Vegan Ricotta Toast [Gluten-Free]

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Change up your breakfast or lunch routine with a slice of vegan ricotta toast! Also perfect for brunch! Featuring 4 flavor varieties to get you started, both savory and sweet. Easy to make with your choice of dairy-free almond ricotta or cashew ricotta.

Ricotta.

Perfect for pastas and pizzas.

But did you know it is also perfect for…toast?!

If you thought avocado toast was the best thing that happened since, well, sliced bread…then you have got to try some ricotta toast!

Easily customizable with your favorite toppings, we’ve got 4 different ways to make it to get you started: 

1. Olive
2. Cucumber & Radish
3. Balsamic Strawberry Basil
4. Lemon Blueberry

Ingredients you’ll need

For all 4 varieties, start with 1 slice of toasted gluten-free, vegan bread and 2 tablespoons of your choice of homemade almond or cashew ricotta. 

For the dairy-free ricotta

• Almond ingredients: slivered almonds, unsweetened almond milk, filtered water, nutritional yeast, lemon juice, salt
• Cashew ingredients: raw cashews, filtered water, nutritional yeast, lemon juice, salt

If you prefer to use store-bought dairy-free ricotta, I recommend the Kite Hill brand. 

For the olive toast

• Pitted Whole Black Oil-Cured Olives (you can use sliced Kalamata instead, if preferred)
• Garlic-Infused Olive Oil 
• Crushed Red Pepper Flakes

For the cucumber & radish toast

• Thinly Sliced Radish
• Shredded Cucumber
• Olive Oil
• Sea Salt
• Freshly Ground Black Pepper

For the balsamic strawberry basil toast

• Sliced Strawberries
• Balsamic Glaze
• Chopped Fresh Basil

For the lemon blueberry toast

• Blueberries 
• Maple Syrup
• Lemon Zest

How to make vegan ricotta toast

For the ricotta

Start by making the ricotta if you are using homemade. See the almond ricotta post or the cashew ricotta post for instructional photographs.

If you are making the almond version, you do not need to soak the nuts. 

However, if you are making the cashew version, the nuts do need to be soaked. To soak the cashews, cover them with boiling water and set aside for 15 minutes. 

Be sure to drain and rinse under cold water so that the cashews are no longer hot.

For both types, add all of the ingredients to a high-powered blender or food processor.

Blend on high until nuts or seeds have been fully blended and no visible chunks remain, stopping to scrape down the sides as needed.

The final product should be creamy with the consistency resembling traditional ricotta. Be careful not to overblend or the consistency will become paste-like.

The ricotta can be stored in the refrigerator in an airtight container for up to 5 days. You can use the leftover ricotta for more toast or this easy vegan pasta dish. 

Now, you’re ready to make your toast!

For the toast

For all 4 varieties, toast a slice of your favorite gluten-free, vegan bread.

Then, spread 2 tablespoons of ricotta of choice onto your slice of toast.

For the olive

Top with olives and then drizzle on garlic-infused olive oil to taste. Then, sprinkle on crushed red pepper flakes to taste.

For the cucumber & radish

Top with radish slices and shredded cucumber. Drizzle on olive oil and sprinkle on salt and pepper to taste.

For the balsamic strawberry basil

Top with strawberry slices and then drizzle on balsamic glaze to taste. Then, top with chopped basil.

For the lemon blueberry

Top with blueberries and maple syrup. Sprinkle lemon zest over top. 

Tips for making ricotta toast

• Be sure to toast your bread before spreading on the ricotta or it will fall apart.
• If you’d like, you can put the olive toast and lemon blueberry toast in the toaster oven or conventional oven and bake at 350° for a few minutes to further infuse the flavors and lightly “brown” the ricotta. 
• Ricotta toast is best enjoyed upon preparation.
• Need to serve 2 or 3 or 4 people? No problem! Simply multiply the recipe for the type of toast you are making for the amount you need.
• These are my favorite ways to make ricotta toast, but honestly, the options are endless. Feel free to experiment with different flavor combinations, both savory and sweet.

So, which flavor combination are you going to try first?

You might also enjoy:

• Vegan Avocado Toast – 4 Ways
• Vegan BLT Sandwich
• Vegan Broccoli Quiche
• Vegan Eggs Benedict
• Vegan Vegetable Lasagna

Print

5 from 1 vote

Vegan Ricotta Toast

Change up your breakfast or lunch routine with a slice of vegan ricotta toast! Also perfect for brunch! Featuring 4 flavor varieties to get you started, both savory and sweet. Easy to make with your choice of dairy-free almond ricotta or cashew ricotta.

Course Breakfast, brunch, lunch

Cuisine American, Gluten-Free, Vegan

Keyword dairy-free, gluten free, ricotta, toast, vegan, vegan cheese, vegetarian

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 1

Author Sherri Hall

Ingredients

FOR ALL 4 VARIETIES

• 1 slice gluten-free, vegan bread
• 2 tbsp vegan ricotta, store-bought or homemade (for the homemade: see almond ricotta recipe or cashew ricotta recipe for ingredients)

FOR THE OLIVE

• 5-6 pitted, oil-cured black olives
• garlic-infused olive oil, to taste
• crushed red pepper flakes, to taste

FOR THE CUCUMBER & RADISH

• 1-2 radishes, thinly sliced
• 1/4 cup shredded cucumber
• extra virgin olive oil to taste
• sea salt, to taste
• freshly ground black pepper, to taste

FOR THE BALSAMIC STRAWBERRY BASIL

• 2-3 fresh strawberries, sliced
• balsamic glaze, to taste
• fresh chopped basil, to taste

FOR THE LEMON BLUEBERRY

• 1/4 cup fresh blueberries
• 1 tsp pure maple syrup
• lemon zest, to taste

Instructions

FOR ALL 4 VARIETIES

• Toast bread to your liking.
• Spread ricotta onto toast.

FOR THE OLIVE

• Place olives on top of ricotta. Drizzle on garlic-infused olive oil and sprinkle on crushed red pepper flakes.

FOR THE CUCUMBER & RADISH

• Layer radishes on top of ricotta and top with shredded cucumber. Drizzle on olive oil and sprinkle on salt and pepper.

FOR THE BALSAMIC STRAWBERRY BASIL

• Layer strawberry slices on top of ricotta. Drizzle balsamic glaze over top. Garnish with basil.

FOR THE LEMON BLUEBERRY

• Place blueberries on top of ricotta. Drizzle on maple syrup. Sprinkle lemon zest over top. 

Notes

Prep time is an estimate as the different varieties require different ingredients. Prep time does not include making homemade ricotta.

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