Summer fresh tomatoes are the best! They are sweet, juicy, and have that perfect sun-ripened skin and interior texture. And if you're growing your own tomato plants, you possibly have a week (or three) every summer where you are in up to your eyeballs with tomatoes. Here's a wonderful easy no-cook quick recipe for Tomato and Vegan Ricotta Salad for a warm summer afternoon or evening. Or spread the herbed ricotta on a piece of toast and top with the tomato mixture for a summer stand-in for avocado toast. Be sure to share this recipe to everyone you share your garden tomato bounty with!
If you've been vegan for several years, you possibly remember the days before Kite Hill. I sure do! Sure, there were, and still are a handful of vegan cheeses made from cashews, but if you are aware of FODMAPs and they affect your gut, then "cashews" are one of those things that elicit a sad face and the act of placing the product back on the shelf after reading the ingredient list. Enter Kite Hill. Their introduction of vegan cheeses, yogurts, dips made from almonds (read, no cashews!) marked the day I stopped making so many of my own vegan cheeses. Find Kite Hill Ricotta at the grocery store next to the dairy ricotta, though it might be found in the "vegan items" grocery cooler section near tofu and other vegan meats and cheeses. I can't guarantee it is low-FODMAP since it hasn't been tested, to my knowledge. However, I know it works for me and hopefully for you, too.
Better yet, by buying ricotta, this recipe becomes extremely fast, easy and foolproof not to mention delicious! My non-vegan boyfriend loves ricotta and his only comment was that it just seemed a little "lighter" than dairy versions, and he loved it nonetheless! I honestly think if he didn't know it was non-dairy, he wouldn't have noticed it was any different.
This recipe for Tomato and Vegan Ricotta Salad can be made with larger tomatoes, cut into 1" chunks instead of cherry or grape sized tomatoes, although leftovers won't last long in the fridge. If going this route, try to find a variety of heirloom tomatoes to keep the flavor depth. Choose any garnishes of your choosing. I like pine nuts and large sunflower sprouts. But, any microgreen would be great or perhaps mix in a few arugula leaves with the tomatoes. Use sunflower or pumpkin seeds instead of nuts, if desired.
If you're feeling light, put together a large bowl of this for lunch. It also makes a fantastic side dish for summer grilling. Also makes a simple bruschetta by spreading the ricotta on toast then topping with tomatoes and garnishes. Yum!
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