Vegan Ricotta Bruschetta Dip
This bruschetta dip is creamy and delicious, and free from dairy! Packed with plant-based protein, this dip is a healthy alternative to traditional dairy-based ricotta dip. The bruschetta topping adds an extra layer of flavor, making this dip a perfect crowd-pleaser. A great addition to your plant-based lifestyle!
Ingredients
For the Tofu Ricotta
- 1 tsp olive oil
- 2 shallots (or 1 small onion)
- 2 cloves garlic
- 400g extra firm tofu
- 1-1.5 lemons juice
- 4 tbsp nutritional yeast
- 2 tsp apple cider vinegar
- 1/2 tsp salt to taste
- 2-3 tbsp plant milk as needed to thin
For the Bruschetta Topping
- 300 g cherry tomatoes
- A small handful of Basil
- 2 tsp balsamic glaze
- 1 small garlic clove (minced/chopped)
- 1/8 tsp oregano
- 1 tbsp olive oil
- Salt and Pepper to taste
Instructions
- First, make your creamy tofu ricotta. Finely chop your onions and sauté for 5 minutes or until translucent. Next, add in your garlic and toast for 1 minute. Remove from heat.
- Grab a high-speed blender and add in all of the ingredients for your tofu ricotta and blend until smooth, adding plant milk as needed until you get your desired consistency.
- Once blended, add in your sautéed onions and garlic and pulse until incorporated. Taste and adjust the seasonings if required.
- Next, make your bruschetta. Finely chop your tomatoes and add them to a small bowl along with the rest of the ingredients. Season to taste with salt and pepper. Set aside.
- Spread tofu ricotta into a bowl, top with your bruschetta mix, and serve with your crackers or crostinis!
Nutrition
Serving: 0.25of the dipCalories: 258kcalCarbohydrates: 12gProtein: 19gFat: 15.41gSaturated Fat: 2.17gPolyunsaturated Fat: 0.92gMonounsaturated Fat: 5gSodium: 324mgPotassium: 446mgFiber: 3.7gSugar: 5.8gVitamin A: 66IUVitamin C: 15mgCalcium: 106mgIron: 2.91mg
Tried this recipe?Let us know how it was!