Vegan Ricotta and Strawberry Crostini is a fresh, elegant appetiser recipe made with creamy tofu-cashew vegan ricotta, sweet strawberries, and crisp toasted bread garnished with balsamic and basil. It's easy, dairy-free, and perfect for summer entertaining. Get the recipe below.
My Vegan Ricotta and Strawberry Crostini recipe is a beautifully balanced appetiser that combines creamy plant-based ricotta with juicy, sweet strawberries and crisp toasted bread. It’s the kind of dish that looks impressive on a platter but is surprisingly simple to prepare. Other than making the ricotta, it's really just an assembly job!
This recipe is ideal for summer gatherings, brunch spreads, picnics, or even a light starter for a dinner party. The contrast of textures (crunchy crostini, soft ricotta, and fresh fruit) is what makes this dish so moreish!
Unlike traditional ricotta crostini, this version is completely dairy-free. The vegan ricotta is made from tofu and cashews, creating a rich, creamy base that pairs perfectly with strawberries and a drizzle of balsamic glaze and a few basil leaves.
You may think cheese and fruit is an odd pairing but I promise you, once you've tried this dish you won't look back! And, if you like this recipe you'll love my Blood Orange, Beetroot and Kale Salad which also features vegan ricotta.
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Ingredients
You'll need a variety of ingredients for this recipe, all of which can be found in large supermarkets in the UK.
- Firm tofu
- Cashew nuts
- Garlic
- Nutritional yeast
- Lemon
- Extra virgin olive oil
- Salt
- Baguette or rustic loaf
- Fresh strawberries
- Fresh basil
- Balsamic glaze
Step-by-step instructions
- Step 1: Begin by soaking the cashew nuts for 1 hour or boiling them for 10 minutes until they are soft and plump.
- Step 2: Add all of the other ingredients for the vegan ricotta into a high speed blender.
- Step 3: First pulse the ingredients until they start coming together then run on low until you have the desired consistency.
- Step 4: Spoon into a lined ramekin and chill for 1 hour before using to assemble the crostini.
- Step 5: Toast oiled baguette slices until golden.
- Step 6: Spread ricotta onto crostini, top with the sliced strawberries, drizzle with balsamic glaze and garnish with basil leaves.
Hint: when making the ricotta, do not over-blend. Keeping a slightly textured consistency gives the ricotta a more authentic, traditional feel and prevents it becoming too smooth or pasty.
Substitutions
There are a couple of simple swaps you can make in this recipe if you need to. But, as it's such a simple recipe I recommend minimising these so far as possible.
- Nuts: Cashews can be swapped for blanched almonds for a lighter flavour.
- Tofu: Firm tofu can be substituted with silken tofu for a softer, creamier ricotta.
- Oli: Olive oil can be swapped for another neutral, light flavoured oil like avocado oil.
Variations
Why not try one of these other variations for a slightly different flavour profile:
- Nutty: Add crushed pistachios for crunch.
- Fruity: Swap strawberries for figs, peaches, or raspberries.
- Spicy: Add chilli flakes for a sweet-heat contrast.
- Bread: Use sourdough instead of baguette for a rustic twist.
Equipment
Get the following kitchen equipment ready before you begin to make this dish:
- High speed blender or food processor (I use a Nutribullet or Vitamix)
- Ramekin or small bowl
- Mixing spoon
- Baking tray
- Knife
- Chopping board
Storage
You can make the vegan ricotta ahead of time and store it in an airtight container in the fridge for up to 4 days.
The assembled crostini are best eaten fresh to prevent sogginess, but the toasted bread can be stored in an airtight container for 1–2 days if needed.
Personally I would make this dish fresh to order!
Frequently asked questions
Yes, simply omit cashews and increase tofu, though the texture will be less rich.
The recipe
Vegan Ricotta and Strawberry Crostini
Equipment
- Blender or food processor
- Ramekin or small bowl
- mixing spoon
- Baking tray
- knife
- chopping board
Ingredients
- 250 g firm tofu
- 50 g cashews soaked
- 2 clove garlic
- 2 tablespoon nutritional yeast
- 1 lemon juice only
- 2 tablespoon olive oil
- 1 pinch salt
- 1 baguette cut into 16 slices
- 250 g strawberries
- 2 tablespoon balsamic glaze
- basil leaves only
Instructions
- Soak the cashew nuts in water for at least 1 hour until plump. Alternatively, boil for 10 minutes then leave to cool.
- Place the soaked cashews, firm tofu, garlic, nutritional yeast, lemon juice, olive oil, and salt into a blender. Pulse until the mixture just starts to come together, then blend on a low setting for 30 seconds to 1 minute until you achieve a soft, creamy ricotta-like texture.
- Line a ramekin or small pudding basin with cling film. Spoon in the ricotta mixture, press down firmly, and cover. Refrigerate for at least 1 hour to firm up slightly.
- Brush baguette slices with olive oil and toast in the oven at 180C / 350F / gas mark 4 for 8–10 minutes, or until golden and crisp.
- Spread a generous layer of vegan ricotta onto each crostini, top with sliced strawberries, and finish with basil and a drizzle of balsamic glaze.
Nutrition
More sweet and savoury recipes
Do you like combining sweet and savoury flavours? Then why not try one of these other recipes that plays with this flavour combination!
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