Red Pepper Bruschetta with Roasted Garlic ‘Ricotta’

The bruschetta recipe is pretty loose, so season according to your taste. I do recommend tasting the ricotta mixture and adding in garlic accordingly. I made the mistake of dumping a bunch of garlic in, then tasting and the result was very bad breath for me and a blender that stunk of garlic for a good couple of days. I also used a bit of the leftover bruschetta as a mix in with pasta, so the leftovers are pretty dang versatile, if you ask me.

For the Bruschetta:
1 large tomato, seeded and chopped
1 red pepper, chopped
¼ cup white onion, chopped
1 teaspoon dried parsley
1-2 teaspoons fine grain sea salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon balsamic vinegar
1 tablespoon nutritional yeast

For the Vegan Ricotta:
1½ 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
⅓ cup water
2 tablespoons nutritional yeast
1 teaspoon fine grain sea salt

View the full recipe at The Frosted Vegan →