Strawberry & Peach Ricotta Dip
This Strawberry and Peach Ricotta Dip is a creamy, dairy-free spread made with whipped tofu ricotta and topped with juicy grilled peaches, fresh strawberries, and a tangy-sweet balsamic glaze. Served with toasted baguette slices, it’s a vibrant and elegant appetizer that’s perfect for summer gatherings, picnics, or anytime you’re craving something fresh and flavorful. Ready in under 30 minutes and totally vegan!
Ingredients
Fresh Fruit:
- 1 cup fresh strawberries, diced
- 3 fresh peaches, sliced
- 1 tbsp olive oil
- 1 tbsp maple syrup
Tofu Ricotta:
- 300 g soft tofu, 1 block
- 2 tbsp nutritional yeast
- 4 tbsp lemon juice
- 1 tsp miso paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt, plus more to taste
Toppings:
- Balsamic glaze
- Fresh basil leaves
Instructions
Prepare Tofu Ricotta
- Add the tofu and remaining ingredients to a food processor or blender and blend until a creamy texture is achieved.
Prep Fruit
- Add peach slices to a small mixing bowl and add 1 tbsp of maple syrup and 1 tbsp of olive oil and mix.
- Heat a grilling skillet on medium heat, and add the peach slices. Let sit for 7-10 minutes until golden brown on the bottom, flip, and cook the other side for another 7-10 minutes. Remove from heat
- Add strawberries to the hot pan and cook for 2-3 minutes until warmed and softened.
Assemble
- Add tofu ricotta dip to a bowl and top with grilled strawberries and peaches.
- Add a drizzle of balsamic glaze and fresh basil leaves.
Did you make this recipe?Snap a photo and tag @thatchickpea on Instagram!
