Vegan For The Summer: Make This Stone Fruit Lemon “Ricotta” Toast

You already know we love toast all the ways - from avocado toast to farm-fresh crostinis, even a little vegan french toast goodness - but Liz Moody, the blogger behind Sprouted Routes, whipped up these two summer toasts to satisfy all the toast cravings at once: a sweet toast with creamy cashew-cream ricotta and a savory toast with blistered cherry tomatoes. Get into it! (See the full extent of our toast obsession here!)  These vegan toasts take advantage of the beautiful produce in season this summer. The sweet toast uses a base of Meyer lemon cashew cream "​ricotta​"​ that has a delicious tang and subtle sweetness to balance the bursting stone fruit (I used pluots, a hybrid of apricots and plums, but any stone fruit would work perfectly!) and the herby finish of thyme. For the savory toast, the cashew ​"​cheese​"​ becomes deep and umami, filled with garlic and tamari, before being layered with blistered, sweet and gooey cherry tomatoes and fresh, green basil. I love to eat both of these for breakfast - I prep the herbs and make the cashew cheese and blistered cherry tomatoes ahead of time (they both keep for five days in the fridge). Then, in the morning, all I have to do is cut the stone fruit and assemble! They’re both also wonderfully healthy treats to bring to summer barbecues and parties. [olists num=1] [olists num=2]

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