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 definitely one of my go-to for 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 to, so keep reading!
Why you’ll love this Whipped Cashew Ricotta recipe:
It’s incredibly easy to make
It takes only a few ingredients to pull together
It is perfect for breakfast or a healthy snack
The cashews add a healthy dose of protein
It’s creamy and so delicious
How do you make cashew ricotta?
Like, I said, this recipe doesn’t involve very many steps which is why I love it. All you do is:
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 to your blender
Blend until it resembles a ricotta texture
Spread to your heart’s content!
What are some tips for this vegan ricotta?
There are definitely some things you should keep in mind when making this ricotta and this recipe is versatile. Here are some things to help you make the best vegan ricotta you can:
I love nutritional yeast and really recommend it, but if you’re baking with this ricotta you’ll want to complement it as it’s more savoury than it is sweet
Garlic & onion powder are optional as it’s dependent on if 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
Why are cashews so good for you?
What’s great about this recipe is the health benefits you get from the cashew nuts. Cashews are so healthy for you and taste delicious. Some of the benefits include:
They’re rich in heart-healthy fatty acid
They can help boost your immune system
Are an excellent source of antioxidants
They have no cholesterol
Plus, they are so good for making vegan creamy products like this ricotta
What else can I add to my breakfast toast?
Ohhhh the opportunities are endless here. Yes, you have this delicious Cashew Ricotta but now what? Let’s take that toast to the next level shall we?
I find what pairs nicely with this ricotta is caramelized onions, honey, and thyme. It’s the perfect mix of savory with a hint of sweet from the honey. 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. BeeMaid is a cooperative owned by 300 beekeepers in Canada, and they try to support Canadian companies as much as possible. It’s important to them to support Canadian businesses and the communities where their members and employees live!
Honey is a great sugar substitute when you want something sweet, and is incredibly versatile. It can be used in cooking, baking, on its own, whatever you want. That’s why it goes so well with this ricotta but also goes perfectly with so many other breakfast toast variations.
Another great option for this toast is to add some of your favorite jam on top of the ricotta for a yummy creamy but sweet taste. For this option though you’ll likely want to omit that onion and garlic powder.
You can also sprinkle your favorite nut or seed over top, or layer on your favorite veggies like cucumbers or avocado, or if you go for the onion & garlic powder-free version, add your favorite fruit or berries on top.
The options are endless! Let me know what your fav way is to eat your toast in the comments. Would love to hear your variations.
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!
Soak cashews in cold water for at least 2 hours or up to 24 hours. You can also soak in hot water for 30 minutes. Make sure to strain and rinse before transferring to the blender.
I would 100% recommend nutritional yeast but if you’re baking with this ricotta, I recommend omiting entirely.
Garlic + Onion Powder are optional as they will alter the flavour entirely and make it much more savoury.
I like blending mine a bit more to create a very whipped, smooth like texture.