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Vegan Whipped Ricotta Toast

20 min

Breakfast

Snack

10 ingredients or less

This tastes like cheesecake on toast. The vegan whipped ricotta is perfectly creamy and the lemon zest with cooked berries adds the right zing and sweetness. It's a delicious combination for a protein-rich breakfast or snack.

Servings

Total

20 min

Prep

10 min

Cook

10 min

Contains

Soy symbol

soy

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Cooked berries

  • 2 cups (300 g)
    frozen mixed berries

Vegan whipped ricotta

  • 7.1 oz (200 g)
    firm tofu
  • ¼ cup (60 mL)
    coconut cream
  • ¼ cup (60 mL)
    unsweetened soy Greek-style yogurt
  • 2 tsp (4 g)
    lemon zest
  • ¼
    lemon, juiced
  • 1 Tbsp (15 mL)
    maple syrup, more to taste
  • 1 tsp (5 mL)

Assembly

  • 6
    slices multi-grain bread, toasted
  • 1 tsp (2 g)
    lemon zest

Optional toppings

  • fresh blueberries
  • unsweetened toasted coconut flakes

Directions

  1. Add the frozen berries to a saucepan over medium-high heat. Cook at a gentle simmer for 10 minutes, or until the mixture thickens a little bit.
  2. In a food processor blend the tofu, coconut cream, yogurt, lemon zest and juice, maple syrup, and vanilla extract, until smooth.
  3. Spread the whipped ricotta on the bread, and top with the cooked berries and lemon zest. Enjoy!

Notes

  • Coconut cream is the thick white layer from the top of cans of full-fat coconut milk (of at least 18% fat) that have been refrigerated overnight. The amount of coconut fat separation can vary vastly from brand to brand. If there isn’t much coconut fat in your can, consider trying again with a different brand.

Storage

  • The vegan whipped ricotta and cooked berries can be made in advance. Store separately in the fridge in airtight containers for up to 3 days.
  • The assembled toasts are best enjoyed immediately.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 56%

slice multi-grain bread

Proteins 15%

firm tofu

unsweetened soy Greek-style yogurt

Fruits & Veggies 29%

frozen mixed berries

lemon zest

lemon

lemon zest

Calcium

firm tofu

unsweetened soy Greek-style yogurt

Fat

coconut cream

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Patty Joens - June 14, 2024, 7:02 p.m.

Love the tofu ricotta for toast-just had it on toast with blueberries.


Dana - March 10, 2024, 10:03 p.m.

I so wanted to love this recipe. Perhaps it was my local organic firm tofu, because no matter how much I blended it, and added more yoghurt, juice, maple syrup, it remained grainy. So, it ended up being more a yoghurt consistency that, with the extra maple syrup and lemon, actually tasted pretty good. But was more suited for a bowl with berries on top. And still the grainy texture.

PUL Team - March 11, 2024, 8:01 p.m.

Hey Dana, oh no we're sad to hear this! Did you by any chance use a blender instead of a food processor? A powerful food processor is better suited for dryer mixtures such as this recipe. In case it helps and you give the recipe another try, and your device isn't so powerful, it may be fun to try silken tofu instead to achieve a smoother texture more seamlessly. Happy cooking 🤗


Shruti Pandey - March 3, 2024, 9:07 p.m.

This is slowly becoming my weekend brunch item, this recipe is just perfect!


Cristina - Feb. 23, 2024, 7:25 p.m.

Perfect!


Jennifer Regal - Feb. 15, 2024, 7:38 p.m.

So yummy!


Dania - Jan. 15, 2024, 3:48 a.m.

I made a variation of this, WOW, its absolutely delicious. Its so easy and just so flavorful!

PUL Team - Jan. 15, 2024, 4:23 a.m.

Yayyy we're so happy to hear, Dania, thank you! 😊


Shannon King - Jan. 5, 2024, 7:01 p.m.

Delicious and decadent! A few things could have gone better, and definitely watch the video! The coconut cream I used was a purchased cream, and it was not as solid as the cream at the top of coconut milk. I couldn't find vegan Greek style yogurt, so I tried straining cashew yogurt. It didn't work. And although the recipe doesn't say to press the tofu, the video does. I made the recipe before watching the video. 🤷 All this made for a looser version, but oh the flavor! It is perfect! Creamy, lemony (I probably overdid the zest, but I am obsessed with it), and just sweet enough. Honestly, this could be spooned into puff pastry or eaten like pot de creme. Yum!!!!

PUL Team - Jan. 5, 2024, 9:07 p.m.

So glad you enjoyed the flavour, Shannon! Despite the minor adjustments, your version sounds delicious. Sending lots of love your way 🤗


Shannon King - Jan. 5, 2024, 6:37 p.m.

Anyone know how long it keeps?

PUL Team - Jan. 5, 2024, 9:04 p.m.

Hey there, Shannon! You can store the vegan whipped ricotta and cooked berries separately in the fridge in airtight containers for up to 3 days 🤗


Gabby - Sept. 18, 2023, 8:24 p.m.

Did not find any flavor to it, I was looking foward for a more decadent flavor but for me it did not have any flavor it was very bland, I was disappionted because I was looking for that cheescake flavor and didn't find it :( Is there anything thay you recomend for me to fix it like give it a more sweet flavor or can I use it in my smoothies just so I don't have to throw away since I used a 14oz block of tofu hehe.
It was okay though it does taste better with the berries. Thanks.

PUL Team - Sept. 19, 2023, 6:35 p.m.

Oh we're so disappointed to hear, Gabby! You could consider adding cashew butter with a touch of lemon zest to the whipped ricotta to elevate its flavour. If you'd like to make it sweeter though, adding syrup such as maple syrup can do the trick. For us, the combination of topping the toast with berries along with the drizzle of maple syrup is what made this recipe delicious. You could use the remaining mixture on pizza or pasta dishes, mixing in some herbs and using it as a dip for crackers or veggies 😊

In case you give the recipe another try, the unsweetened yogurt we used is quite subtle in flavour, but some yogurt brands have a more pronounced taste which can impact this recipe. We hope this helps for now 🤗


Danielle J - Aug. 29, 2023, 6:59 a.m.

This has become my go-to breakfast. It’s easy to double the recipe and quickly make it on the mornings. It’s delicious! 🍓🫐


Evi - Aug. 22, 2023, 10:08 p.m.

You need this in your life. I serve it on pancakes, topped with homemade raspberry-chia jam. Omg!✨


Olivia - July 30, 2023, 5:09 p.m.

I had this topped with some fresh black currents this morning (highly recommend!). Will definitely be a regular breakfast from now on!

PUL Team - July 30, 2023, 9:33 p.m.

Mmm sounds delicious 😍 thank you, Olivia!


Karolina - July 23, 2023, 8:12 p.m.

It’s surprisingly really good for how simple it is! I love the texture, and the soft flavour of coconut. I think this would be equally delicious without bread but simply as a breakfast bowl with fruits and other toppings 😍

PUL Team - July 26, 2023, 10:25 p.m.

Mmm a breakfast bowl is a delicious idea for the whipped ricotta! Thanks, Karolina 😊


Nora - July 17, 2023, 2:37 a.m.

This is heaven!


Danielle J - July 14, 2023, 11:56 p.m.

This toast is incredibly delicious and easy to make. It’s the first recipe that I tried and it’s my favorite breakfast.


Mihaela - July 11, 2023, 7:36 a.m.

Grozav de bună pare! Voi încerca pentru micul dejun de azi!


Sharon - July 8, 2023, 9:53 p.m.

Made this today and it was so delicious! We felt really fulfilled after eating it. Next time I would like to figure out how to get the consistency a bit smoother. I may not have used firm tofu.


Eliza - July 4, 2023, 7:52 p.m.

I am new to eating vegan and have often wrote off Tofu but this was the best post workout meal! Wow!! 🤤🤤🤤

PUL Team - July 6, 2023, 2:45 a.m.

A huuuge compliment, Eliza, thank you!


Shanely - June 9, 2023, 6:29 a.m.

I love this recipe. I've made it so many times. I've just added PB2 (peanut powder) to the ricotta and pan fried bananas....

PUL Team - June 10, 2023, 4:44 p.m.

Ooo sounds lovely, Shanely!


G - June 8, 2023, 12:10 a.m.

It was delicious and healthy, like all your recipes I've tried!
So good I made it twice. The second batch my berries were not ripe so I put the vegan whipped ricotta on a PB&J sandwich ( your seeded nut butter and jam on Trader Joe's Carb Savvy Sliced Bread) and it was insane! I felt like an English queen eating some decadent dessert.

PUL Team - June 8, 2023, 7:27 p.m.

Aww this sounds lovely, G, thanks so much! 🤗


Maria - May 22, 2023, 5:40 a.m.

Been loving the ricotta toast for my lazier and moodier days. It always brightens the mood and is so deliciously indulgent. Thanks for sharing that! You guys are doing a great job with PUL!

PUL Team - May 22, 2023, 6:29 a.m.

So thrilled to hear, Maria, thanks bunch!


Beata Anna - April 12, 2023, 11:08 p.m.


Izzi - April 4, 2023, 10:07 p.m.

I found Sadia several years ago, when she first started posting. I'd only been vegan for a few years and came for all the nutritional information and articles, then stayed for the yummy recipes. I was recently diagnosed with osteoporsis and have been scouring the internet for vegan ideas high in calcium and protein. What you guys do the very best is create this wonderful variety of nutritionally well-rounded recipes that are also super tasty. You don't emphasize all the numbers but make them available, and along with that plate method graphic (which is amazingly helpful) has been really beneficial for someone like me. Many thanks!.. and btw, this one is sooo good!

PUL Team - April 7, 2023, 7:06 a.m.

Aw thank you for the incredibly kind words and support, Izzi - it means so much! Wishing you an abundance of health and wellness 💛


Kerstin - March 27, 2023, 11:55 a.m.

First PUL recipe I personally didn’t like - it just tasted “wrong” and I can’t even put my finger on what I didn’t enjoy about it. Maybe I’ll try it with cashew butter instead of coconut cream and less lemon zest next time. I do like the idea of tofu and berries on toast.
That having said, my partner who hates most vegan recipes absolutely loved this one :D he used the words “flavor explosion”, so there’s definitely a win here ;-)

PUL Team - March 28, 2023, 7:11 a.m.

Hey Kerstin, thanks for taking the time to share your experience with it! So glad your partner still enjoyed it. The toppings help elevate this recipe in case that helps as well 🤗

Kerstin - May 8, 2023, 1:17 p.m.

I’ve swopped the coconut cream for cashew butter and loved it so much more this time - my partner also enjoyed it more this way, so can highly recommend!

PUL Team - May 8, 2023, 3:45 p.m.

Ooo thanks for the update, Kerstin! So happy to hear 🙂


Larry - March 24, 2023, 8:36 a.m.

Really great recipe. I love it when a breakfast is healthy & delicious at the same time. As I didn't have frozen berries, I used just frozen strawberries, but it turned out surprisingly yummy as well. Definitely gonna make this toast again!

PUL Team - March 24, 2023, 5:18 p.m.

Mmm sounds lovely, Larry, thank you!


Sammy - March 8, 2023, 11:18 a.m.

So simple and so delicious! Really does taste like cheesecake on toast! Love that it has a great protein source!

PUL Team - March 8, 2023, 6:46 p.m.

So happy to hear, Sammy, thank you!


Sha - March 7, 2023, 12:44 p.m.

Wat een inspirerende gerechten!!!! Dankjewel! Snel wat ervan maken.


HungryHungryStephO - March 4, 2023, 4:08 p.m.

I made this today for the second time. First time it was perfectly delish! Today I am so upset with myself, I used silken tofu instead of firm and now it’s runny 😞 Will make again with the correct ingredients next time ha!


Michelle - Feb. 26, 2023, 9:14 p.m.

This recipe is brilliant!!


Rohinee - Feb. 18, 2023, 8:32 p.m.

Ur videos are so soothing for the eyes and ears. It's motivating me every single day to turn vegan ... Thank You 💝💝💝💝

PUL Team - Feb. 19, 2023, 1:20 a.m.

Awe thank YOU, Rohinee 😊


Claire - Feb. 18, 2023, 7:26 p.m.

So tasty! Replaced the coconut cream with yogurt since I didn’t have coconut milk (used vanilla kite hill Greek style), and added a dash of salt on top to bring out the berries.

Laura - July 22, 2023, 2:25 p.m.

Thanks for this tip. I did the same and it was delicious without the coconut cream so will make it that way from now on as the tofu has enough healthy fats for me!! I used fresh fruit on top to save time.


Altair - Feb. 18, 2023, 12:39 p.m.

Absolutely delicious! The perfect way to start the weekend or just any day! Loved it!


M. R - Feb. 17, 2023, 4:59 p.m.

Super yummy! I was out of lemon so I used an orange. Definitely not as good because it wasn’t as acidic as a lemon would have been. Next time I’ll use both orange and lemon. I’m excited about the versatility of the “ricotta” spread.


Charlotte - Feb. 15, 2023, 7:32 p.m.

Any excuse to try a new vegan cheese recipe and I'm there! Thank you ever so much for introducing us to the delights of whipped ricotta! This really was exactly like eating cheesecake on toast. 😯 So delicious and wholesome, tangy yet sweet! 🤌🏻🫐

PUL Team - Feb. 15, 2023, 7:57 p.m.

So happy to hear, Charlotte, it means so much! Enjoy ✨


Angelica - Feb. 13, 2023, 8:32 p.m.

Looking goooood! Love your website


Falguni - Feb. 12, 2023, 11:06 p.m.

Hi Sadia. I really like your all recipes especially this one is really amazing. Thank you for sharing your healthy vegan recipes with us. I have a question that if we have 260 cholesterol level, then can I eat coconut oil, milk or cream. I don't want to skip any ingredients from your recipe that's why I am asking.
I would appreciate if you could share your thoughts related coconut products and it's effect on high cholesterol.
Thank you.

Regards,
Falguni

PUL Team - Feb. 13, 2023, 1:37 a.m.

Hey there, Falguni, cholesterol is complex as there are different genetic and lifestyle factors that can impact it, and it also may depend on the type of cholesterol at play. Interestingly, the amount of cholesterol we get from food usually has little impact on our blood cholesterol. To maintain healthy cholesterol levels, it's typically instead recommended to choose foods lower in saturated fat and get enough fibre. By choosing plant-based foods, we already exclude several foods high in saturated fats by default, so we believe that it's perfectly okay to enjoy coconut oil in moderation. Working with a professional, such as a dietitian, is best for personalized support though 🤗

If you'd like to learn more on the topic with some links to research, we have an article on coconut oil here: pickuplimes.com/article/cocon… and fats in general here: pickuplimes.com/article/fats-…. We hope this helps for now!

Falguni - Feb. 13, 2023, 1:53 a.m.

Thank you so much Sadia

Jill - July 22, 2023, 2:27 p.m.

I made it without the coconut cream due to my desire to avoid saturated fat to see if my numbers improve. It was delish without it so…. Enjoy either way! 😊


Isabelle - Feb. 12, 2023, 5:24 p.m.

So easy and so delicious. Love your recipes!


Hedwig - Feb. 12, 2023, 4:32 p.m.

I do not live vegan but I love your recipes as an inspiration to healthy meals.
So I use cheese and milk and eggs partly or even not and love the results.


Celina - Feb. 12, 2023, 11:52 a.m.

Ok, I am really glad right now that I can give this recipe four stars because wenn I tried the whipped ricota by itself I really didn't like it too much, I found it to almost just taste like tofu. So I added a bit more lemon zest, yogurt and vanilla. But now that I tried it with the stewed berries and a little maple syrup on top, it tastes absolutely delicious and I can totally agree with what you said in the video, Sadia, that it tastes like cheesecake:-). I will definitely make this again. Thanks for the recipe and congratulations on 4 million to the whole PUL team 🎊

PUL Team - Feb. 12, 2023, 9:51 p.m.

Hey Celina, thanks so much for sharing your experience with the recipe and the very kind words 🥰 The toppings for sure make this dish shine so we're happy to hear it was all enjoyed after they were added!


Connie - Feb. 11, 2023, 10:18 p.m.

Can't wait to make this later this week! I tried your whipped tofu cream cheese and it was amazing so very excited to try your sweet ricotta version. Thinking of adding some chia to the stewed fruit for a little extra nutrition!

PUL Team - Feb. 12, 2023, 12:14 a.m.

Mmm sounds lovely, Connie! We hope you enjoy the vegan ricotta 🤗


W4io - Feb. 11, 2023, 9:56 p.m.

i can recomend it i added lemon thyme for the extra kick :)


Imane - Feb. 10, 2023, 12:16 p.m.

I have a sweet tooth, and I am big on breakfast, I literally laughed when you said these recipes would make you jump out of bed to make them, that's me, so I did make it the cheesecake toast as I had homemade toast, THANK YOU, it's a killer, and I was honestly running out of ideas, it had all my favourite flavours, the lemon zest and the berries combination is chef's kiss, I mean just the smell awakened my senses. I also loved the creaminess combination, you literally nailed the recipe it is perfectly balanced even texture wise, the perfect mouthful bite.
I cannot wait to fly home to make it for my sister as we share a love for breakfast, my love language is act of service, ours is quality time, therefore we always made a point of waiting for one another on our days off to share it, she would even wake up earlier as I'm an early riser.
I am looking forward to trying the others two, also thank your for the buckwheat porridge I've been looking for an oat alternative for a while.

Thank you PUL!!!

PUL Team - Feb. 10, 2023, 9:48 p.m.

Oh, Imane, our sincerest thank you for taking the time to share the glowing review! It means so much to hear and we adore hearing about you and your sister. What a special bond it is to share food with others 🥰 We hope she enjoys it as well!


Jeannie - Feb. 10, 2023, 12:12 a.m.

This looks delicious! Would like to try it, but I have high cholesterol. Is there a lower saturated fat substitute for the coconut cream?

PUL Team - Feb. 10, 2023, 6:42 a.m.

Hey Jeannie, you could omit the coconut cream and instead add more of a lower-fat Greek-style plant yogurt for a similar result. If the consistency is too thin, adding in some pulverized cashews may help add more creaminess. We hope you enjoy the recipe if you're able to give it a try 🙂

Jeannie - Feb. 10, 2023, 2:18 p.m.

Thank you!


Michelle - Feb. 9, 2023, 11:01 p.m.

The lush creaminess intoxicates! Love the use of lemon in the ricotta for two reasons! Helps it last a little longer and adds spring fresh loveliness! Thank you Sadia!

PUL Team - Feb. 9, 2023, 11:22 p.m.

🙌 🙌 thank YOU, Michelle!


Daria - Feb. 9, 2023, 9:57 p.m.

I just love your recipes! All are so delicious and not to complicated. Thanks Sadia being vegan is sooo easy. Thank you ❤️

PUL Team - Feb. 9, 2023, 11:19 p.m.

Thank you for letting PUL be part of your journey, Daria, it means so much 🌱


Yog - Feb. 9, 2023, 8:10 p.m.

All of these are so visually appealing and everything above that i cannot wait to try it... Hopefully it turns out like yours or else my mum will throw me out bc of the mess I'm gonna create tomorrow morning... 🫠
How do u even make it look so beautiful... Tbh i would not even eat it maybe place it on counter jus for people to observe...

PUL Team - Feb. 9, 2023, 11:09 p.m.

We hope you enjoyed it, Yog! In case it helps, the whipped ricotta and cooked berries can be made in advance to ease the toast assembly in the morning. Just store them separately in the fridge in airtight containers for up to three days. In any case, we're confident your mum will be enjoying breakfast with you tomorrow 😜


Sarah - Feb. 9, 2023, 7:44 p.m.

I really lined this one! I have been trying to get me and my dad to do more healthy foods and meals these last months and we really liked this recipe sp thank you for sharing this with us ❤️🫶🏻

PUL Team - Feb. 9, 2023, 11:05 p.m.

So glad the recipe was enjoyed, Sarah, thank you!