By Little Northern Bakehouse

Cashews get all the love as a non-dairy cheese stand-in, but this earthy Herbed Sunflower Ricotta is more than worthy of some toast and sandwich love. The bright, savoury herbs make it a fantastic spread on crackers or as a dip for fresh veggies too. Our recipe can promise something that others can’t. Our Herbed Sunflower Ricotta recipe is nut-free, vegan, and (of course) gluten-free. This simple three-step spread can also be made allergy-friendly for those with a sesame allergy—simply swap the tahini for sunflower seed butter.

Don’t be afraid to get creative! Keep it simple by garnishing your vegan gluten-free ricotta toast with a bit of fresh mint. Or crank up the flavour by adding grilled peaches, sliced plums, fresh figs, or anything else your tastebuds desire.

step 01

Rinse and drain sunflower seeds before adding to a food processor with vinegar, tahini (or sunflower seed butter), maple syrup, miso, and salt. Pulse until roughly combined.

step 02

Add remaining ingredients and process until you reach the desired consistency (aim for a slightly chunky, ricotta-like texture rather than a smooth spread).

step 03

Adjust the seasonings to taste, garnish with mint.

To serve:

Spread on your favourite gluten-free bread.

Optional: Top your gluten-free ricotta toast with grilled peaches for an extra punch of flavour! For tips on how to grill your peaches perfectly, check out our Gluten-Free Bread Trifle With Grilled Peaches & Vegan Vanilla Custard.

vegan gluten free ricotta toast with grilled peaches and mint

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