Red Pepper Bruschetta with Roasted Garlic 'Ricotta'

INGREDIENTS

For the bruschetta:

large tomato (seeded and chopped)

red pepper (chopped)

1/4 cup

white onion (chopped)

1 tsp

dried parsley

1 tsp

fine grain sea salt

1/2 tsp

ground black pepper

1/4 tsp

garlic powder

1 tsp

balsamic vinegar

1 tbsp

nutritional yeast

For the vegan ricotta:

1 1/2 cups

cashews (soaked for at least 4 hours and drained)

head of roasted garlic (see below)

Juice of 1 lemon

2 tsp

apple cider vinegar

2 tsp

miso

1/3 cup

water

2 tbsp

nutritional yeast

1 tsp

fine grain sea salt