For the Toast

• Gluten-free bread, toasted
• Vegan ricotta cheese (see below)
• Roasted strawberries (see below)
• Fresh basil leaves
• Honey, agave, or maple syrup

For the Vegan Ricotta Cheese

• 2 ½ cups blanched almonds
• 2 ½ tablespoons nutritional yeast
• 1 can coconut milk (solid part only)
• ½ teaspoon salt
• 1 lemon, juiced
• ½ tablespoon apple cider vinegar

For the Roasted Strawberries

• 32 oz fresh strawberries, washed and trimmed (some whole, some halved, some quartered)
• 1 tablespoon maple syrup
• ½ teaspoon pure vanilla bean paste or extract
• Pinch of salt

Instructions

Vegan Ricotta Cheese

1. Soak almonds overnight or boil them for 15 minutes. Drain and rinse.
2. Blend almonds, nutritional yeast, coconut milk solids, salt, lemon juice, and apple cider vinegar in a high-speed blender until smooth. Scrape sides as needed.
3. For best texture, place the ricotta in a cheesecloth or layered paper towels, wrap, and refrigerate overnight.
4. Store in the fridge for up to 2 weeks.

Roasted Strawberries

1. Preheat oven to 350°F (175°C).
2. Toss strawberries with maple syrup, vanilla, and salt in a bowl.
3. Spread onto a greased baking sheet and roast for 20 minutes.

Assemble the Toast

1. Toast your favorite gluten-free bread.
2. Spread a generous layer of vegan ricotta.
3. Top with roasted strawberries.
4. Garnish with fresh basil leaves.
5. Drizzle with honey, agave, or maple syrup.

Notes

• Sweetener Options: Honey is not strictly vegan, so substitute with agave or maple syrup if preferred.
• Make-Ahead Tip: Prepare the ricotta the day before for optimal flavor and texture.
• Storage: Store any leftover ricotta in an airtight container in the fridge for up to two weeks.