Vegan Ricotta Toast with Cucumber and Radish

Change up your breakfast or lunch routine with a slice of this cucumber and radish vegan ricotta toast! Also perfect for brunch!

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!

Ingredients you'll need

• Bread (you can use any kind, gluten-free if needed)
• Store-Bought Vegan Ricotta (I recommend the Kite Hill brand which is made from almonds; you can also use our homemade sunflower seed ricotta for a nut-free version)
• Thinly Sliced Radish
• Shredded Cucumber
• Olive Oil
• Sea Salt
• Freshly Ground Black Pepper

How to make cucumber and radish vegan ricotta toast

First, toast a slice of your favorite sliced bread (gluten-free if needed).

Then, spread 2 tablespoons of vegan ricotta onto the slice of toast.

Top with radish slices and shredded cucumber.

Drizzle on olive oil and sprinkle on salt and pepper to taste.

Tips for making ricotta toast

• Be sure to toast your bread before spreading on the ricotta or it will fall apart.
• Ricotta toast is best enjoyed upon preparation.
• Need to serve 2 or 3 or 4 people? No problem! Simply multiply the recipe for the amount you need.

Can I make other varieties?

Of course!

This is one of 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.

More recipes using vegan ricotta

• Vegan Lentil Lasagna
• Vegan Baked Ziti
• Pasta with a Dollop of Ricotta (#7 in our lazy vegan recipes free printable e-cookbook)

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5 from 1 vote

Cucumber and Radish Vegan Ricotta Toast

Change up your breakfast or lunch routine with a slice of this cucumber and radish vegan ricotta toast! Also perfect for brunch!

Course Breakfast, brunch, lunch

Cuisine American, Gluten-Free, Vegan

Keyword cucumber, dairy-free, gluten free, radish, vegan, vegan cheese, vegan ricotta

Prep Time 10 minutes

Total Time 10 minutes

Servings 1

Calories 191kcal

Author Sherri Hall

Ingredients

• 1 slice vegan bread (use gluten-free if needed)
• 2 tablespoon store-bought vegan ricotta
• 1-2 radishes, thinly sliced
• ¼ cup shredded cucumber
• extra virgin olive oil to taste
• sea salt, to taste
• freshly ground black pepper, to taste

Instructions

• Toast bread to your liking and spread the ricotta on the toast.
• Layer the radishes on top of the ricotta and top with the shredded cucumber. Drizzle on olive oil and sprinkle on salt and pepper.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Notes

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition based on using 1 teaspoon olive oil and Kite Hill brand vegan ricotta.

Nutrition

Calories: 191kcal | Carbohydrates: 17g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Fiber: 2g

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