Laura's Vegan Table


  • 1 baguette
  • 2 tablespoons olive oil
  • sea salt
  • 1 pint cherry tomatoes
  • a few sprigs of fresh thyme (optional)
  • fresh basil leaves for garnish

cashew ricotta

  • 2 cups raw unsalted cashews (soaked in hot water for 20 minutes, then drained)
  • 1 cup water
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt

One of my favorite appetizers that’s fun to eat and looks so pretty! Sweet, vibrant, roasted tomatoes with creamy ricotta and crispy crostini. Your guests will love these. They won’t believe this simple cashew ricotta is dairy free!


Slice baguette into 1/4″ slices. Add to a parchment lined baking sheet. Brush both sides of the bread slices with olive oil. Season with a little salt and bake at 350F for about 7 minutes.

In the meantime, make the cashew ricotta. Add the cashews, water, salt and lemon to a high speed blender. Blend just until it’s a ricotta consistency – be sure not to overblend. Place the ricotta in the refrigerator until ready to use.

Next, cut the cherry tomatoes in half or quarters if they are larger. Add to a bowl and drizzle with olive oil. Toss to coat and place the tomatoes in a single layer on the baking sheet. Add some fresh thyme (optional). Sprinkle with sea salt. Place in a 400F oven and roast for 15 minutes.

Place the toasted bread slices on a serving dish. Top with a dollop of the ricotta. Then add the roasted tomatoes. Sprinkle with a little more salt if needed. Garnish with basil leaves.