Vegan Ricotta Persimmon Toast
SERVES: 4 TOASTS
total Time: 25 minutes
INGREDIENTS
1 cup raw cashews, soaked overnight or in hot water for 10 minutes
Juice of 1 lemon
2 tablespoons nutritional yeast
1 teaspoon cracked black pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
2 small garlic cloves, minced
1 tablespoon apple cider vinegar
4 slices of your favorite bread, toasted
2 ripe persimmons, sliced
1/4 cup crushed walnuts, for topping
Balsamic glaze, for drizzling
1/4 cup pomegranate arils
RECIPE
In a food processor, combine soaked cashews, lemon juice, nutritional yeast, cracked black pepper, salt, onion powder, minced garlic cloves, and apple cider vinegar. Blend until smooth and creamy, resembling the texture of ricotta.
Toast the vegan bread slices to your desired level of crispiness.
Spread a generous layer of the homemade vegan ricotta on each slice of toasted bread.
Top the ricotta with sliced persimmons, distributing them evenly across the toasts.
Sprinkle crushed walnuts over the persimmons for added texture and flavor.
Drizzle balsamic glaze over each toast.
Finish by garnishing with pomegranate arils.
Serve immediately and enjoy your delightful Vegan Ricotta Persimmon Toast with Crushed Walnuts, Balsamic Glaze, and Pomegranate – a perfect blend of creamy, sweet, and savory flavors.
