Vegan Ricotta & Avocado Toast
Ingredients
- For the vegan ricotta
- For the toast
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Looking for a simple way to put smarter carbs into action? This Vegan Ricotta & Avocado Toast is a perfect example of how number conscious eating can still feel satisfying, balanced, and delicious. Made with fibre-rich Carbonaut bread and topped with plant-based protein and healthy fats, this toast is designed to support steady energy and satiety without the spike and crash.
Ingredients
- For the vegan ricotta
- For the toast
Directions
- Add the tofu, lemon juice, olive oil, nutritional yeast, lemon zest, garlic, salt, oregano, and chili flakes to a food processor. Blend until smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust seasoning if desired.
- Toast your Carbonaut bread until golden and slightly crisp.
- Spread a generous layer of vegan ricotta over each slice of toast. Top with sliced avocado.
- Garnish with radish slices or sprouts, drizzle lightly with chili oil, and sprinkle with chili flakes and black pepper if using. Serve immediately.
Tips:
Double or triple this recipe if meal prep is your thing. This vegan ricotta will keep well in an airtight container in the fridge for up to 4–5 days. For best texture and flavour, give it a quick stir before using, as natural separation may occur.
Nutritional Facts per Serving
- Calories: 210
- Net carbs: 5g
- Fiber: 11g
- Protein: 7g
- Fat: 13g
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