About the Recipe

Look out smashed avo! This vegan cucumber herbed ricotta is the next best thing to eat on some fresh crunchy toast, and is sure to be this summer’s new brunch craze.
If I could shake the hand of the genius who came up with the oh, so simple, but AWESOME idea of topping a perfectly crunchy piece of toast with some creamy avocado… I totally would.
My first ever ‘smashed avo’ on toast experience happened when my forever guy and I were backpacking through Melbourne, Australia… and my brunch life hasn’t been the same ever since! Between the deliciously rich flat whites, instagram worthy acai bowls, and the abundance of deliciously healthy menu options, it’s safe to say that the breakfast cafe culture in Australia is on a whole other level. If you’re a fellow lover of Aussie’s brilliant creamy toast creation… then you’re going to LOVE this tasty number… because it’s the next best thing!
So what are we working with?
It goes like this: crunchy toasted organic bread, topped with some creamy cashew vegan ricotta, and fresh cucumber slices (or some cherry tomato/ red onion if you prefer)!
Simple, right?
What’s better is the recipe is super adaptable, and you can make it your own with some simple swaps. (Check the notes section for more!)
Not a brunchie? No problem.
This could also be served up as a light meal option, or snack. You could even make mini appetizer toasts for your next BBQ party.
Just blend, toast, spread and bite in.
I’d be surprised if you even had a chance to add it to your IG stories 😉
If you make this recipe, please be sure you take a picture and share it on Instagram with @healthoholicskw !  We’d love to hear what you think, and get a feel for how the recipe turned out.
Plus, if you’re interested in more awesome vegan recipes like this one — check out our one-week menu plan. Whether you’re going vegan for a one-week reset, or are a #veganforlife, we’ve got you covered. Download your copy today!
Vegan Menu Plan
Sairah Pettes

Sairah works with Healthoholics as our Online Marketing Manager. You’ll see her at special events, as part of our Holistic Weight Loss Program, and within our Facebook communities. Behind the scenes, Sairah has an active role managing our online marketing efforts.

When she’s not at Healthoholics, Sairah is changing the world as a Body Positive, Intuitive Eating Coach.

The Recipe

Cucumber & Vegan Herbed Ricotta Toast

Prep Time:
1 hour
Cook Time:
5 mins
Sairah Pettes
Total Time:
1 hour & 5 mins

1 cup Cashews (soaked for 1 hour and drained)
2 tbsps Unsweetened Almond Milk
1 Garlic (cloves, minced)
1 1/2 tsps Chives (chopped)
1 tbsp Basil Leaves (chopped)
3/4 tsp Maple Syrup
1 1/2 tbsps Apple Cider Vinegar
1/8 tsp Black Pepper
1/4 tsp Sea Salt
2 slices Organic Bread
1/4 Cucumber (sliced)

  1. Combine cashews, almond milk, garlic, chives, basil, maple syrup, vinegar, black pepper and salt in a food processor or blender. Blend until smooth.
  2. Spread vegan ricotta mixture onto toast and top with cucumber slices, with additional salt and pepper (to taste, optional).


No Chives or Basil — Use dried herbs or any fresh herbs you have on hand.

No Cucumber — Top with slices of tomato, red onion, boiled eggs or fresh herbs.

No Apple Cider Vinegar — Use lemon juice instead.

Too Runny or Too Thick — Add more cashews to the ricotta mixture if too runny, or more almond milk if too thick.

Storage — Refrigerate vegan ricotta mixture in air-tight container up to 3-5 days.

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