Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Final Vegan Baked Ricotta with Roasted Squash on a white background.

Vegan Baked Ricotta with Roasted Squash

★★★★★ 5 from 1 review
  • Author: Meatless Makeovers
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Blend, Bake
  • Cuisine: American
  • Diet: Vegan

Description

A simple appetizer made with cashew cheese and topped with savory squash. This vegan baked ricotta with roasted squash is easy and delicious!

Ingredients

Scale
  • 1 Cup Butternut Squash (Chopped and cubed with seeds removed)
  • 1 Small Delicata Squash (Sliced and seeds removed)
  • 1 Bunch Fresh Rosemary (Stems removed)
  • ¼ Cup Raw Pine Nuts

Ricotta:

  • 1 1/2 Cups Raw Cashews
  • 3 Tbsp Nutritional Yeast
  • 1 Lemon (Juice)
  • 1 Clove Garlic
  • 1 tsp Onion Powder
  • 1/2 tsp Salt
  • 1/3 tsp Black Pepper
  • 1 Cup Water

Instructions

  1. Preheat the oven to 375°F. Place the nuts into a sauce pan and cover with an inch of water. Put them over medium heat and allow to boil for 15 minutes or soak them overnight.
  2. Peel, deseed, and cube the butternut squash. Slice and deseed the delicata squash.
  3. Place all the squash and the fresh rosemary onto a baking sheet prepared with a thin layer of oil. Brush a thin layer of oil over the squash and rosemary. Bake for 20-25 minutes turning halfway through.
  4. Meanwhile, drain the cooked nuts and place them into a high speed blender with the rest of the cheese ingredients. Blend on high until thick with very few visible chunks.
  5. Pour the cheese into a small oven safe pan prepared with a thin layer of oil. We used a small cast iron pan but an 8×8 baking dish can also be used.
  6. Bake for 25-30 minutes or until golden brown on top.
  7. Cube the cooked delicata and place it into a bowl with the cooked butternut squash. Remove the crispy rosemary from the stem and mix it into the squash. (Discard the stem)
  8. In a dry frying pan over medium heat toast the pine nuts until they are golden brown.
  9. Once the cheese has finished cooking, top it with the cooked squash mixture and the toasted pine nuts
  10. Serve immediately with a sliced baguette or crackers.
  11. Leftovers can be refrigerated for up to 5 days and reheated when ready to eat.

Equipment

Notes

  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Vegan Baked Ricotta Recipe, Dairy Free Ricotta, Vegan Fall Recipe

Find it online: https://www.meatlessmakeovers.com/vegan-baked-ricotta-with-roasted-squash/