Almond Ricotta Toast

Dear reader,

Whether you’re a cheese lover with a dairy allergy, or simply want less dairy and more plants in your life, here’s a brilliant cheese and fruit toasty that gives the popular avocado toast a run for her money. In less than 5 minutes, the plant-based ricotta can be made by blending together a handful of simple ingredients. Its tangy taste and creamy texture mimic the traditional ricotta cheese, but hold the dairy.

A few additional notes to add about the ricotta:

1. You may have to stop the blender and scrape down the sides a few times throughout this process, the cheeze will become quite thick.
2. Taste test your almond ricotta, and add additional salt as needed.
3. Your topping can be whatever berries are in season, along with a drizzle of sweet (maple, agave, honey), and finish with sea salt and fresh thyme.

Plant-based cheesy toast dreams, complete.

For another dairy-free cheesy alternative, check out my Spicy Cashew Queso recipe.

Until next time,

Bridget

Almond Ricotta Toast

Made in under 10 minutes, this almond ricotta is light, rich, and a great dairy-free substitute for traditional ricotta. Spread it on your toast, top it with some berries, a drizzle of sweet, and a pinch or two of fresh herbs. Creating a perfectly balanced bite every time.

Servings 4 people

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Equipment

• Vitamix, or any high speed blender

Ingredients

For the almond ricotta:

• 2 cups *blanched almonds
• 1 tablespoon *nutritional yeast
• 1 teaspoon salt you may desire to at a pinch or two more the end, season to taste!
• 1 teaspoon garlic powder
• 1 cup cold water add more to the blender, one teaspoon at a time, if the ricotta remains too chunky for your preference
• ½ large lemon, juiced or substitute with: 2 tablespoons of apple cider vinegar, or 2 tablespoons of the brine of any pickled veggies for additional fermentation flavor
• 1 tablespoon white miso paste* Add this ingredient LAST when making the cheese. It has live probiotic cultures, (like kimchi and sauerkraut) and should be used at the end of cooking or blending if you want to preserve those good gut health benefits!

For the toast:

• 8 slices sourdough bread, lightly toasted 2 pieces of bread per serving
• 1-1½ cups fresh strawberries, thinly sliced or seasonal berry of your liking
• 4 tablespoons maple, agave, or local honey
• fresh thyme for garnish

Instructions

• First, add the blanched almonds, nutritional yeast, salt, garlic powder, water, and lemon juice to the blender. Blend on high speed for about 2 minutes, or until the texture is relatively smooth and creamy. Then, add the miso paste and blend again for 5-10 seconds until the miso is completely incorporated.
• Taste test the product, and season with additional pinches of salt as desired.
• Slather about 1/4 cup of the ricotta across two slices of bread (this will be one serving), top with sliced strawberries, a drizzle of maple, agave, or local honey, sea salt, and fresh thyme or basil.
• If there is almond ricotta leftover, transfer it into an airtight tupperware and leave it in the refrigerator for future use. It will keep fresh in the refrigerator for up to 7-8 days.

  This ricotta is also perfect for stuffed shells, lasagna, ravioli, crepes, or on pizza!

Notes

*Ingredient tips to make your life easier:

1. Nutritional Yeast: Nutritional yeast is usually found in the natural foods or health food section of grocery stores. If the store has bulk bins, look for the pale yellow flakes there. It can also be found on the shelf in shakers, tins, or prepackaged bags next to other healthy toppings. Listed below are stores that sell it!

2. Blanched Almonds: almonds without the skin! If you cannot find these in the store, regular almonds will work too! Just boil them in a saucepan for ~five minutes, then remove the almond skins after they cool. 

3. White Miso Paste: You can find most miso in the refrigerated section near the tofu. It may also be in the produce aisle. Add this ingredient LAST when making the cheese. It has live probiotic cultures, (like kimchi and sauerkraut) and should be used at the end of cooking or blending if you want to preserve those good gut health benefits!

Course: Appetizer, Breakfast, Snack

Cuisine: American, Italian Inspired

Keyword: Almond Ricotta, Breakfast, Brunch, Ricotta, Toast