Almond Rinotta Toast with Roasted Tomatoes and Balsamic Glaze

Apparently, ricotta toast is all the rage on TikTok right now and that sounded like something I needed to try and veganize. I saw a recipe with roasted grapes which sounds good, but I was still craving the roasted tomatoes I had with that vegan feta pasta dish.

I always make cashew cheese because it’s the most common vegan cheese to make but the idea of using almonds sounded tasty. The nice thing about using slivered almonds too means you don’t have to soak them first like cashews. They soak them first to get the skins off, so the work is already done for you.

This rinotta recipe makes four cups of cheese and can make several slices of toast.  I also want to make my meaty lasagna using this cheese next time which you can find here. The almonds are able to keep some bite to them unlike when I use the soaked cashews. Both are delish but have slightly different textures.

Another reason I wanted to make a bougie toast was because Trader Joe’s just came out with an English Muffin sliced bread that I had to buy. Spoiler alert, it was a delish as you would think. I have had it with vegan butter and TJ’s seasonal organic peach spread but now I want to make one with the rinotta and that peach spread.

This toast is amazing, easy to make, and full of flavor. The rinotta is versatile and it should be added to everything possible because it’s incredible.

Hope you like it and let me know what other TikTok recipes you want me to veganize in the comments below.

Thanks for reading,

Jessica

Almond Rinotta Toast with Roasted Tomatoes and Balsamic Glaze

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Yield: See Notes

Author: Jessica Morton

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

Rinotta Ingredients

• 2 cups raw slivered almonds
• 3 TBSP lemon juice
• 1 TBSP apple cider vinegar
• 1 TBSP nutritional yeast
• Couple cloves of garlic
• ½ TSP salt
• ¼ TSP pepper
• 1 ½ cups water to thin it out to ricotta texture. Add a little at a time so you don’t overdue it.
• *This recipe makes four cups of cheese, but you only need 3-4 tablespoons for each slice of toast.

Other Ingredients

• 2 slices Trader Joe’s English Muffin Bread
• 1 cup cherry or grape tomatoes (I used TJ’s organic sugar plum grape tomatoes)
• 1 TBSP olive oil (little extra for garnish)
• 1 TSP Herbes de Provence
• 1 TSP garlic powder
• 1 TSP TJ’s Mushroom Umami seasoning
• Salt and pepper (lemon pepper if you have it) to taste
• Drizzle of balsamic glaze (TJ’s makes the best on the market for the price and taste)
• Sprinkle of TJ’s Everything But the Bagel seasoning
• Garnish with fresh basil

Instructions

Rinotta Instructions

1. Add all ricotta ingredients minus the water to a high-speed blender or food processer and slowly add in the water. Make sure to keep scraping the sides down and adding water until smooth and the texture of ricotta.
2. You want it well-mixed with only very small bits of almonds intact. Add a bit more water a little at a time if the mixture is having a hard time blending until smooth.
3. Taste and adjust flavor as needed, adding more salt for overall flavor, nutritional yeast for cheesiness, and lemon juice for acidity. For even more flavor, you can add in some fresh basil, oregano, or parsley (optional).
4. Set cheese aside in sealed container in fridge until ready for use. Keeps for up to a week in the fridge.

Other Instructions

1. Preheat oven to 400 degrees F (204 degrees C)
2. Place tomatoes, olive oil, herbs, garlic powder, salt, pepper, and umami seasoning in a glass dish and stir well, coating all the tomatoes.
3. Roast tomatoes for 15-20 minutes until they start to wrinkle and pop. I like stirring halfway just to keep them all coated in the olive oil.
4. Once tomatoes are done it is ready to prep the toast.
5. Toast up bread while rolling up the basil and thinly slicing it. This keeps the basil from bruising.
6. Top the toast with the rinotta, about 3-4 tablespoons for each slice.
7. Top each slice with the roasted tomatoes.
8. Drizzle the balsamic glaze all over the toast and garnish with basil and a sprinkle of everything but the bagel seasoning. *I accidently took these pictures without the EBTB seasoning but I definitely added it when I realized, and it was totally worth it.

Notes:

*Rinotta yields 4 cups and the toast recipe makes two loaded pieces of toast.

**Prep time includes making the cheese and toast. The toast itself just takes the time to roast the tomatoes and assemble the toast.