Roasted Beet Herbed Vegan Ricotta Crostini Recipe
Delicious and vibrant Roasted Beet Herbed Vegan Ricotta Crostini combines earthy roasted beets with creamy, herb-infused vegan ricotta made from cashews and cauliflower. Served on toasted baguette slices, this appetizer is perfect for vegan and dairy-free diets, ideal for entertaining or a healthy snack.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 12 crostini servings
- Category: Appetizer
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Roasted Beets Crostini:
- 1.5 tablespoons olive oil
- 1 large red beet, washed and chopped
- 1 large yellow beet, washed and chopped
- 1/4 teaspoon sea salt, to taste
- 1 large baguette, sliced and toasted
Vegan Herbed “Ricotta”:
- 1.5 cups raw cashews, soaked overnight
- 1 cup cauliflower florets, steamed
- 1 small clove garlic, minced
- 1/4 cup lemon juice
- 1/2 cup unsweetened cashew milk (see note*)
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 4 large fresh basil leaves, chopped
- 2 teaspoons dried oregano
Instructions
- Soak Cashews: Place raw cashews in a bowl and cover with 2 inches of water. Leave at room temperature overnight. Drain and pat dry before using.
- Steam Cauliflower: Steam cauliflower florets for 5 to 8 minutes until they are tender when poked with a fork; set aside to cool slightly.
- Prepare Vegan Ricotta: In a blender or food processor, combine soaked cashews, steamed cauliflower, minced garlic, lemon juice, nutritional yeast, sea salt, chopped basil, and dried oregano. Add 1/2 cup cashew milk to start and blend until smooth, adding up to 3/4 cup cashew milk if necessary to achieve a thick, creamy texture with some desired texture remaining.
- Roast Beets: Preheat the oven to 415°F (215°C). Peel and dice red and yellow beets. Spread them on a large baking sheet, drizzle with olive oil, sprinkle with sea salt, and toss to coat evenly. Roast in the center of the oven for 30 to 40 minutes, stirring halfway through, until tender and roasted to your liking.
- Prepare Crostini: Spread 1 to 2 tablespoons of the vegan ricotta over each toasted baguette slice. Top with a generous amount of roasted beets. Optionally, drizzle with reduced balsamic vinegar and honey (omit honey for a fully vegan version). Garnish with a fresh basil sprig and serve immediately.
Notes
- If needed, add more cashew milk to help blend the ricotta to desired consistency; the ricotta should be thick and creamy.
- Unsweetened almond milk can be substituted for cashew milk if preferred.
- For non-vegan versions, regular ricotta cheese can be used in place of the vegan ricotta.
- Reduced balsamic vinegar and honey topping is optional and can be omitted or replaced with vegan alternatives.
