Roasted Strawberry Ricotta Toast
Ingredients
- gluten-free bread, toasted
- vegan ricotta cheese (below)
- roasted strawberries (below)
- fresh basil leaves
- 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
Preparation
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 350f
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 strawberries
Garnish with fresh basil leaves
Drizzle with agave or maple syrup
