Vegan Whipped Ricotta with Pistachio Crumble
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!
Servings: 6 to 8
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.