There’s something truly magical about the way fresh, vibrant ingredients can come together to create a dish that’s both comforting and unexpectedly delightful. Enter the Peach & Almond Salad with Creamy Vegan Ricotta Delight celebration of summer’s sweetest gifts and plant-based indulgence. This isn’t just your average salad; it’s a luscious medley where juicy peaches meet crunchy toasted almonds, all harmonized by a dreamy, dairy-free ricotta that redefines creamy. Whether you’re a devoted vegan, a curious foodie, or simply seeking a nutritious yet decadent meal, this salad promises a burst of flavor and texture that’s as nourishing as it is memorable. Join us as we explore the art of crafting this vibrant bowl of goodness, perfect for any occasion where freshness and flair take center stage.
Peach & Almond Salad with Creamy Vegan Ricotta Delight offers a refreshing fusion of juicy, sun-ripened peaches and toasted almonds, layered with a luscious plant-based ricotta that elevates this dish beyond the ordinary. This vibrant salad celebrates the harmony of fresh flavors and inviting textures, making it an irresistible choice for sunny afternoons or elegant dinners. A personal favorite, this recipe combines rustic simplicity with gourmet flair, inviting you to savor every bite while nourishing your body and soul.
Prep and Cook Time
Readiness: 20 minutes
Cook Time: 10 minutes (for almond toasting and ricotta preparation)
Total Time: 30 minutes
Yield
Serves 4 as a light entrée or 6 as a vibrant side salad
Difficulty Level
Easy
Ingredients
- 4 ripe peaches, sliced (freestone varieties preferred)
- 1 cup raw almonds, toasted and roughly chopped
- 1 cup raw cashews, soaked in hot water for 2 hours
- 1/4 cup unsweetened plant-based milk (almond or oat milk recommended)
- 2 tablespoons fresh lemon juice
- 2 tablespoons of nutritional yeast for cheesiness
- 1 garlic clove, minced
- 2 tablespoons extra virgin olive oil
- 2 cups mixed baby greens (arugula, spinach, and microgreens work beautifully)
- 1 tablespoon maple syrup (optional, for ricotta sweetness)
- Fresh mint leaves for garnish
- Freshly ground black pepper and sea salt, to taste
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil (for dressing)
Instructions
- Toast the almonds: Heat a dry skillet over medium heat and add raw almonds. Toast, stirring frequently until golden brown and aromatic, about 5 minutes. Remove from heat and let cool.
- Prepare the vegan ricotta: In a high-speed blender or food processor, combine soaked cashews, plant-based milk, lemon juice, nutritional yeast, minced garlic, 2 tablespoons olive oil, and a pinch of salt. Blend until silky smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning, adding maple syrup for a subtle balance of sweetness if desired.
- Make the dressing: In a small bowl, whisk together apple cider vinegar, Dijon mustard, sea salt, and black pepper. Slowly drizzle in 1/4 cup olive oil, whisking continuously until emulsified.
- Slice the peaches: Gently slice the ripe peaches into thin wedges, discarding the pit.
- Assemble the salad: On a large serving platter, arrange the mixed baby greens as a fresh bed. Distribute the sliced peaches evenly on top.
- Dot the plate with creamy vegan ricotta: Using a spoon, add generous dollops of the cashew ricotta throughout the salad for creamy pockets of flavor.
- Sprinkle toasted almonds: Scatter the toasted, chopped almonds over the entire salad, adding a delightful crunch.
- Drizzle the dressing: Lightly pour the vinaigrette over the salad, ensuring every bite will have a perfect balance of tang and richness.
- Garnish and serve: Finish with fresh mint leaves and an extra crack of black pepper for a refreshing aroma and visual pop. Serve immediately to enjoy the contrast of textures and freshness at their peak.
Tips for Success
- Choosing peaches: Look for fragrant, slightly soft peaches with an even blush. Freestone varieties are easier to slice and ideal for salads.
- Almond alternatives: swap almonds for toasted pistachios or walnuts for different nutty dimensions.
- Make vegan ricotta ahead: Prepare the cashew ricotta up to 2 days in advance, storing airtight in the fridge. Bring to room temperature before serving for the best texture.
- Adjust dressing sweetness: If your peaches are less sweet, a teaspoon of maple syrup or agave in the dressing can round out flavors beautifully.
- Toasting tip: Avoid burning almonds by toasting over medium heat and stirring constantly once they start to smell nutty.
- Serve chilled or room temp: This salad tastes best when the greens are cool but the ricotta is creamy and slightly softened.
serving Suggestions
This Peach & Almond Salad with Creamy Vegan Ricotta Delight shines as a light luncheon dish or a stunning side for grilled summer proteins or plant-based mains. Serve it elegantly plated on rustic wooden boards or in wide bowls to showcase the vivid colors and textures.
For added visual drama, garnish with edible flowers, a sprinkle of toasted almond slivers, and a few fresh mint sprigs. Pair with a crisp, chilled white wine or sparkling water with citrus slices for a fully refreshing experience.
Add a rustic artisan bread spread with herb-infused olive oil to round out your meal, or elevate the salad atop quinoa or farro for a satisfying grain bowl twist.
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| protein | 8 g |
| Carbohydrates | 28 g |
| Fat | 20 g |
explore more vegan ricotta recipes |
Nutrition.org for detailed nutrient info
Q&A
Q&A: Discovering the Peach & Almond Salad with Creamy Vegan Ricotta Delight
Q1: What inspired the creation of the Peach & Almond Salad with Creamy Vegan Ricotta Delight?
A1: This salad was born from a desire to blend the fresh, sun-kissed sweetness of ripe peaches with the delicate crunch of toasted almonds, all harmonized by a luscious, plant-based ricotta that adds a creamy, dreamy texture. It’s a celebration of summer’s best flavors in a nourishing, vibrant bowl.
Q2: What makes the vegan ricotta “creamy delight” so special?
A2: Unlike traditional ricotta, this vegan version is crafted from soaked cashews or tofu, whipped until velvety smooth with a hint of tang from lemon juice and a touch of nutritional yeast. The result is a decadent yet dairy-free ricotta that’s both indulgent and light, perfectly complementing the fresh ingredients without overpowering them.
Q3: How do peaches and almonds complement each other in this salad?
A3: Peaches bring a juicy, fragrant sweetness that contrasts beautifully with the almonds’ nutty, toasted crunch. The interplay between soft and crisp textures creates a symphony in every bite, with the almonds also adding a satisfying earthiness that balances the fruit’s natural sugars.
Q4: Is this salad suitable for all dietary preferences?
A4: Absolutely! It’s vegan, gluten-free, and free from refined sugars, making it ideal for anyone seeking a wholesome, plant-based meal or side dish. Plus, it’s packed with fiber, healthy fats, and antioxidants-a win for both taste and nourishment.
Q5: Can this salad be customized?
A5: Definitely. Feel free to swap almonds for pecans or walnuts, add fresh herbs like basil or mint for an aromatic twist, or drizzle a balsamic reduction for extra tang. You can also experiment with grilled peaches in cooler months to add a smoky dimension.
Q6: What occasions is the Peach & Almond Salad with Creamy Vegan Ricotta Delight perfect for?
A6: From summer picnics and light lunches to elegant dinner parties, this salad shines whenever you crave something fresh, flavorful, and refined. It pairs beautifully with crusty bread or as a vibrant side to grilled vegetables and plant-based mains.
Q7: Any tips for making this salad ahead of time?
A7: To maintain that perfect texture, keep the dressing and creamy ricotta separate until serving. Toast the almonds in advance and store them in an airtight container to keep them crunchy. Peaches are best sliced fresh, but prepping the rest early makes assembly rapid and effortless.
Embrace the vibrant fusion of flavors and textures in this Peach & Almond Salad with Creamy Vegan Ricotta Delight-where every bite feels like a little celebration of nature’s bounty!
In Summary
In the vibrant dance of flavors found in this Peach & Almond salad with Creamy Vegan Ricotta Delight, every bite is a celebration of nature’s bounty and thoughtful craftsmanship. The juicy sweetness of ripe peaches melds effortlessly with the subtle crunch of toasted almonds, while the luscious, plant-based ricotta brings a silky finish that elevates the dish beyond the ordinary. Whether you’re seeking a refreshing summer meal, a light lunch, or a crowd-pleasing appetizer, this salad proves that vegan cuisine can be both indulgent and wholesome. So next time you crave something bright, balanced, and irresistibly satisfying, remember that a bowl of this delightful creation is just a few simple ingredients away, ready to nourish your body and awaken your taste buds most delightfully.
