Savory toast with a cashew-based white bean ricotta spread topped with baby artichokes and fresh dill. Perfect for brunch or a light lunch! The spread has a white bean and cashew base that’s perfectly seasoned with lemon, tahini, and a bit of nutritional yeast. Add a touch of optional maple syrup for sweetness or leave it completely savory. The creamy base topped with savory artichoke and fresh herbs, makes it perfect for breezy warm weather breakfast, brunch, or lunch. You could also add greens and an extra slice of toasted bread for more of a sandwich situation. If you have leftover white bean ricotta, try spreading it on crackers, as dip for veggies, or add a big dollop to your power bowls and salads! It’s a great alternative to hummus or cashew cheese on your plate.
White Bean Ricotta & Baby Artichoke Toast [Vegan, Gluten-Free]
- 1/2 cup cashew pieces, quick-soaked in hot water for 30 minutes
- 1 tablespoon unsweetened almond milk
- 1 15-oz. can cannellini beans, drained and rinsed
- 2 teaspoons runny tahini
- 1/2 lemon, squeezed
- 1/2 teaspoon maple syrup (optional)
- 1 tablespoon nutritional yeast (optional)
- Himalayan sea salt, to taste
- 4–6 slices seeded bread (Gluten-Free as needed)
- 1 jar baby artichoke hearts
- halved fresh dill, chopped
- Add the cashews to a small bowl and cover with hot water. Soak for at least minutes, then drain and rinse well.
- Transfer soaked cashews to a blender with the almond milk until you have a thick lumpy paste. Add in the beans, tahini, lemon juice, and optional maple syrup. Pulse until you have a thick well-combined spread, scraping down the sides as needed. It’s okay if it’s not perfectly smooth – some texture is desirable here.
- Use immediately or chill or 30 minutes to allow the flavors to meld.
- To assemble toasts, spread white bean ricotta over toasted seeded bread and top with sliced baby artichoke hearts and fresh dill. Enjoy!
If you don’t have white kidney beans, sub navy beans, great northern beans, or even chickpeas instead.