White Bean Ricotta & Baby Artichoke Toast

White Bean Ricotta & Baby Artichoke Toast

Savory toast with a white-bean and cashew based ricotta spread topped with baby artichokes and fresh dill. Perfect for brunch or a light lunch!

Made with Native Forest Baby Artichoke Hearts by Flora & Vino

The vegan "ricotta" is made out of white beans, raw cashews, and lemon juice.

Smash it on a piece of toast and top with dill and baby artichoke hearts

Serves: 4-6 servings
  • ½ cup cashew pieces, quick-soaked in hot water for 30 minutes
  • 1 TBSP unsweetened almond milk
  • 1 15-oz. can cannellini beans, drained and rinsed
  • 2 tsp runny tahini
  • ½ lemon, squeezed
  • ½ tsp maple syrup (optional)
  • 1 TBSP nutritional yeast (optional)
  • Himalayan sea salt, to taste
  • 4-6 slices seeded bread (Gluten-Free/Vegan as needed)
  • 1 jar Native Forest Baby Artichoke Hearts, halved
  • fresh dill, chopped
  1. Add the cashews to a small bowl and cover with hot water. Soak for at least minutes, then drain and rinse well.
  2. Transfer soaked cashews to a blender with the almond milk until you have a thick lumpy paste. Add in the beans, tahini, lemon juice, and optional maple syrup. Pulse until you have a thick well-combined spread, scraping down the sides as needed. It's OK if it's not perfectly smooth-- some texture is desirable here.
  3. Use immediately or chill or 30 minutes to allow the flavors to meld.
  4. To assemble toasts, spread white bean ricotta over toasted seeded bread and top with sliced baby artichoke hearts and fresh dill. Enjoy!