Roasted Strawberry Ricotta Toast
This Roasted Strawberry Ricotta Toast combines vegan ricotta spread, roasted strawberries, and fresh basil for a delicious breakfast.
Equipment
- oven
- blender
- baking sheet
- food processor
- kitchen towel
Ingredients
Toast
- Gluten-free bread, toasted
- Vegan Ricotta Cheese
- Roasted strawberries
- Fresh basil leaves
- Honey, agave, or maple syrup
Vegan Ricotta Cheese
- 2.5 cups Blanched almonds Soaked overnight or boiled for 15 minutes.
- 2.5 tablespoons Nutritional yeast
- 1 can Coconut milk (solid part only)
- 0.5 teaspoon Salt
- 1 unit Lemon, juiced
- 0.5 tablespoon Apple cider vinegar
Roasted Strawberries
- 32 ounces Fresh strawberries, washed and trimmed Some whole, some halved, some quartered.
- 1 tablespoon Maple syrup
- 0.5 teaspoon Pure vanilla bean paste/extract
- Pinch of salt
Instructions
Vegan Ricotta Cheese
- Soak almonds overnight or boil for 15 minutes, then drain and rinse.
- Add soaked almonds and other ingredients to a blender, using only the solid cream part of the coconut milk.
- Blend on high until smooth and creamy, scraping down sides as needed.
- To set, spoon ricotta onto paper towels and wrap up, letting it sit in the fridge overnight.
- Store in the refrigerator for about 2 weeks.
Roasted Strawberries
- Preheat the oven to 350 degrees, mix strawberries, maple syrup, vanilla, and salt in a bowl, then roast for 20 minutes.
Toast Assembly
- Toast your favorite gluten-free bread.
- Spread vegan ricotta cheese over the toast.
- Add roasted strawberries on top.
- Garnish with fresh basil leaves.
- Drizzle with honey, agave, or maple syrup.
Notes
Honey isn’t vegan, but agave syrup can be substituted for a fully vegan option.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 200mgFiber: 5gSugar: 10gVitamin A: 50IUVitamin C: 70mgCalcium: 100mgIron: 2mg
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