clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Whole wheat sourdough toasts with vegan cashew ricotta and arugula-walnut pesto on a baking sheet

Cashew Ricotta Toasts with Arugula-Walnut Pesto

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)
  • Author:
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 10 toasts 1x
  • Category: Snack, Hors d'Oeuvre
  • Cuisine: American


These vegan cashew ricotta toasts are an awesome party snack to add to your repertoire. Try them as a Thanksgiving appetizer!



For the Bread and Cashew Ricotta

  • 1 cup raw cashews
  • 8 to 10 ½-inch-thick slices of whole wheat sourdough, or your other favorite bread
  • Extra virgin olive oil, for drizzling
  • 1 small garlic clove, roughly chopped
  • 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 2 teaspoons white miso
  • ¼ teaspoon fine sea salt
  • 2 to 3 tablespoons filtered water

For the Arugula-Walnut Pesto

  • 3 cups packed arugula
  • ½ cup packed basil leaves
  • ½ cup toasted walnuts
  • 1 tablespoon drained capers
  • 1 teaspoon white miso
  • 1 small garlic clove, roughly chopped
  • ¼ teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup extra virgin olive oil


  1. Start the Cashew Ricotta: Place the cashews in a bowl and add enough boiling water to cover by about 1 inch. Let stand for at least 45 minutes or up to several hours.
  2. Preheat the oven to 375º.
  3. Arrange the bread slices on a baking sheet in a single layer and lightly drizzle both sides with oil. Bake until lightly golden and crisp, about 10 minutes.
  4. Meanwhile make the Pesto: In the food processor, combine the arugula, basil, walnuts, capers, miso, garlic, salt, and pepper. Pulse until everything is broken down. With the motor running, stream in the lemon juice and oil and puree until smooth. Taste and adjust the seasonings if needed. Scrape into a bowl.
  5. Wipe out the food processor and make the Ricotta: In the food processor, combine the cashews, garlic, lemon juice, miso, and salt. Pulse until everything is broken down and the mixture is homogeneous but not yet smooth, adding a bit of the water as needed to help the mixture come together (it should resemble ricotta, basically). Taste and adjust the seasonings if needed. Scrape the ricotta into a bowl and chill until ready to serve.
  6. To serve, spread about 1 tablespoon of the ricotta on each piece of toast and drizzle with a tablespoon of the pesto.


  • Serving Size: 1 toast
  • Calories: 170
  • Fiber: 1.2 g
  • Protein: 4.2 g

Keywords: toast, crostini, ricotta, cashews, pesto, thanksgiving

Never miss a recipe!
Subscribe to my newsletter & get The Ultimate Plant-Based Meal Prep Guide for free.