Roasted Beet Herbed Vegan Ricotta Crostini Recipe
A delightful vegan appetizer featuring roasted red and yellow beets paired with creamy herbed vegan ricotta made from cashews and steamed cauliflower. Served on toasted baguette slices, this crostini offers a perfect balance of earthy flavors, fresh herbs, and a touch of tangy lemon, ideal for entertaining or a sophisticated snack.
- Prep Time: 15 minutes (plus overnight for soaking cashews)
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes (excluding soaking time)
- Yield: 10 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
Roasted Beet Topping
- 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
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 4 large fresh basil leaves (chopped)
- 2 teaspoons dried oregano
Instructions
- Prepare the Vegan Ricotta: Place the raw cashews in a bowl and cover with about 2 inches of water. Soak them overnight at room temperature. The next day, drain and pat the cashews dry.
- Steam the Cauliflower: Steam the cauliflower florets for 5 to 8 minutes until they are tender when pierced with a fork. Allow to cool slightly.
- Blend Ricotta Ingredients: In a blender or food processor, combine the soaked cashews, steamed cauliflower, minced garlic, lemon juice, half a cup of cashew milk, nutritional yeast, sea salt, chopped basil leaves, and dried oregano. Blend until smooth, adjusting with additional cashew milk (up to 3/4 cup) to reach your preferred ricotta consistency. A bit of texture remaining is acceptable.
- Preheat Oven and Prepare Beets: Preheat the oven to 415°F (215°C). Peel and dice both the red and yellow beets into small chunks. Place them on a large baking sheet, drizzle with olive oil, sprinkle with sea salt, and toss with your hands to coat evenly.
- Roast Beets: Roast the beets on the center rack for 30 to 40 minutes, stirring halfway through, until they are tender and cooked to your liking.
- Assemble Crostini: Toast the sliced baguette until crisp. Spread 1 to 2 tablespoons of the prepared vegan ricotta on each toasted baguette slice, then top generously with roasted beets. Optionally, drizzle with reduced balsamic vinegar and honey, then garnish with a fresh basil sprig before serving.
Notes
- Soaking the cashews overnight is essential to achieve a smooth and creamy ricotta texture.
- Steaming the cauliflower softens it to blend well and adds subtle flavor without overpowering the ricotta.
- Adjust cashew milk quantity to customize ricotta thickness.
- For a vegan option, omit honey or substitute with maple syrup or agave nectar.
- Reduced balsamic vinegar adds a tangy sweetness that complements the earthiness of beets and creaminess of the ricotta.
- Use fresh herbs to enhance the flavor and aroma of the dish.
- Ensure beets are diced evenly for uniform roasting.
