Red Pepper Bruschetta with Roasted Garlic 'Ricotta' (Vegan)

Red Pepper Bruschetta with Roasted Garlic ‘Ricotta’

  • Author: Abby Thompson
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Total Time: 80 minutes
  • Category: Snack



  • For the bruschetta:
  • 1 large tomato (seeded and chopped)
  • 1 red pepper (chopped)
  • 1/4 cup white onion (chopped)
  • 1 teaspoon dried parsley
  • 12 teaspoons fine grain sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon nutritional yeast
  • For the vegan ricotta:
  • 1 1/2 cups cashews (soaked for at least 4 hours and drained)
  • 1 head of roasted garlic (see below)
  • Juice of 1 lemon
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons miso
  • 1/3 cup water
  • 2 tablespoons nutritional yeast
  • 1 teaspoon fine grain sea salt


  1. To make the bruschetta: Combine all ingredients in a small bowl, toss together and chill until needed.
  2. To roast the garlic: Cut off the top of the head of garlic, top with olive oil, wrap in foil and roast at 400 degrees F for 40 min.
  3. To make the garlic ‘ricotta’: Combine all of the ingredients in a blender, using only half of the head of roasted garlic to start. Blend on high, until mixture starts to become smooth and creamy, 1-2 mins.. If needed, add additional water to keep mixture blending. Taste and add more roasted garlic according to taste. Transfer to a sealed container and refrigerate for an hour before serving.