Vegan Flatbreads with Cashew Ricotta,  Slow-Cooked Red Onion and Chilli Oil

Vegan Flatbreads with Cashew Ricotta, Slow-Cooked Red Onion and Chilli Oil

This vegan recipe makes a really tasty snack to enjoy with drinks. The cashew ricotta has a wonderful creamy flavour that makes it the perfect substitute to the dairy version The flatbreads are best cooked right before serving if possible.

Photography by Kelly Gibney
From issue #77
March 15, 2018