Phyllo Cups with Cashew Ricotta and Sun Dried Tomato Sauce

Vegan phyllo cups with cashew ricotta and sun dried tomato sauce

This is what I served for our Easter dinner, but it would be great for any special occasion or holiday.  The phyllo cups make a very elegant presentation, but really are not difficult to make.  Phyllo can be a little tricky the first time you use it.  Just remember to keep the phyllo covered with a damp towel and you should have no problems.  The filling is mostly raw so there is not a lot of cooking time and a lot of it can be made ahead.  The cashews and the sun dried tomatoes need to be soaked for a few hours at least, or overnight, before you start to prepare them though.   After all the treats we had around Easter, it was nice to enjoy a nice light dinner.  I had a lot of the fillings left over, so I blended the ricotta and the tomato sauce together and served it over whole wheat pasta the next day.

 

Print Friendly

Published by

Leave a Reply

Your email address will not be published. Required fields are marked *