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Okay, so let’s talk about the ultimate bougie breakfast – because sometimes you just need to treat yourself. Think: dreamy, creamy vegan ricotta that’s lightly sweet, spread thick on crusty sourdough, and topped with juicy, jammy figs that practically burst in your mouth. It’s the kind of toast that makes you wanna put on a cute playlist, dance around your kitchen, and forget that you still haven’t folded the laundry.
This recipe is a little fancy, but super easy – and it’s 100% plant-based, dairy-free, and perfect for showing off at brunch (or just to yourself, because you deserve it).
Ingredients you will need
- Fresh figs
- Sourdough bread (or any other bread you prefer)
- Honey or maple syrup
- Cashews, pre-soaked
- Silken or semi firm tofu
- Coconut yoghurt
- Lemon juice
- Vanilla extract
- Fresh thyme
- Pistachios
- Sea salt
How to make vegan ricotta and figs on toast
Start by toasting your favourite bread until it’s golden and crisp. I love using sourdough for that perfect crunch, but wholegrain or even a crusty baguette works just as well. While your bread is toasting, give your figs a quick rinse and slice or quarter them, depending on their size. Fresh figs are naturally sweet and juicy, and they pair perfectly with the creamy ricotta.
Before you start assembling your toast, let’s talk about the real hero here: the sweet vegan cashew, coconut & tofu ricotta. To make it, simply blend up the soaked cashews, silken or slightly firmer tofu, unsweetened coconut yoghurt, a drizzle of maple syrup, a splash of vanilla, a squeeze of lemon, and a pinch of salt until everything is silky smooth and creamy. You might need to scrape down the sides a couple of times, but trust me – it’s worth it. This ricotta is dreamy on its own, but it’s also the perfect base for layering with all your favourite toppings.
Once your ricotta is done, spread over a generous layer on the toast. This ricotta is next-level creamy with a hint of sweetness, and it’s the perfect base for our toppings. Then, layer on the fresh fig slices – the more, the merrier!
Next, sprinkle a generous handful of chopped pistachios over the figs for that satisfying crunch. If you’re feeling extra fancy, lightly toast the pistachios in a dry pan for a minute or two – it brings out their natural nuttiness.
To finish, drizzle everything with honey (or maple syrup for a fully vegan option). This little touch of sweetness ties everything together. Don’t forget a sprinkle of fresh thyme leaves – they add a beautiful herbal note that balances the flavours perfectly. But if that is not your thing, just leave it off and enjoy!
Ingredient substitutions
If you’re not a fan of figs or they’re out of season, you can easily swap them out for other fresh fruit like sliced strawberries, peaches, or even plums – all of them pair beautifully with the sweet vegan ricotta. If pistachios aren’t your thing or you’ve got a nut allergy, try using toasted sunflower seeds or pumpkin seeds for that crunch factor. Not into honey? Maple syrup or agave nectar make delicious plant-based alternatives that keep this toast fully vegan. And if thyme isn’t your jam, a sprinkle of fresh mint or basil would add a lovely, herby note. The best part is you can totally customise this toast to your taste – that’s what makes it so special!
Tips for perfecting this recipe
- Toast the bread until golden and crisp so it holds up to all those creamy, juicy toppings without getting soggy
- Chill the vegan ricotta in the fridge for about an hour before using – it’ll thicken up and taste even creamier.
- Lightly toast the pistachios in a dry pan for 1–2 minutes to bring out their nutty flavour.
- Don’t skip the herbs – fresh thyme (or mint or basil) adds a bright pop of flavour that makes every bite shine.
- Go easy on the honey or syrup at first – you can always drizzle on more later if you’ve got a sweet tooth.
FAQs
Absolutely! The ricotta can be made up to 5 days in advance and stored in an airtight container in the fridge. It actually gets thicker and creamier after a little chill time.
Totally! If you’re short on time or don’t want to make your own, store-bought vegan ricotta will still taste amazing in this recipe.
No worries – you can easily use other fresh fruit like strawberries, peaches, or even plums. They all taste incredible with the vegan ricotta.
Yes! Simply swap out the cashews in the ricotta recipe for sunflower seeds or use a store-bought nut-free vegan cream cheese.
More recipes you might like
Tiramisu Baked Oats
Easy Mango Coconut Chia Pudding
Almond Croissant Baked Oats
Smashed Avocado and Peas on Toast
Copycat Erewhon Hailey Bieber Smoothie
Vegan Ricotta & Fig Toast
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This vegan ricotta and fig toast is a sweet and creamy delight, layered with dreamy cashew-tofu ricotta, juicy fresh figs, crunchy pistachios, and a drizzle of honey (or maple syrup). It’s a quick, plant-based treat perfect for breakfast or a snack that feels fancy yet simple.
Ingredients
2 slices Sourdough Bread
6 Fresh Figs, sliced or quartered
2 tbsp Chopped Pistachios
Drizzle of honey (or maple syrup for a fully vegan option)
Few sprigs of fresh thyme (or a sprinkle of dried thyme)
- Vegan Ricotta
80 grams Silken Tofu or Classic Tofu
2 tbsp Unsweetened Coconut Yoghurt
200 grams Cashews, pre-soaked for at least 2 hours
1 tsp Maple Syrup
2 tsp Lemon Juice
1 tsp Vanilla Extract
Pinch of Sea Salt
Directions
- If you haven’t already, start by soaking your cashews for at least 2 hours in hot water.
- Add soaked cashews to a blender or food processor along with the other ingredients for the ricotta. Blend until smooth and set aside.
- Toast your sourdough or other bread of choice. In the meantime, slice or quarter the figs to your liking.
- Layer a generous scoop of ricotta onto your toast. Next, add figs.
- Again, if you haven’t already pre-chopped your pistachios, give them a rough chop. Sprinkle over your toast.
- Drizzle honey and a few springs of fresh thyme – and enjoy!
