Lemon Tomato Salad on Vegan Ricotta
A recipe from my cookbook, adapted for a vegan diet, perfect to enjoy with toasted bread.
A recipe from my cookbook, now veganized!
The original recipe was a tomato salad on a bed of cottage cheese or whipped ricotta, topped with brown butter and cheese curds… omg! It’s always a hit, but not ideal when guests are lactose-intolerant or vegan.
So, with the help of my friends Margaux and Katrine (from K for Katrine), I created a vegan cashew ricotta. For the brown butter flavor, we combine almond butter with vegan butter to get that nutty note. And to replace the cheese curds, we roast pine nuts in vegan butter with nutritional yeast.
I truly hope you give this recipe a try! Whether it’s this vegan version or the one from my cookbook, it’s perfect for enjoying the last tomatoes of the season. Go make it!
Why make this recipe?
- A 100% plant-based and indulgent dish: Free of dairy, animal products, and gluten, yet with all the creaminess of homemade ricotta. My cookbook recipe adapted for everyone!
- A colorful and elegant plate: By using different types and colors of tomatoes, you get a presentation worthy of a restaurant.
- Versatile and shareable: Serve as an appetizer, a light main dish, alongside toasted bread for a friendly gathering.
Place the cashews in a bowl and pour boiling water over them (just enough to cover). Let soak for 30 minutes.
Meanwhile, heat a pan over medium heat and add the pine nuts, nutritional yeast, and vegan butter. Cook for 2–3 minutes, stirring frequently, until lightly golden. Set aside.
In a medium-high pan, add ¼ cup vegan butter and the almond butter. Melt and stir to combine, about 4 minutes. Set aside.
Drain the soaked cashews and place them in a high-speed blender (e.g., Vitamix). Add the remaining ricotta ingredients and blend until smooth and creamy. Refrigerate until ready to use.
Slice the tomatoes in different shapes (slices or quarters) and try to use different varieties and colors to make the plate visually appealing.
Spread the vegan ricotta on the bottom of a large serving dish. Add the tomatoes and sprinkle with salt. Drizzle with the brown butter mixture and top with toasted pine nuts.
Bon appetit and enjoy!
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