What gives the white bean ricotta its creamy texture?

The ricotta achieves its creamy yet textured consistency by blending quick-soaked cashews with almond milk, then pulsing with cannellini beans, tahini, and lemon juice.

Can I prepare the white bean ricotta ahead of time?

Yes, you can prepare the white bean ricotta in advance. After blending, you can use it immediately or chill it for 30 minutes to allow the flavors to meld before assembling the toasts.

What type of bread is best for these toasts?

The recipe suggests using 4-6 slices of seeded bread. For a gluten-free option, ensure your seeded bread is certified gluten-free.

Is the maple syrup a necessary ingredient in the ricotta?

No, the maple syrup is listed as optional. You can omit it if you prefer a less sweet or more savory ricotta spread, or adjust to your taste.

What is the recommended way to serve these toasts?

To assemble, spread the white bean ricotta generously over toasted seeded bread, then top with sliced baby artichoke hearts and a sprinkle of fresh chopped dill.

7 years ago

White Bean Ricotta & Baby Artichoke Toast
[Vegan, Gluten-Free]

Name: White Bean Ricotta & Baby Artichoke Toast [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4-6
Ingredients: 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

LK By: Lauren Kirchmaier

Author Bio

Flora & Vino by Lauren Kirchmaier promotes healthy and balanced living through a whole foods... Read More

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Discover more recipes with these ingredients

White Bean Ricotta & Baby Artichoke Toast [Vegan, Gluten-Free]

4-6

Dairy Free

Vegan

Savory toast with 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... Read More

Ingredients You Need for 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

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How to Prepare White Bean Ricotta & Baby Artichoke Toast [Vegan, Gluten-Free]

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 for 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!