Peach Bruschetta with Cashew Ricotta (vegan)
This vegan peach bruschetta with cashew ricotta is savory, sweet, and the perfect summer appetizer. It's easy to make and tastes amazing!
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Ingredients
cashew ricotta
- 1 cup raw cashews, soaked in water overnight or in boiling water for 30 minutes
- 1 tbsp apple cider vinegar
- 1/4 tsp sea salt
- 1 tbsp nutritional yeast
- 3-4 tbsp water
- 1/4 tsp garlic or onion powder (optional, to make it more savory)
bruschetta
- 2 peaches, diced small
- 1/4 cup fresh basil, chopped
- 1 baguette, cut into 1/4 inch thick slices
- 3-4 tbsp olive oil, divided
- 2-3 tbsp finely chopped pistachios
- balsamic glaze (I bought mine from Trader Joe’s)
Instructions
- Soak cashews in water overnight or in boiling water for 20-30 minutes.
- Make the cashew ricotta and add the drained cashews, apple cider vinegar, salt, nutritional yeast, water, and optional spices(I did not add the optional spices to this batch because I didn’t want it super savory with the peaches, but it’s up to you) to a food processor. Blend until creamy and smooth, stop and scrape down the sides occasionally.
- Brush sliced baguette with 2-3 Tbsp of olive oil on each side. Bake at 375 degrees F for 7-8 minutes until lightly golden.
- In a medium bowl, add the peaches, chopped basil, and 1 Tbsp of olive oil. Mix until combined.
- Assemble the peach bruschetta by spreading a spoonful of the cashew ricotta on each slice of toasted bread. Spoon the peach mixture on top. Sprinkle some chopped pistachios on top of the peaches. Drizzle balsamic glaze over the bruschetta. Serve immediately! Enjoy!
- Refrigerate leftover ricotta in an airtight container for up to 5-6 days.
Servings: 6