Try this non-dairy version of ricotta with tomato and basil on toast from the Natural Gourmet Institute for a delicious appetizer.
Vegan Cashew-Basil Ricotta & Tomato Toasts Recipe
Whole-grain bread loaf, sliced into ½”-thick rounds
2 large heirloom tomatoes, sliced ¼”-thick
Cashew ricotta (see below)
Olive oil for drizzling
Flaky salt and pepper
1 ounce basil leaves, torn
For Cashew Ricotta:
¾ cup cashews, soaked for at least 4 hours
1 tablespoon white miso paste
2-4 tablespoons lemon juice
¾ teaspoon sea salt
¼ cup water
1 clove garlic
1. Brush slices of bread with olive oil and toast in a 375 F oven until golden, about 3-5 minutes.
2. Make the cashew ricotta: Drain and rinse cashews. Add remaining ingredients to a food processor and blend until smooth and the texture of a thick ricotta. Adjust seasoning for more salt or lemon juice as needed.
3. To serve: Spread each toast with a layer of Cashew Ricotta. Layer on sliced tomatoes. Drizzle each toast with olive oil and sprinkle on salt and pepper.