This lovely peach dish is juicy and tangy and sweet and creamy and crunchy. Plus, that summer basil!
Vanilla-Almond Roasted Peaches with Sweet Cashew Ricotta, Pecans, and Basil
Author: APB: Eats
Ingredients
For the sweet cashew ricotta
- ½ cup raw cashews
- 6 ounces firm tofu
- 1 tablespoon lemon juice
- 3 tablespoons maple syrup
- ½ teaspoon salt
For the peaches:
- 4 large peaches
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon ground cinnamon
- Pinch of nutmeg (optional)
- Pinch of salt
For the garnish:
- Chopped pecans
- Chopped fresh basil leaves
Instructions
Prepare the sweet cashew ricotta:
- Blend cashews, tofu, 1 tablespoon lemon juice, maple syrup, and ½ teaspoon salt in a food processor until smooth.
- With a spatula, scrape into a bowl and set aside.
Prepare the peaches:
- Preheat oven to 450 degrees. Lightly grease a casserole dish with plant-based butter or cooking spray.
- Pit the peaches and slice them into eighths.
- In a medium bowl, combine the peaches, brown sugar, 1 tablespoon lemon juice, vanilla extract, almond extract, cinnamon, nutmeg (if using) and salt.
- Transfer the peaches to the casserole dish. Roast 12–15 minutes or until peaches are cooked through.
Assemble:
- Spoon peaches into individual bowls.
- Top with sweet cashew ricotta, and sprinkle with chopped pecans and chopped basil. Serve warm.