I have been obsessed with fruit and ricotta on toast for breakfast lately. But I don’t want to have too much dairy. I have had almond (vegan) ricotta out before, and I recently saw a video with it. It looked pretty easy, so I decided to make some this weekend.
Today’s toast is a whole wheat sesame sourdough, some red fleshed apricots, a few hemp seeds. Of course a spoon of the almond ricotta. And a drizzle of honey, olive oil, and a little vanilla salt.
Delicious and even extra fiber from the almonds. I didn’t too with nuts as I have with dairy ricotta because that seems like overkill.
Anyway, almond ricotta is so easy to make. You should try it.
by PlantedinCA
2 Comments
Here is the recipe for [almond ricotta I used](https://www.theconsciousplantkitchen.com/vegan-almond-ricotta-recipe/). I made some small tweaks. I used cashew milk, because that is my default milk at home. I added more water because mine looked dry. And a little extra lemon juice.
I didn’t add any of the savory seasoning suggestions.
I am also really excited this is freezable. So I froze a bit for a future meal.
Where did you buy that bread? I am on a hunt for tasty bread