Gardener’s Delight: Easy Plant-Based Ricotta Crepes (Made with Fresh Produce!)

  • 1 1/2 x Cup raw cashew
  • 1 x Tbsp nutritional yeast (optional)
  • 3 x Tbsp water
  • 1 x Tbs apple cider vinegar
  1. Soak cashews and lentils
  2. In a blender or food processor, combine the drained cashews, 1 tbs of apple cider vinegar, 1 tbsp of nutritional yeast (optional) and blend them together
  3. Blend until smooth, adding water as needed to achieve a creamy consistency
  4. Once done, get the mixture, wrap it with cheesecloth, and let it set in the fridge
  • 1 x cup split red lentils
  • 2 1/2 x cups water
  • 1/2 x Tsp salt
  • 1/2 x Tsp apple cider vinegar
  1. Blend the soaked lentils with water until smooth
  2. Heat a non-stick pan over medium heat. Pour a small amount of blended lentils into the pan, tilting it to spread evenly
  3. Cook until the edges start to lift, then flip and cook the other side.
  1. Spread a generous amount of plant-based ricotta onto each crepe.
  2. Add any additional fillings, such as lettuce and kale, peas, raspberries, nasturtium, and strawberries, to make it sweet and savory
  3. Roll or fold the crepes, and serve immediately.