Your preferred gluten-free bread topped with vegan ricotta cheese, roasted strawberries, fresh basil, and honey! The ideal balance of sweet and savoury for a quick, ideal breakfast!
Ingredients
- 4 slices of whole grain bread
- 1 cup of strawberries, hulled and sliced
- 1 tablespoon of maple syrup
- 1 cup of raw cashews, soaked in water for at least 2 hours
- 2 tablespoons of lemon juice
- 2 tablespoons of nutritional yeast
- 1 tablespoon of olive oil
- 1 clove of garlic, minced
- Salt and pepper to taste
Instructions
- Drain the soaked cashews and rinse them under cold water.
- Place the cashews in a blender or food processor along with the lemon juice, nutritional yeast, olive oil, minced garlic, salt, and pepper.
- Blend until smooth and creamy, adding a little water if needed to achieve the desired consistency.
- Taste and adjust seasonings as desired.
For the baked strawberries:
- Preheat your oven to 350°F (175°C).
- Place the sliced strawberries in a baking dish and drizzle them with maple syrup.
- Toss the strawberries gently to coat them evenly.
- Bake for about 15-20 minutes, or until the strawberries are soft and slightly caramelized.
To assemble:
- Toast the slices of whole grain bread.
- Spread a generous amount of the vegan ricotta on each slice.
- Top with the baked strawberries.
Nutrition Facts
- Calories: 350-400 calories (may vary depending on bread used and amount of vegan ricotta and strawberries)
- Protein: 10-12 grams
- Fat: 20-25 grams
- Carbohydrates: 30-35 grams
- Fiber: 5-7 grams
- Sugar: 8-10 grams
- Sodium: 200-300 milligrams
