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YIELD: 2 1/4 cups of ricotta spread
TIME: ​15 minutes

Whipped Ricotta Toast with Strawberries

You know how they say “breakfast is the most important meal of the day”? Well, little did you know, the secret is the silky, flavorful delightfulness of our non-dairy Kite Hill almond milk ricotta alternative. This sweet and savory plant-based toast is all you’ll ever need to start the day off right, or the afternoon if you’re looking for a midday pick-me-up! By blending creamy Kite Hill ricotta with pure maple syrup and vanilla, placing on hearty, toasted bread, and topping with fresh strawberries, you build a vegan masterpiece! Don’t forget the final pure maple syrup drizzle on top to satisfy your not-so-secret sweet tooth.

Ingredients
2 8oz tubs of Kite Hill Almond Milk Ricotta Alternative
1/3 cup pure maple syrup
1 1/2 teaspoons pure vanilla extract
Pinch of salt
Fresh strawberries, hulled and sliced
Hearty bakery bread, lightly toasted
Method
Step 1.
Place ricotta in a large food processor. Turn on and let whip for about 10 seconds. Scrape and repeat. Add maple syrup, vanilla, and salt. Turn on and let whip for another 5-10 seconds. Scrape and repeat. Transfer to a serving bowl.
Step 2.
Spread on toast. Top with strawberries and a drizzle of maple syrup before serving.

This recipe uses:

Almond Milk Ricotta Alternative

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