Toast with vegan whipped ricotta, strawberries and basil Recipe Gluten-free, dairy-free (casein-free) and vegan.

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ORGANIC INGREDIENTS

Vegan ricotta:

• 220 g extra firm tofu
• 30 ml (2 tbsp) water
• 15 ml (1 tbsp) lemon juice
• 15 ml (1 tbsp) olive oil
• 2,5 ml (1/2 tsp) freshly grated ginger
• 2,5 ml (1/2 tsp) salt

Topping:

• 185 g (1 cup)
• 60 ml (1/4 cup) freshly chopped basil
• 10 ml (2 tsp) balsamic coulis
• 5 ml (1 tsp) maple syrup
• Pepper, to taste

Bread:

• 6 slices of any Cuisine L’Angélique bread

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PREPARATION

1. Place all the ricotta ingredients in a blender to reduce to a semi-smooth purée (to recreate the texture of ricotta). Set aside.
2. In a bowl, combine all the topping ingredients.
3. Toast the bread slices, then generously spread with ricotta. Finally, add the strawberry topping.