Dairy-Free Cherry Bruschetta
Easy vegan cherry basil bruschetta that is as sweet as can be. It's the perfect plant-based snack for a lovely family gathering or for a party of one.
Ingredients
- 1 baguette
Sweet Vegan Ricotta Cheese
- 1 cup raw cashews, soaked overnight (or soak in boiled water for 15 minutes)
- 2 tablespoons fresh basil
- 2 tablespoons plant-based milk
- 1 tablespoon of maple syrup
- juice from 1/2 of a lemon
- pinch of Himalayan salt
Cherry Basil Topping
- 1 cup Bing cherries
- 1 cup Rainier cherries
- 1/3 cup fresh basil, finely chopped
- juice from 1/2 of a lemon
- pinch of Himalayan salt
Instructions
Sweet Vegan Ricotta Cheese
- Blend: Place all ingredients into a food processor or high-speed blender and pulse until well combined.
- Scrape the sides down and blend until you have reached a nice fluffy consistency. (You may need to scrape the sides down a few times during this process.)
- Spread sweet vegan ricotta cheese onto toasted slices of baguette (or bread of choice).
Cherry Basil Topping
- Prepare: De-stem and remove the pit from cherries and slice into quarters.
- Combine: Place cherries in a bowl with basil, lemon juice, salt, and thoroughly combine.
- Add topping: Once the ricotta cheese is prepared and spread on the toasted slices of bread, add a couple of tablespoons of the cherry basil mixture on top.
- Enjoy!
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 196kcal, Carbohydrates: 29g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 162mg, Potassium: 124mg, Fiber: 3g, Sugar: 12g, Vitamin A: 494IU, Vitamin C: 3mg, Calcium: 50mg, Iron: 2mg