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Whipped Rosemary Ricotta (Vegan)

Prep Time 5 minutes
Cook Time 5 minutes
Servings 6


Whipped Ricotta

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 large sprig fresh rosemary
  • 8 oz Kite Hill almond milk ricotta cheese
  • 1 1/2 teaspoon fresh squeezed lemon juice
  • 2 teaspoons honey
  • 1/8 teaspoon kosher salt or more to taste

Grilled bread

  • 1 loaf sourdough bread
  • olive oil
  • kosher salt
  • fresh cracked black pepper


Whipped Ricotta

  1. Place extra virgin olive oil and sprig of rosemary in a small sauce pan and turn on low heat for about 5 minutes or until very fragrant.

  2. In the meantime, place your ricotta in a food processor with lemon juice, honey and kosher salt and blend for about a minute until creamy.

  3. Remove the sprig of rosemary from the olive oil and then pour the olive oil into your food processor with the ricotta and blend again for another minute.

Grilled bread

  1. Heat a grill pan, preferably a cast iron, on high heat.

  2. Brush on olive oil onto one inch thick sliced bread. Season with salt and pepper and then add to the grill. If you have something slightly heavy you can place on top of the bread it helps to form the grill marks (I use a cast iron burger press). Once the grill marks appear, remove from the heat and repeat until all your bread pieces are grilled. Cut them into either strips, cubes, or half pieces depending on how you want to serve and enjoy!