Breakfast toast doesn’t have to be boring. There are so many ways to jazz it up and make it delicious, healthy, satisfying, and filling. This Whipped Cashew Ricotta recipe is one of my go-to toasts for breakfast that I think you’ll love. But in this post, we’ll also talk about some other matches made in heaven when it comes to breakfast toast, so keep reading!
❤️ Why You’ll Love Cashew Ricotta
- Easy: This cashew ricotta is incredibly easy to make with just a few simple ingredients
- Vegan: This dairy-free ricotta alternative is plant-based and so delicious
- Protein-Packed: One of the best parts about this cashew ricotta is you get a healthy dose of protein and healthy fats from the cashews
Cashew Nuts – Cashews are rich in heart-healthy fatty acids and protein. They can help boost your immune system, are a great source of antioxidants, and have no cholesterol. They are also great for making creamy sauces or dips that are vegan-friendly
Nutritional Yeast – One of my go-to ingredients in my pantry. Nutritional yeast is loaded with B vitamins, and iron. It can be used to make recipes have that cheesy flavor, while still keeping it plant-based
👩🍳 How to Make Cashew Ricotta
- Soak cashews in cold water for at least 2 hours or up to 24 hours (or soak in hot water for 30 minutes)
- Strain and rinse cashews before transferring them to your blender
- Blend until it resembles a ricotta texture
- Spread the vegan ricotta recipe to your heart’s content
🪄 Tips and Tricks
- I love nutritional yeast and recommend using it in so much, but if you’re baking with this ricotta you’ll want to complement it with something sweet as it’s more savory
- Garlic & onion powder are optional as it’s dependent on whether you want savory ricotta or sweeter
- I like blending mine a bit more to create a very whipped and smooth texture but it’s up to you and your preference
- Pair this cashew ricotta with caramelized onions, honey, and thyme. The perfect mix of both savory and sweet. I use BeeMaid Honey because it’s a Canadian brand made with the help of Canadian beekeepers and bees and I think it’s important to know where your food is coming from
- Add your favorite jam on top of the ricotta for a creamy, and sweet breakfast toast. You’ll also want to omit the onion and garlic powder for this variation
- Sprinkle your favorite nut or seed on top, or layer veggies like cucumber or avocado
🗒 Other toast recipes you’ll love
👝 How to Store Leftovers
Storage leftover cashew ricotta in an airtight container in the fridge for up to three days.
🤔 Common Questions
Simply put, no. It’s not as easy to sub the nut here and get the same creamy consistency. Cashews lend themselves well to it but not all nuts will.
Soaking cashews before mixing them into a sauce or dip will allow them to give you that perfect sauce-like consistency. They also make it easier to blend and won’t make them just crumble into a powder.
Cashew Ricotta Recipe
For the Ricotta:
For the onions:
- 1 large white sweet onion finely slived
- 1 tsp olive oil
- 1 tsp vegan margarine or butter
For the toast:
- 1 tbsp. Bee Maid Honey
- fresh sprigs of thyme
- a piece of sourdough bread
For the Onions:
- Into a cast iron skillet add a dash of olive oil and cook your onions, garlic and thyme on low-medium heat till caramelized, fragrant and tender. This may take up to 30-40 minutes. Stir often to avoid burning. The slower you cook these the better. Be patient. I suggest cooking extra to have leftovers for when you make this toast again!
For the Ricotta:
- Place all your ingredients into a high speed blender and blend until it resembles a Ricotta like texture. See notes.
- To assemble, toast your sourdough bread, spread on some of that amazing ricotta, top with some caramelized onions, a generous drizzling of honey and a fresh dusting of thyme!
- It's that easy. Soo good, easy and perfect for a morning breakfast or snack!