Print
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 (3 votes, average: 5.00 out of 5)
Loading...

  • Author: thenewbaguette.com
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 10 toasts
  • Category: Snack, Hors d'Oeuvre

Description

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


Ingredients

For the Bread and Cashew Ricotta

  • 8 to 10 ½-inch-thick slices of whole wheat sourdough, or your other favorite bread
  • Extra virgin olive oil for drizzling
  • 1 cup raw cashews, soaked in water for at least 4 hours or overnight and drained
  • 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

Instructions

  1. Preheat the oven to 375º.
  2. 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.
  3. Meanwhile, make the Cashew Ricotta: In a 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.
  4. Clean the food processor and 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. To serve, spread about 1 tablespoon of the ricotta on each piece of toast and drizzle with a tablespoon of the pesto.

Nutrition

  • Serving Size: 1 toast
  • Calories: 170
  • Fiber: 1.2 g
  • Protein: 4.2 g
Greek-Style Tomato Braised Beans | Vegan Dinner Ideas | The New Baguette
Never miss a recipe!
Subscribe to my newsletter & get the
Weeknight Dinners e-Book for free.