Vegan Ricotta and Strawberry Crostini
Vegan Ricotta and Strawberry Crostini are a fresh, elegant appetiser made with creamy tofu-cashew vegan ricotta, sweet strawberries, and crisp toasted bread. It's an easy, dairy-free recipe that is perfect for summer entertaining.
Servings: 16 crostini
Calories: 100.51kcal
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
Calories: 100.51kcal | Carbohydrates: 12.04g | Protein: 4.11g | Fat: 4.34g | Saturated Fat: 0.65g | Polyunsaturated Fat: 1.09g | Monounsaturated Fat: 2.29g | Sodium: 100.38mg | Potassium: 93.49mg | Fiber: 1.3g | Sugar: 2.28g | Vitamin A: 3.39IU | Vitamin C: 12.9mg | Calcium: 42.05mg | Iron: 1.11mg