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Roasted Beet Herbed Vegan Ricotta Crostini

Vegan Herbed Ricotta made with raw cashews makes these crostini so enticing!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 10 servings
Calories: 198 kcal
Cuisine: American

Ingredients

Roasted Beets Crostini:
  • 1.5 tablespoons olive oil
  • 1 large red beet washed and chopped
  • 1 large yellow beet washed and chopped
  • 1/4 teaspoon sea salt to taste
  • 1 large baguette sliced and toasted
Vegan Herbed "Ricotta":
  • 1.5 cups raw cashews soaked overnight
  • 1 cup cauliflower florets steamed
  • 1 small clove garlic minced
  • 1/4 cup lemon juice
  • 1/2 cup unsweetened cashew milk see note*
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 4 large fresh basil leaves chopped
  • 2 teaspoons dried oregano

Instructions

Make the Vegan "Ricotta"
    Cup of Yum
  1. Place the raw cashews in a bowl and cover them with 2 inches of water. Leave on the counter to soak overnight. Strain and pat dry.
  2. Steam the cauliflower for 5 to 8 minutes, until tender when poked with a fork.
  3. Add all ingredients for the ricotta to a blender or food processor. Start with ½ cup cashew milk (or almond milk) and use up to 3/4 cup if necessary. Note: adjusting the amount of nut milk determines the thickness of the ricotta. 
  4. Blend until smooth, or until desired texture is achieved. I leave mine with a little bit of texture.
Roast the Beets:
  1. Preheat oven to 415 degrees F.
  2. Wash, peel, and dice the beets. Spread the chopped beets over a large baking sheet and drizzle with olive oil, sprinkle with sea salt. Use your hands to toss everything together until the beets are well coated.
  3.  Roast on the center rack of the preheated oven 30 to 40 minutes (or until beets reach desired doneness), stirring halfway through.
Make the Crostini:
  1. Spread 1 to 2 tablespoons of ricotta over toasted baguette slices. Top with roasted beets and drizzle with reduced balsamic and honey. Serve with a sprig of fresh basil on top.

Notes

  • *If necessary, add more cashew milk to help blend the mixture. You want the "ricotta" to turn out nice and thick and creamy. You can use unsweetened almond milk in place of cashew milk as well.
  • Use regular ricotta cheese if you aren't vegan.

Nutrition Information

Serving 1Serving Calories 198kcal (10%) Carbohydrates 22g (7%) Protein 6g (12%) Fat 9g (14%) Fiber 2g (8%) Sugar 7g (14%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 198

% Daily Value*

Serving 1Serving
Calories 198kcal 10%
Carbohydrates 22g 7%
Protein 6g 12%
Fat 9g 14%
Fiber 2g 8%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.