White Bean Ricotta & Artichoke Toast: Easy Vegan Brunch, Breakfast & Lunch Recipe

Discover the ultimate savory toast featuring a creamy white bean and cashew ricotta spread, adorned with delicate baby artichokes and fresh dill. A perfect, healthy, and satisfying option for brunch, breakfast, or a light lunch!

As the days grow longer and the sun warms our surroundings, it becomes increasingly difficult to stay confined indoors. That distinct spring energy is palpable, almost like the world is on the cusp of an exhilarating, extended vacation. The last vestiges of pollen are fading, and with them, my internal resistance to indoor productivity. Even years beyond my school days, there’s an undeniable buzz in the air – a collective anticipation of summer’s arrival, promising carefree moments and delicious, fresh meals.

Just today, I found myself in my studio, camera in hand, my gaze drifting to the brilliant blue skies outside. A fleeting thought crossed my mind: would F&V (Flora & Vino) really mind if I took the day off? The answer, of course, is a resounding yes! Because I have an absolutely incredible recipe waiting to be shared, and it simply can’t wait another moment. It’s high time we celebrated a classic “Toast Tuesday” with a fresh, vibrant twist, and this White Bean Ricotta & Baby Artichoke Toast is the perfect candidate.

This isn’t just any savory toast; it’s destined to become your new favorite. It’s wonderfully versatile – effortlessly casual for a quick weekday breakfast or lunch, yet elegantly presented enough to grace your table for a special occasion like Mother’s Day brunch. This plant-based delight offers a beautiful blend of textures and flavors, proving that healthy eating can be both simple and incredibly satisfying.

Crafting the Creamy White Bean Ricotta Spread

Let me tell you, this homemade white bean ricotta is an absolute game-changer. It has quickly ascended to the top of my list of favorite spreads, and for good reason! The base is a masterful blend of creamy white beans and wholesome cashews, creating a rich, dairy-free alternative to traditional ricotta that’s packed with plant-based goodness.

The flavor profile is thoughtfully balanced and vibrant, seasoned to perfection with bright, zesty lemon juice, a hint of nutty tahini, and a touch of nutritional yeast for that irresistible savory, umami depth. For those who enjoy a subtle hint of sweetness to complement the savory notes, a small amount of maple syrup can be added, though it’s entirely optional. This allows you to customize the spread to your exact preference – purely savory or with a delicate sweet undertone.

The recipe does call for soaking cashews, which helps achieve that ultra-creamy, smooth texture that mimics ricotta so well. Ideally, you’d soak them ahead of time, but life happens! If you forget, there’s absolutely no need to worry. I’ve included a convenient quick-soak method: simply cover your cashews with hot water and let them sit for just 30 minutes. This shortcut ensures you can still enjoy this delicious spread without extensive planning.

When it comes to the beans, cannellini beans (white kidney beans) are fantastic, but don’t feel limited. Navy beans, great northern beans, or even chickpeas make excellent substitutions, each lending a slightly different character to the spread while maintaining its creamy integrity. Experiment with what you have on hand!

A crucial tip for this recipe: resist the urge to overthink or over-blend. The beauty of this white bean ricotta lies in its slightly chunky texture. Instead of aiming for a perfectly smooth paste, embrace a bit of rustic charm. This hearty intrigue adds character and makes each bite more satisfying, creating a spread that truly stands out from your average hummus or dip.

The Delight of Baby Artichoke Hearts

This past weekend, my girlfriends and I found ourselves in a fit of laughter, reminiscing about artichokes. What, you might ask, is so comical about artichokes? Well, perhaps nothing inherently funny, but certainly plenty of fodder for amusing “horror stories” from our first attempts at preparing them from scratch. I vividly recall the slightly unsettling experience of slicing off tough outer leaves, only to discover unappetizing, prickly thorns lurking within. Fresh artichokes, while delicious, can indeed be a bit of a culinary challenge to tackle for the uninitiated.

That’s precisely why I wholeheartedly recommend and love using Edward & Sons Native Forest Baby Artichoke Hearts in this recipe. They offer unparalleled convenience and ease, transforming a potentially intimidating ingredient into a simple, delightful topping. These jarred artichoke hearts are incredibly tender, perfectly petite in size, and bursting with delicious flavor straight from the jar – no steaming, trimming, or de-thorning required!

Their mild, slightly tangy taste pairs exquisitely with the creamy white bean ricotta. For these toasts, I simply halve them, arrange them artfully on the spread, and finish with a generous scattering of fresh dill and a crack of black pepper. The combination is a textural and flavorful symphony, bringing a touch of Mediterranean elegance to your plate with minimal effort. Look for them in oil or brine, and consider rinsing them gently if they are packed in too much oil or a very strong brine before use.

Assembling Your Perfect Plant-Based Toast and Serving Suggestions

This White Bean Ricotta & Artichoke Toast truly embodies comfort, lightness, and refreshing flavors all in one bite. The harmonious combination of the rich, creamy plant-based spread, the savory notes of the tender artichoke hearts, and the bright, fresh aroma of dill creates a culinary experience that’s perfect for any time of day, especially as the weather gets warmer.

It’s an ideal choice for a breezy morning breakfast, a leisurely weekend brunch, or a quick and satisfying light lunch. The simplicity of assembly belies its sophisticated taste, making it a go-to recipe when you desire something delicious yet effortless. To create your perfect toast, start with your favorite seeded bread – whether that’s a robust sourdough, a hearty whole grain, or a gluten-free alternative. Lightly toast it to a golden crisp, providing a sturdy and satisfying base for the toppings. Then, generously slather on the homemade white bean ricotta, top with the halved baby artichoke hearts, and finish with a fresh sprinkle of chopped dill and a grind of fresh black pepper. A tiny squeeze of lemon zest or a pinch of red pepper flakes could also elevate the flavors further!

Looking for a more substantial meal? Consider adding a layer of fresh greens like arugula or spinach beneath the artichokes, or even pairing it with an extra slice of toasted bread to create a delightful open-faced sandwich. And there’s no need to stress about protein if you’re serving this as a main course – the kidney beans and cashews in the ricotta spread are excellent sources, providing ample plant-based protein to keep you feeling full and energized. Plus, your seeded bread contributes additional fiber and nutrients!

One of the best things about this recipe is the versatility of the white bean ricotta spread. If you find yourself with any delicious leftovers, don’t let them go to waste! This creamy spread is fantastic on its own, perhaps as a dip for crunchy fresh veggies like carrot sticks, cucumber slices, or bell pepper strips. It also makes a wonderful topping for crackers, providing a quick and healthy snack. For a more complete meal, add a big dollop to your power bowls, layered salads, or even spread it into a wrap or sandwich. It’s an incredibly flavorful and wholesome alternative to traditional hummus or cashew cheese, offering a unique taste and texture profile that will keep your meals exciting and plant-forward.

Share Your Creations & Discover More Vegan Delights!

I would absolutely love to see your beautiful creations! If you make this delightful White Bean Ricotta & Artichoke Toast, please don’t hesitate to share your experience with me. Your feedback is incredibly valuable and helps me continue to create more delicious and inspiring recipes for you.

Be sure to leave a comment below, along with a rating and a review. Your insights are truly appreciated and help others discover and enjoy these plant-based wonders.

Connect with me on social media! Give me a shout on Instagram and make sure to use the hashtag #floraandvino to show off your toast creations. I love seeing how you bring these recipes to life!

For more plant-based recipe inspiration and to save ideas for later, check out my Pinterest page. You’ll find a treasure trove of recipes just like this one, ready to be pinned and added to your culinary repertoire.

If you’re as enthusiastic about incredible toast as I am, be sure to explore more of my totally awesome TOAST! recipes. You might enjoy my vibrant Strawberry Hemp Heart Avocado Toast for a sweet and savory kick, or my refreshing Lemon-y Smashed Pea Toast for another burst of fresh flavor.

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XO Lauren

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