Tomato, Basil, and Cashew Cheese Salad

The only thing I like about summer

I hope everyone had the day off yesterday and enjoyed the 4th of July. We went to a block party in South Philly, bearing my signature snack: Hummus. Though truthfully Dan made yesterday’s hummus and it was excellent.

Please let me know what you made (or ate) in the comments here. We all need ideas for all those BBQish, picnic-y events that pop up through Labor Day.

I used to think of July 4th as the middle of the summer. But the reality is, July 4th is still early summer. Very early. It officially became summer just two weeks ago.

For most of you, it’s probably good news that the season has only just begun. For me, it’s a depressing thought. There’s so much more ahead of us in terms of daylight lingering until 9 pm and high temperatures over 90 degrees. Both things that make me want to crawl out of my skin. Give me dusk at 4:45 pm, hot beverages all day, soups on the stove, and blankets strewn about the house.

I try to focus on the positive, and there is at least one thing I truly love about summer. Tomatoes! Local ripe tomatoes are one of the greatest culinary joys I know.

I love them:

• On white bread with mayonnaise (Merzbacher’s sweet potato Pullman is the best for this, in my opinion)

• TLT sandwich (the BLT’s vegan cousin—tempeh, lettuce, tomato)

• Grated into a bowl with extra-virgin olive oil and minced garlic as a raw pasta sauce

• Panzanella, with stale Lost Bread and shaved red onion

• Stuffed with rice and baked with potatoes

• Tomato tart

• Bruschetta

But my favorite tomato dish is reminiscent of that ultimate summer classic: Tomato basil mozzarella. I have made tomato basil mozzarella many times with Bandit’s wonderful fresh vegan mozz, but I rarely have that on hand.

I often whip up cashew ricotta to use instead. In addition to being cheaper than store-bought plant-based cheeses, it’s also saturated-fat and even oil free.

Cashew ricotta’s uses go far beyond tomato salad. It’s terrific spread on crackers, dolloped on pasta, or baked into dishes like lasagna and stuffed shells. I have eaten it straight out of the container with a spoon, and I think you will too :)

Tomato, Basil, and Cashew Cheese Salad

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Cashew Ricotta

Makes about 2 cups 

1 1/2 cup raw cashews (210 grams, 7.5 ounces)

1 tablespoon apple cider vinegar

1 tablespoon nutritional yeast

1 teaspoon white miso

1 garlic clove 

¼ teaspoon onion powder

½ teaspoon salt

6 tablespoons unsweetened oat milk

Soak the cashews in one of the following three ways:

1. The night before you want to make the cashew ricotta, cover the cashews with water and let them stand overnight. 

2. An hour before you want to make the cashew ricotta, cover the cashews with boiling water and let stand for 1 hour. 

3. Right before you want to make the cashew ricotta, cover the cashews with water in the Instant Pot and cook under high pressure for 3 minutes, followed by natural pressure release. This makes for the plumpest, softest, creamiest cashews. 

Drain the soaking liquid from the cashews and place them in a food processor along with the rest of the ingredients. Process until smooth and creamy. Refrigerate until chilled.

Tomato, Basil, Cashew Cheese Salad

Serves 2 to 4

2 large ripe tomatoes, sliced thick

¼ cup cashew ricotta

¼ cup basil leaves, torn

2 teaspoons white balsamic vinegar

1 teaspoon extra virgin olive oil

Arrange the tomato slices on a platter, and dollop with the cashew ricotta. Scatter the basil over the top, then drizzle with the white balsamic vinegar and olive oil. Serve immediately!