Vegan Whipped Ricotta Toast
20 min
Breakfast
Snack
10 ingredients or less
Servings
Total
20 minPrep
10 minCook
10 minContains
soy
gluten
Free from
peanut
tree nut
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
-
¼lemon, juiced
Assembly
-
6slices multi-grain bread, toasted
-
1 tsp (2 g)lemon zest
Optional toppings
-
fresh blueberries
-
unsweetened toasted coconut flakes
Directions
- 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.
- In a food processor blend the tofu, coconut cream, yogurt, lemon zest and juice, maple syrup, and vanilla extract, until smooth.
- 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.
Watch it step-by-step!
Discussion & Rating
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 ;-)
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!
So simple and so delicious! Really does taste like cheesecake on toast! Love that it has a great protein source!
Wat een inspirerende gerechten!!!! Dankjewel! Snel wat ervan maken.
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!
This recipe is brilliant!!
Ur videos are so soothing for the eyes and ears. It's motivating me every single day to turn vegan ... Thank You 💝💝💝💝
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.
Absolutely delicious! The perfect way to start the weekend or just any day! Loved it!
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.
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! 🤌🏻🫐
Looking goooood! Love your website
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
So easy and so delicious. Love your recipes!
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.
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 🎊
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!
i can recomend it i added lemon thyme for the extra kick :)
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!!!
This looks delicious! Would like to try it, but I have high cholesterol. Is there a lower saturated fat substitute for the coconut cream?
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!
I just love your recipes! All are so delicious and not to complicated. Thanks Sadia being vegan is sooo easy. Thank you ❤️
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...
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 ❤️🫶🏻