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Roasted Beet Herbed Vegan Ricotta Crostini - this delicious and nutritious appetizer is plant-based and dairy-free!
Roasted Beet Herbed Vegan Ricotta Crostini
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Course: Appetizer
Author: Julia
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
Make the Vegan "Ricotta"
  1. Place the raw cashews in a bowl and cover them with 2 inches of water. Leave on the counter to soak overnight. Strain and pat dry.

  2. Steam the cauliflower for 5 to 8 minutes, until tender when poked with a fork.

  3. Add all ingredients for the ricotta to a blender or food processor. Start with ½ cup cashew milk (or almond milk) and use up to 3/4 cup if necessary. Note: adjusting the amount of nut milk determines the thickness of the ricotta. 

  4. Blend until smooth, or until desired texture is achieved. I leave mine with a little bit of texture.

Roast the Beets:
  1. Preheat oven to 415 degrees F.

  2. Wash, peel, and dice the beets. Spread the chopped beets over a large baking sheet and drizzle with olive oil, sprinkle with sea salt. Use your hands to toss everything together until the beets are well coated.

  3.  Roast on the center rack of the preheated oven 30 to 40 minutes (or until beets reach desired doneness), stirring halfway through.

Make the Crostini:
  1. Spread 1 to 2 tablespoons of ricotta over toasted baguette slices. Top with roasted beets and drizzle with reduced balsamic and honey. Serve with a sprig of fresh basil on top.

Recipe Notes

*If necessary, add more cashew milk to help blend the mixture. You want the "ricotta" to turn out nice and thick and creamy. You can use unsweetened almond milk in place of cashew milk as well.