Ingredients:

• For the Toast:

  • Gluten-free bread, toasted
  • Vegan Ricotta Cheese
  • Roasted strawberries
  • Fresh basil leaves
  • Honey, agave, or maple syrup (for a vegan option, use agave or maple syrup)

• For the Vegan Ricotta Cheese:

  • 2.5 cups blanched almonds
  • 2.5 tablespoons nutritional yeast
  • 1 can coconut milk (solid part only)
  • 1/2 teaspoon salt
  • Juice of 1 lemon
  • 1/2 tablespoon apple cider vinegar

• For the Roasted Strawberries:

  • 32 ounces fresh strawberries, washed and trimmed (cut in various sizes)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions:

1. Vegan Ricotta Cheese:
   • Soak almonds overnight or boil for 15 minutes, then drain and rinse.
   • Blend almonds, nutritional yeast, solid cream of coconut milk, salt, lemon juice, and apple cider vinegar in a high-speed blender until smooth.
   • Optionally, let the cheese set in the fridge overnight wrapped in a kitchen towel and paper towels.
2. Roasted Strawberries:
   • Preheat oven to 350°F (175°C).
   • Toss strawberries with maple syrup, vanilla, and a pinch of salt. Spread on a baking sheet and roast for 20 minutes.
3. Assembly:
   • Spread vegan ricotta on toasted gluten-free bread.
   • Top with roasted strawberries and fresh basil.
   • Drizzle with your choice of honey, agave, or maple syrup.

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Nutrition