Whipped Almond “Ricotta” Toast with Honey and Pistachios
Another dairy free favorite of ours… whipped almond “ricotta.” I highly recommend you try this toast combo as it gives you that sweet, savory, creamy, deliciousness, without any of the after effects of eating dairy. I also use a version of this nut “ricotta” in this dairy free eggplant parmesan recipe! Highly recommend!!!
Makes 2 pieces of toast
Prep Time: 40 minutes
Total Cook Time: 40 minutes
Ingredients:
For Almond “Ricotta”
1/2 c slivered almonds
1 tsp nutritional yeast
1 tsp lemon juice
1/4 c + 1 Tbsp filtered water
1/4 tsp kosher salt
For Assembly
honey to drizzle
chopped roasted pistachios
Instructions:
Let almonds soak in a bowl of hot water for at least 10 minutes to soften before making “ricotta.” Drain after the soaking process.
Add all almond “ricotta” ingredients to a blender, making sure that the water total is fresh water instead of the water that the almonds originally soaked in. Blend until very smooth. Place “ricotta” in the refrigerator for 30 minutes to set and become cold again like a traditional ricotta.
Toast the bread to your liking.
Take the whipped almond “ricotta” out of the fridge and schmear it all over the toast. Top with a drizzle of honey and crushed pistachios! Enjoy!
Did you make this? Tag your pictures with @forlemonsake!
