Description
Vegan ricotta cheese spread over your favorite gluten-free toast topped with roasted strawberries, fresh basil leaves, and honey! The best combination of savory and sweet for an easy, perfect breakfast!
Ingredients
Toast
- Gluten-free bread, toasted
- Vegan Ricotta Cheese (below)
- Roasted strawberries (below)
- fresh basil leaves
- honey, agave, maple syrup
Vegan Ricotta Cheese
- 2.5 cups blanched almonds
- 2.5 tablespoons nutritional yeast
- 1 can coconut milk (solid part only)
- 1/2 teaspoon salt
- 1 lemon, juiced
- 1/2 tablespoon apple cider vinegar
Roasted Strawberries
- 32 ounces fresh strawberries, washed and trimmed (some I left whole, some I cut in half and some in 4ths)
- 1 tablespoon maple syrup
- 1/2 teaspoon pure vanilla bean paste/extract
- pinch salt
Instructions
Vegan Ricotta Cheese
- First make your vegan ricotta cheese. It’s recommended that you make it the day before, but not mandatory. You will want to soak your almonds overnight, or alternatively you can boil them for 15 minutes.
- Drain and rinse the almonds then add to a high-speed blender/food processor.
- Add the other ingredients to the blender also, making sure to only spoon the solid cream part of the coconut milk into the blender.
- Blend on high until it’s very smooth and creamy with no almond chunks left. Stop and scrape down the sides as needed.
- You can enjoy the ricotta now, but I recommend you follow the next steps and let it set up overnight.
- Lay out a kitchen towel and then add a few large pieces of paper towel over top of the kitchen towel.
- Spoon the ricotta cheese onto a few large pieces of paper towel, then wrap it all up and let it set up in the fridge overnight. Alternatively, you can use cheesecloth if you have it.
- Keep stored in the refrigerator for about 2 weeks.
Roasted Strawberries
- Preheat oven to 350 degrees. Add all strawberries, maple syrup, vanilla, and salt in a large bowl and stir. Pour onto a sprayed baking sheet and roast for 20 minutes.
Toast
- Toast your favorite bread.
- Spread vegan ricotta cheese over top.
- Add roasted straweberries.
- Garnish with fresh basil leaves.
- Drizzle with honey, agave, or maple syrup.
Notes
**NOTE: honey isn’t a vegan food, but I choose to consume it occasionally in small amounts from sources that are certified humane in it’s purest form. Manuka honey is my go-to as it has been shown to have some very beneficial health benefits to those who suffer from gastrointestinal disease such as myself. As stated above, if you would like a fully vegan recipe, you may substitute agave syrup for honey. While I only use honey in a few of the recipes on my blog, I did deliberate the matter thoughtfully and decided that while I also love the vegan diet for ethical reasons, my main concern is health. I will always offer agave syrup as another sweetener if and when honey is used in the recipes on this blog, which is rarely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American