This is the most incredible dairy-free Vegan Appetizer to serve to your guests! Vegan Whipped Ricotta Cheese with Roasted Cherry Tomatoes and Pistachio Olive Crumble!
VEGAN WHIPPED RICOTTA CHEESE
This vegan whipped ricotta is served with roasted cherry tomatoes and then topped with a divine pistachio olive crumble! It is fancy schmancy and so pretty, but so easy to make!
The flavors all go so beautifully with each other and there is so much flavor in every bite. I came up with this pistachio olive crumble to go on top to give some umami flavor and contrast in texture. The crunchy pistachios mixed with the green olives gives a salty, briny bite to the sweet and juicy tomatoes and creamy ricotta cheese.
Serve it with veggies or crackers.
HOW TO MAKE VEGAN WHIPPED RICOTTA DIP
Step 1. First, make 1 batch of my vegan almond ricotta cheese.
Step 2. Roast the cherry tomatoes.
Step 3. Chop up the pistachios and the olives finely and stir together in a crumble.
Step 4. Assemble the dip by layering the ricotta cheese onto a bowl or plate and spread out. Top with the tomatoes and pistachio olive crumble. Squeeze fresh lemon juice and salt and pepper on top. Serve with crackers or veggies of choice and enjoy!
Just look at how gorgeous this vegan whipped ricotta dip is! It’s beautiful and makes a great presentation and then will wow everybody with its taste.
MORE VEGAN CHEESE RECIPES
Vegan Whipped Ricotta with Pistachio Crumble
Ingredients
- 1 batch my homemade almond ricotta cheese
- 10 cherry tomatoes, halved
- 3 tablespoons shelled pistachios, finely chopped
- 5 green olives
- fresh lemon juice
- salt and pepper
- for serving: crackers or veggies
Instructions
- Prepare the ricotta cheese first. Note that you will need to prepare this a day in advance as the almonds must be soaked a full 8 hours or more before blending. I also suggest since this is used as a dip, to use the "optional lemon juice" listed on that recipe so that the dip is more pronounced at serving. You can always taste it first before adding the lemon juice though.
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Spread the halved tomatoes out onto the pan and season with salt and pepper. Roast for 15 minutes. They should be juicy and charred on the bottoms. (like pictured)
- While the tomatoes are roasting, prepare the pistachio crumble by chopping the pistachios finely. (You will be chopping up 3 tablespoons of whole pistachios)
- Add the olives to the pistachios and finely chop them as well. Stir the mixture together until evenly mixed.
- Add the whipped ricotta cheese to a plate or bowl and spread out. Top with the cherry tomatoes and the pistachio crumble.
- Lastly, squeeze fresh lemon juice all over the top and salt and pepper. This completes the final flavor for the dip. Serve with crackers or veggies.
Meant to give it 5 stars!!!
WE love this and my husband that thinks he doesn’t like olives – loves it too!! ha Grand children love it also, it is a KEEPER!!
Woohoo so glad it was a hit!!