Cucumber & Vegan Herbed Ricotta Toast
Prep Time:1 hour
Cook Time:5 mins
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)
- Combine cashews, almond milk, garlic, chives, basil, maple syrup, vinegar, black pepper and salt in a food processor or blender. Blend until smooth.
- 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.