Dairy-Free Ricotta & Mushroom Toast

JUMP TO RECIPE

If you’re a fan of savory breakfasts, this quick and easy recipe for Dairy-Free Ricotta & Mushroom Toast is an absolute must-try.

Prep time:

15 mins

Cook time:

10 mins

Total time

30 mins

Dairy-Free Ricotta & Mushroom Toast

Get ready to elevate your mornings with this mouthwatering Dairy-Free Ricotta & Mushroom Toast! If you’re a fan of savory breakfasts, this recipe is an absolute must-try.

Ingredient Highlights in this Dairy-Free Ricotta & Mushroom Toast:

Creamy Dairy-Free Ricotta

Tofu ricotta is a delicious and healthy plant-based alternative to traditional dairy ricotta, and it’s a staple ingredient in my plant-based kitchen.

Made from firm tofu, nutritional yeast, lemon juice, and garlic, this creamy ricotta adds a rich and velvety texture to your breakfast. The nutritional yeast brings a savory, cheese-like flavor, while the lemon juice adds a refreshing brightness.

To make the tofu ricotta, simply combine the tofu, nutritional yeast, lemon juice, garlic, salt, and pepper in the bowl of a food processor and blend until smooth and creamy. Drizzle in the olive oil and blend until you achieve a ricotta-like consistency.

This dairy-free ricotta is incredibly versatile. You can use it in a variety of dishes, making it a valuable addition to your plant-based culinary repertoire.

Savory Sauteed Mushrooms:

These savory mushrooms are beyond delicious. Sauteed with olive oil, garlic, and tarragon, and then coated with Dijon mustard and apple cider vinegar, this is my all-time favorite way of making mushrooms.

The combination of flavors elevates the mushrooms to a whole new level of tastiness, making them the perfect partner for the creamy tofu ricotta on your toast. Once you try this recipe, you’ll see why it has become a staple in my kitchen. They’re a delicious addition to any savory breakfast!

Nutrition Facts of this plant-powered toast:

The tofu ricotta is the unsung hero of this breakfast and boasts an impressive nutritional profile. It’s a rich source of plant-based protein, offering all nine essential amino acids that our bodies need to thrive. Additionally, tofu is packed with minerals like calcium, magnesium, iron, and zinc, essential for bone health, muscle function, and immune support. This dairy-free ricotta is also low in saturated fat, making it a heart-healthy alternative to traditional dairy cheeses.

This image shows a two blue plates on a white surface with two slices of bread and the Dairy-Free Ricotta & Sauteed Mushrooms on top.

Time-Saving Tips for this Dairy-Free Ricotta & Mushroom Toast:

For a speedy 15-minute breakfast assembly in the morning, consider pre-making the tofu ricotta. Store it in an airtight container for up to 5 days, and enjoy the delicious ricotta in multiple meals throughout the week. Besides this toast recipe, you can use the remaining ricotta in pasta dishes, spread it on pizza, or create a scrumptious herby dip perfect for enjoying with veggies or crackers.

With the tofu ricotta ready to go, assembling your Dairy-Free Ricotta & Mushroom Toast becomes a breeze, making your mornings even more enjoyable and stress-free.

Make it your own:

Get creative with this recipe and make it your own!

  • Add a sprinkle of red pepper flakes for a touch of heat
  • Drizzle some truffle oil on the top to take this toast to the next level of deliciousness
  • Experiment with different mushroom varieties, such as cremini or shiitake, to find your perfect blend
  • Switch up the tarragon and parsley for different herbs and see how the flavor profile changes

So, what are you waiting for? Once you try this combination of creamy tofu ricotta and savory sautéed mushrooms, you’ll never be able to go back to boring flavorless breakfasts again. Bon appétit!

This recipe is part of my Easy Plant-Based Breakfast Recipes roundup. Check out two more delicious breakfasts perfect for the summer here.

Don’t forget to share your culinary masterpiece with the PSG community! Snap a photo of your savory creation and tag @plantssogood on Instagram or Facebook.

Dairy-Free Ricotta & Mushroom Toast

If you're a fan of savory breakfasts, this quick and easy recipe for Dairy-Free Ricotta & Mushroom Toast is an absolute must-try.

Dairy-Free Ricotta & Mushroom Toast

Prep time:

15 mins

Cook time:

10 mins

Total time:

30 mins

Servings:

2

Ingredients

For the dairy-free ricotta

  • ½ package (200 g) firm tofu

  • 1 clove garlic

  • 1 tablespoon nutritional yeast flakes

  • Juice from 1/2 lemon

  • ½ teaspoon each coarse salt and ground black pepper

  • 2 tablespoons olive oil

For the mushrooms

  • 8 oz cremini mushrooms

  • 1 tablespoon extra virgin olive oil

  • 1 clove garlic, minced

  • 1 pinch dried tarragon or thyme

  • 1/2 teaspoon flaky sea salt

  • 1 teaspoon runny tahini

  • 2 teaspoons oat milk

  • 1/2 tablespoon apple cider vinegar

  • 1 teaspoon Dijon mustard

  • 1 tablespoon parsley, plus more to serve, finely chopped

To serve

  • 4 slices whole grain bread

  • Squeeze of lemon

  • Your favorite hot sauce, optional (I love Red Clay hot sauce for this)

Instructions

First, make the ricotta

  1. Add all the ingredients except the olive oil to a food processor and blend until smooth and creamy.

  2. Drizzle in the olive oil and blend to combine.*

Next, make the mushrooms

  1. Prepare your ingredients. Wipe the mushrooms clean with a damp cloth. Don’t wash them as they’ll absorb too much water and get soggy. Then slice them into 1/4 inch thick slices. Mince the garlic and finely chop the parsley.

  2. Heat the olive oil in a cast iron pan on medium heat, and once warm, add the garlic and tarragon.

  3. Sauté for a minute to flavor the oil before adding in the mushrooms. Stir to coat the mushrooms in oil. Continue to cook the mushrooms for 8 minutes, stirring often until they release their moisture, and then only occasionally to avoid sticking. They should be golden brown and tender with some bite.

  4. Add in the salt, tahini, oatmilk, mustard and vinegar and stir to combine. Lower the heat slightly and cook for a few more minutes until the sauce becomes creamy.

  5. Remove the pan from the heat and stir in the parsley.

Assemble the toast

  1. While the mushrooms cook, toast the bread until crisp and golden.

  2. To assemble your toast, spread a thick layer of the ricotta over each slice of bread and top with a generous amount of the sautéed mushrooms. Squeeze over a few drops of lemon juice and a sprinkle of parsley, and top with your favorite hot sauce.

Notes

*You can make the ricotta the night before or even a few days ahead of time. Store it in the fridge for up to five days in an airtight container. The morning of, simply take the ricotta out of the fridge when you start preparing the mushrooms and continue with the rest of the recipe.

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Meet Fiona

Meet Fiona

Hi, I'm Fiona

Founder of Plants So Good.

I love to help people eat more plants in a delicious and satisfying way, feel amazing, and live a life in which they can truly thrive!

Plants So Good is where I combine my passion for helping people with my education in plant-based cooking and holistic nutrition to bring you personalized cooking classes, special event catering, and one-on-one nutrition coaching.

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