsp nutritional yeast
• 1 tsp kosher salt
• 3/4 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
• 1/2 tsp kosher salt
• 1/4 cup vegan butter
• 1 tsp almond butter
• 1/2 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