A Perfect Autumnal Vegan Breakfast
If you’re looking for a satisfying autumnal cosy breakfast, this Cashew Ricotta & Maple Baked Apples on Toast recipe ticks all the boxes. This easy vegan toast combines sweet, creamy cashew ricotta with warm, spiced maple-baked apples, topped off with a crunchy homemade cinnamon granola. This breakfast is such a comforting meal, it’s delicious, filling, and the perfect way to start off a cold autumnal morning.
Why You’ll Love This Cosy Breakfast Recipe
Whether you’re new to vegan breakfasts or a seasoned plant-based eater, this recipe is a must-try. Here’s why:
- Wholesome Ingredients: This recipe is packed with whole foods like cashews, oats, pumpkin seeds, and apples, bringing a nourishing start to your day.
- Perfectly Balanced Flavours: The creamy, slightly tangy cashew ricotta pairs beautifully with sweet, spiced apples, while the granola adds a satisfying crunch.
- Easy and Customisable: This vegan toast recipe is straightforward, and you can adjust it to suit your preferences. Try swapping the apples for pears or add a sprinkle of cacao nibs to the granola for extra texture. You could also swap out the homemade granola for shop-bought if you’re short on time.
What You’ll Need for Cashew Ricotta & Maple Baked Apples on Toast
Here’s what goes into this delicious vegan cosy breakfast toast recipe:
- Cashew Ricotta: Made with cashews, nutritional yeast, water, a pinch of salt, and a touch of maple syrup, this plant-based cheesy spread is creamy and flavourful – perfect for spreading on toast. You can keep the leftovers in the fridge and save it for another today. Delicious spread on toast on its own, or with other toppings such as sliced banana or figs.
- Maple-Baked Apples: Sliced apples are baked with maple syrup, vegan butter, cinnamon, and warming spices like ground ginger, nutmeg, and clove for a classic autumn flavour.
- Cinnamon Granola: A homemade granola of oats, pecans, cashews, and pumpkin seeds provides a delicious crunch. Sweetened with maple syrup and cinnamon, it’s great as a topping or on its own! You’ll have more than enough for this recipe, so store the rest in an air-tight container for breakfasts throughout the week. We love ours with some vegan yoghurt, fruit and a spoonful of creamy almond butter.
How to Make Cashew Ricotta & Maple Baked Apples on Toast
- Prepare the Cashews: Soak the cashews in hot water to soften them. This makes them easier to blend into a creamy, smooth ricotta.
- Bake the Apples: Maple-baked apples bring all the autumn vibes, with spices that make your kitchen smell like a dream! Bake them for 40 minutes at 180°C (fan) until soft and caramelised.
- Make the Cinnamon Granola: The homemade granola is easy and bakes in 20 minutes. Oats, nuts, and seeds get a dose of maple syrup, vanilla, and cinnamon before baking until golden and crisp.
- Blend the Cashew Ricotta: In a blender, mix soaked cashews, water, nutritional yeast, salt, and a dash of maple syrup. Blend until smooth for a creamy vegan cheese that’s mildly sweet and slightly tangy.
- Assemble the Toast: Toast your bread, spread on the cashew ricotta, add the warm, spiced apples, and sprinkle the granola on top.
Serving Suggestions and Variations
This vegan recipe for cashew ricotta toast can be enjoyed any time of day. Try it with different seasonal fruits, such as pears or plums. You can also adjust the sweetness of the cashew ricotta by adding more or less maple syrup, making it perfect for your personal preferences.
If you’re meal-prepping, you can make the cashew ricotta and granola in advance, so all you need to do in the morning is toast the bread and bake the apples. The smells from the spices will waft and linger around your house all day! This cosy breakfast recipe is easy to adapt and truly celebrates the flavours of the season.
FAQs for Cashew Ricotta & Maple Baked Apples on Toast
Can I make the cashew ricotta in advance?
Yes! Cashew ricotta can be stored in an airtight container in the fridge for up to 5 days, so it’s perfect for prepping ahead. It makes a delicious snack as well as toast topping so you’ll easily get through a batch in 1 week.
What’s the best bread for this recipe?
Any thick, crusty bread works well here. Sourdough, rye, or even a whole-grain gluten-free loaf are all great choices. You could even forgo the bread and serve these maple baked apples, sweet cashew ricotta and cinnamon granola on pancakes or waffles.
How do I store the granola?
Store your homemade granola in a jar or container at room temperature, so in your cupboard or pantry is fine. It’ll stay fresh for about two weeks, so you’ll have plenty to use on this toast and other breakfasts. You could even double or triple this recipe depending on how often you or your family will be having granola for breakfast.
Enjoy This Cosy Vegan Breakfast Recipe!
This Cashew Ricotta & Maple Baked Apples on Toast is ideal for chilly autumn mornings or anytime you’re craving something sweet, comforting, and healthy. It’s a wonderful way to enjoy a vegan breakfast that feels a bit special, bringing together rich flavours and textures in every bite.
Looking for more delicious warming autumnal recipes? Check these out:
Watch Us Make This Recipe Step-By-Step:
Cashew Ricotta & Maple Baked Apple Toast
Ingredients
For The Sweet Cashew Ricotta Toast
- 75 g cashews
- 1 tbsp nutritional yeast
- 50 ml water
- 1/4 tsp salt
- 1/2 tbsp maple syrup
- bread toasted
- icing sugar for dusting
For The Maple-Baked Apples
- 1 apple sliced
- 2 tbsp vegan butter
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
For The Cinnamon Granola Crunch
- 50 g oats
- 30 g pecans
- 30 g cashews
- 15 g pumpkin seeds
- 1 tsp cinnamon
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Method
Prepare the Cashews
- Place the cashews in a bowl and cover them with hot water. Leave to soak for at least 20 minutes, the longer the better. This softens them and makes them easier to blend into the creamy sweet cashew ricotta.
Bake the Apples
- Preheat your oven to 180°C (fan).
- In a small baking dish, combine the apple slices with maple syrup, dairy free butter, cinnamon, ground ginger, nutmeg, and cloves. Toss to coat evenly, then lay the slices out flat in the baking dish.
- Cover the dish with foil, then bake in the oven for 35 minutes, or until the apples are soft and caramelised, stirring halfway through.
Make the Cinnamon Granola Crunch
- While the apples are baking, prepare the granola. In a mixing bowl, combine roughly chopped pecans and cashews, then add the oats, pumpkin seeds, and cinnamon. Stir the dry ingredients together.
- Now add in the wet ingredients. Drizzle with olive oil, maple syrup, and vanilla extract. Stir to combine.
- Spread the mixture evenly on a lined baking tray and bake at 180°C for 20 minutes, stirring halfway through for an even golden colour.
- Set aside to cool. It will crisp up further as it cools.
Prepare the Sweet Cashew Ricotta
- While the apples and granola are in the oven, drain and rinse the soaked cashews. Add them to a blender with nutritional yeast, water, salt, and maple syrup. Blend until smooth and creamy, adjusting water as needed to reach a spreadable consistency.
Assemble the Toast
- Toast your bread slices to your liking. Spread each slice with a generous layer of the sweet cashew ricotta, then top with the warm, maple-baked apples. Sprinkle over the cinnamon granola crunch for added texture and flavour. Dust with icing sugar for additional sweetness if desired.