Easy, 8-ingredient vegan bruschetta made with cashew ricotta cheese and balsamic glaze. It’s ready in less than 20 minutes, too!
This post may contain affiliate links. Please see our disclaimer for details.
Table of Contents
Why You’ll Love This Recipe
- Fresh: Combines ripe tomatoes and aromatic basil for a garden-fresh taste.
- Versatility: Perfect as a side dish, an easy appetizer, or a staple on your charcuterie board.
- Dairy-free: This vegan bruschetta recipe uses cashew ricotta cheese, so more of your friends and family can partake!
Nutrition For Mental Health
Tomatoes are about 95% water, so they are wonderfully hydrating. They are a good source of fiber, potassium, folate, and vitamins K1 and C. They also contain the plant compounds lycopene, beta carotene, naringenin, and chlorogenic acid. A cross-sectional study found that among the elderly population (aged 70 and older), a tomato-rich diet is related to a lower prevalence of symptoms of depression.
Ingredients + Notes
A handful of simple ingredients bring this classic Italian appetizer to life!
- Ricotta cheese: Homemade Cashew Ricotta Cheese is silky smooth and oh-so-perfect for this recipe.
- Tomatoes: I used grape tomatoes in this recipe because they are my favorite. Cherry tomatoes, vine tomatoes, or Roma tomatoes would all work well, though.
- Olive Oil: A drizzle of extra virgin olive oil enhances the natural flavors and adds a silky texture.
- Balsamic Glaze: Balsamic glaze is the vinegar you didn’t know you needed. It adds a sweet and tangy dimension to this dairy-free bruschetta.
- Garlic: Minced garlic cloves infuse the mixture with a robust flavor. (It’s so good!)
- Basil: Lots of fresh basil for a herby freshness, essential for the best bruschetta recipe.
- Salt: Salt is used in the mixture. I also recommend a bit of flake salt on top when serving. (You won’t regret it!)
- Bread: I know this is obvious, but you want bread to serve this tasty tomato bruschetta on. I used a baguette. You can also use whatever bread you have on hand.
Recipe Variations
- Tomatoes: This recipe needs fresh tomatoes. I use grape tomatoes, but any fresh ripe tomato, such as heirloom tomatoes, Roma tomatoes, vine tomatoes, or cherry tomatoes, will work. Make sure they are bright red!
- Cheese: I used homemade ricotta cheese for this recipe, but fresh mozzarella (vegan) is a classic as well.
- Bread: Baguette slices allow for the perfect appetizer-sized bites. However, a traditional French bread or Rosemary Artisan Bread Loaf will work just as well.
How To Make Vegan Bruschetta
- Add all ingredients to a medium bowl.
- Stir thoroughly until well combined.
- Serve on fresh bread with homemade Cashew Ricotta Cheese.
Would you like to save this?
Serving Ideas
I have to admit. We have enjoyed this vegan bruschetta recipe as a meal all on its own. However, here are some topping and pairing suggestions for you.
Bruschetta Toppings
Serve this easy vegan bruschetta recipe on Warm Homemade Bread with a sprinkle of flake salt on top.
Pairings
- Soup: This bruschetta with ricotta pairs well with Traditional Minestrone and Vegan Zuppa Toscana soup.
- Pasta: It’s also a great appetizer for pasta dishes like this Mini Lasagna Recipe, Vegan Butternut Squash Ravioli, or Vegan Carbonara.
Storage Tips
Store leftover bruschetta toppings separately in an airtight container. This means you want to store the tomato mixture in one glass in an airtight container and the vegan ricotta in a different container.
- Fridge: When stored properly, this vegan bruschetta recipe can be kept in the fridge for 3-4 days. At the same time, the ricotta cheese can be stored in the fridge for 5-7 days.
- Freezer: I don’t recommend freezing the tomato bruschetta mixture. However, you can most definitely freeze the cashew ricotta cheese for at least a month.
FAQ
Traditional bruschetta toppings are typically made of diced tomatoes, basil, garlic, olive oil, and balsamic vinegar.
The best way to cut tomatoes for classic bruschetta is to chop or dice them into small, bite-sized pieces.
Yes, homemade bruschetta can be stored in the fridge in an airtight container for up to 3-4 days.
To prevent your bruschetta from getting soggy, you can serve the tomato mixture on the side and have guests add their own on top of bread and ricotta.
Traditionally, bruschetta refers to Italian antipasto that consists of grilled or toasted bread rubbed topped with diced tomatoes, fresh basil, and sometimes mozzarella. (They often rub garlic on the toasted bread, too.)
More Vegan Appetizers
If you tried this Vegan Bruschetta Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Vegan Bruschetta
Ingredients
- 1 Cashew Ricotta Cheese
- 1 pack of grape tomatoes, chopped (equals about 2 cups chopped tomatoes)
- 1 1/2 teaspoon olive oil
- 1 tablespoon balsamic glaze
- 1/8 teaspoon salt
- 5 large basil leaves, minced
- 1 clove of garlic, minced
- 1 baguette, sliced
Instructions
- Add all ingredients into a medium bowl.
- Stir thoroughly until well combined.
- Serve on fresh bread with homemade cashew ricotta cheese.
Notes
- Fridge: When stored properly, this vegan bruschetta recipe can be kept in the fridge for 3-4 days. At the same time, the ricotta cheese can be stored in the fridge for 5-7 days.
- Freezer: I don’t recommend freezing the tomato bruschetta mixture. However, you can most definitely freeze the cashew ricotta cheese for at least a month.
Nutrition
Reference
Niu, K., Guo, H., Kakizaki, M., Cui, Y., Ohmori-Matsuda, K., Guan, L., Hozawa, A., Kuriyama, S., Tsuboya, T., Ohrui, T., Furukawa, K., Arai, H., Tsuji, I., & Nagatomi, R. (2013). A tomato-rich diet is related to depressive symptoms among an elderly population aged 70 years and over: a population-based, cross-sectional analysis. Journal of affective disorders, 144(1-2), 165–170. https://doi.org/10.1016/j.jad.2012.04.040
This is the best recipe I’ve ever made of yours. It is soooo good!
It is one of my favorites too!