Tomato & Cashew Ricotta Toasts

by | Apr 21, 2025 | Recipes, Breakfast, Dinner | 30 comments

Jump to Recipe Print Recipe

You know those recipes that feel almost too simple to write down – but somehow end up being the ones you make on repeat? These Tomato & Cashew Ricotta Toasts are exactly that kind of recipe. It’s the perfect blend of creamy, juicy, and crunchy – a fresh satisfying bite that feels a little luxurious, even though it takes just minutes to put together. This toast is one of my favorite ways to enjoy late spring and summer tomatoes. When they’re at their peak – sweet, tangy, and perfectly juicy – all they need is a good base and a creamy companion. And that’s where cashew ricotta comes in.

Tomato Toasts

Cashew Ricotta: Creamy, Tangy, and Totally Addictive

If you’ve never made cashew ricotta before, let me tell you – it’s a game changer. It’s creamy and rich with a subtle nuttiness and that perfect ricotta-like tang. All you need are a few simple ingredients: soaked cashews, lemon juice, olive oil garlic powder, nutritional yeast and miso. Adding a touch of miso paste takes it to another level. Miso gives the ricotta a salty, cheesy, slightly tangy flavor that makes this spread incredibly satisfying. It also adds a little boost of umami and gut-friendly fermented goodness. The texture of this ricotta is somewhere between a spread and a dip, and it pairs beautifully with fresh tomatoes. It’s also incredibly versatile: use it on pasta, spread it on crackers, add a dollop to grain bowls, or stir it into roasted veggies.

Why You’ll Love This Recipe

✔ Quick and easy to make — ideal for busy days 

✔ Packed with plant-based protein and healthy fats

✔ Naturally dairy-free and full of flavor

✔ Perfect for breakfast, lunch, or a light dinner

✔ Feels fancy, tastes amazing, but comes together in under 15 minutes (especially if you prep the ricotta ahead of time)

Make It Your Own

The beauty of this recipe is how flexible it is. Here are a few delicious ways to switch it up or take it even further:

  1. Add a little heat: 
    • Sprinkle with crushed red pepper flakes or a pinch of Aleppo pepper
    • Add thin slices of pickled or fresh chili for a spicy contrast.
  2. Boost the crunch:
    • Top with toasted seeds (like pumpkin or hemp), dukkah, or crushed pistachios
    • Add crispy shallots or garlic chips for a spicy contrast
  3. Include something tangy:
    • Add a few capers or a smear of olive tapenade for a salty punch
    • Sprinkle with pickled red onions or a touch of sauerkraut for a probiotic twist
  4. Make it heartier:
    • Add a layer of smashed avocado under the ricotta for even more creaminess
    • Pair with a bowl of lentil or tomato soup for a cozy meal

These tomato toasts are more than just a quick bite – they’re a little moment of joy on a plate. It’s the kind of meal you make when you want to slow down, eat something that feels good, and enjoy simple ingredients done right. Whether you’re making it for yourself or serving it to someone else, it’s the kind of dish that makes people pause and say, “Okay – this is really good.” Let me know if you try it, I’d love to hear your twist on it!

If you tried this recipe, let me know what you think in the comments below.
If you enjoyed it, don’t forget to rate it too. Feel free to follow me on Instagram and Facebook for the latest recipes and more!

Tomato Toasts

Tomato & Cashew Ricotta Toasts

These Tomato & Cashew Ricotta Toasts are a simple yet flavorful plant-based meal, featuring creamy cashew ricotta spread over toasted sourdough bread and topped with a mix of fresh heirloom tomatoes and roasted cherry tomatoes. A drizzle of balsamic glaze and a sprinkle of fresh basil bring everything together for a delicious bite - perfect for breakfast, lunch, or a light dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Fusion, Mediterranean-Inspired, Plant-Based, Vegan

Ingredients
  

Cashew Ricotta

  • 1 cup raw cashews (soaked for 4-6 hours or boiled for 10 minutes)
  • 2 tbsp lemon juice
  • 1 tbsp white miso paste
  • 1 tbsp extra virgin olive oil
  • 2-3 tbsp water (more as needed)
  • 2 tbsp nutritional yeast
  • ¼ tsp garlic powder
  • Salt, to taste
  • Optional: a pinch of dried herbs (basil, oregano, or thyme)

For the toasts:

  • 2-4 slices of good sourdough bread, toasted
  • 1 ripe heirloom tomato, sliced
  • 1 cup cherry tomatoes
  • Olive oil, salt and pepper
  • Balsamic glaze (for drizzling)
  • Fresh basil (for garnish)

Instructions
 

  • Roast the cherry tomatoes: Preheat your oven to 400℉ (200℃). Toss the cherry tomatoes with olive oil, salt and pepper. Roast on a baking sheet for 15-20 minutes, until they're soft and slightly caramellized.
    1 cup cherry tomatoes
  • Blend the ricotta: Drain your soaked or boiled cashews and add them to a blender or food processor with lemon juice, miso, olive oil, nutritional yeast, garlic powder and a pinch of salt. Blend until smooth, adding water as needed to reach a creamy, spreadable consistency. Taste and adjust seasoning.
    1 cup raw cashews (soaked for 4-6 hours or boiled for 10 minutes), 2 tbsp lemon juice, 1 tbsp white miso paste, 1 tbsp extra virgin olive oil, 2-3 tbsp water (more as needed), 2 tbsp nutritional yeast, ¼ tsp garlic powder
  • Toast the bread: Toast your bread slices until golden and crispy. A sturdy sourdough works great.
  • Assemble the toasts: Spread a generous layer of cashew ricotta on each slice of toast. Top with fresh heirloom tomato slices and roasted cherry tomatoes. Drizzle with olve oil and balsamic glaze and garnish with fresh basil.
  • Serve and enjoy: Serve immediately while the toast is warm and the tomatoes are juicy.

Notes

Did you make this recipe?
Keyword cashew cheese recipe, cashew ricotta, dairy-free ricotta, easy vegan breakfast, easy vegan lunch, homemade vegan cheese, plant-based ricotta, tomato toast recipe, vegan brunch recipe, vegan ricotta spread, vegan tomato toast

30 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating