Vegan Whipped Ricotta Toast

This tastes like cheesecake on toast. The vegan whipped ricotta is perfectly creamy and the lemon zest with cooked berries adds the right zing and sweetness. It's a delicious combination for a protein-rich breakfast or snack.

📝 Ingredients

• 2 cup frozen mixed berries
• 7.055 oz firm tofu
• 1/4 cup coconut cream
• 1/4 cup unsweetened soy Greek-style yogurt
• 2 tsp lemon zest
• 1/4 lemon
• 1 Tbsp maple syrup
• 1 tsp pure vanilla extract
• 6 slice multigrain bread
• 1 tsp lemon zest

👨‍🍳 Instructions

1. 1Add the frozen berries to a saucepan over medium-high heat. Cook at a gentle simmer for 10 minutes, or until the mixture thickens a little bit.
2. 2In a food processor blend the tofu, coconut cream, yogurt, lemon zest and juice, maple syrup, and vanilla extract, until smooth.
3. 3Spread the whipped ricotta on the bread, and top with the cooked berries and lemon zest. Enjoy!