Step 1

First make your vegan ricotta cheese. It's recommended that you make it the day before, but not mandatory. You will want to soak your almonds overnight, or alternatively you can boil them for 15 minutes.

Step 2

Drain and rinse the almonds then add to a high-speed blender/food processor.

Step 3

Add the other ingredients to the blender also, making sure to only spoon the solid cream part of the coconut milk into the blender.

Step 4

Blend on high until it's very smooth and creamy with no almond chunks left. Stop and scrape down the sides as needed.

Step 5

You can enjoy the ricotta now, but I recommend you follow the next steps and let it set up overnight.

Step 6

Lay out a kitchen towel and then add a few large pieces of paper towel over top of the kitchen towel.

Step 7

Spoon the ricotta cheese onto a few large pieces of paper towel, then wrap it all up and let it set up in the fridge overnight. Alternatively, you can use cheesecloth if you have it.

Step 8

Keep stored in the refrigerator for about 2 weeks.

Step 9

Preheat oven to 350 degrees. Add all strawberries, maple syrup, vanilla, and salt in a large bowl and stir. Pour onto a sprayed baking sheet and roast for 20 minutes.

Step 10

Toast your favorite bread.

Step 11

Spread vegan ricotta cheese over top.

Step 12

Add roasted straweberries.

Step 13

Garnish with fresh basil leaves.

Step 14

Drizzle with honey, agave, or maple syrup.