When summer’s bounty arrives, nothing captures the season’s vibrant spirit quite like the juicy sweetness of fresh peaches. Imagine pairing those sun-ripened gems with the delicate crunch of toasted almonds, all drizzled with a luscious, creamy twist-without a hint of dairy. Enter the Fresh Peach & Almond Salad with Creamy Vegan Ricotta Twist, a harmonious blend of flavors and textures that’s as delightful to the palate as it is nourishing to the body. This salad reinvents classic ingredients with a plant-based ricotta that’s rich and velvety, proving that indulgence and wholesomeness can beautifully coexist on your plate. Whether you’re seeking a light lunch, a stunning side dish, or a refreshing appetizer, this recipe invites you to savor summer’s best in every bite.
Fresh Peach & Almond Salad with Creamy Vegan Ricotta Twist
The Fresh Peach & Almond Salad with Creamy Vegan Ricotta Twist bursts with sun-kissed flavors and luscious textures that celebrate summer’s best produce in every bite. This dish elegantly pairs juicy, ripe peaches with crunchy toasted almonds and a dreamy vegan ricotta, creating an irresistible harmony of creamy, sweet, and nutty tastes. inspired by Mediterranean freshness and my love for plant-based cooking, this salad elevates a simple fruit and nut combo into a complex, dairy-free masterpiece that’s perfect for brunches, light lunches, or dinner starters.
Prep and Cook Time
- Preparation: 15 minutes
- Cook Time (for vegan ricotta and toasting almonds): 10 minutes
- Total Time: 25 minutes
Yield
Serves 4 as a refreshing side or light main course
Difficulty Level
Easy – Perfect for those new to vegan cheese-making and salad assembly alike
Ingredients
- For the Salad:
- 4 large ripe peaches, sliced thinly
- 1 cup raw almonds, toasted and roughly chopped
- 4 cups mixed seasonal greens (arugula, baby spinach, and radicchio work beautifully)
- 1 small red onion, thinly sliced
- 1/4 cup fresh mint leaves, torn
- For the Creamy Vegan Ricotta:
- 1 1/2 cups raw cashews, soaked for 4 hours and drained
- 3 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 garlic clove, minced
- 1/4 cup water (adjust as needed)
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- Dressing:
- 2 tablespoons white balsamic vinegar
- 1 tablespoon maple syrup
- 3 tablespoons extra-virgin olive oil
- Salt and freshly cracked black pepper, to taste
Instructions
- Toast the almonds: Place raw almonds in a dry skillet over medium heat. Stir frequently for 5 to 7 minutes until golden and fragrant. Transfer to a plate to cool.
- Prepare vegan ricotta: In a high-speed blender, combine soaked cashews, lemon juice, nutritional yeast, minced garlic, apple cider vinegar, sea salt, and olive oil. Blend on high, slowly adding water to reach a creamy but slightly thick ricotta texture. Scrape down sides as needed. Taste and adjust seasoning.
- Make the dressing: Whisk together white balsamic vinegar and maple syrup. Slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, toss mixed greens, sliced peaches, red onion, and torn mint with half the dressing until lightly coated.
- Plate the salad: Arrange the dressed greens and peaches on serving plates. Dollop generous spoonfuls of creamy vegan ricotta across the top.
- Finish with crunch and drizzle: Sprinkle toasted almonds over the salad and drizzle with the remaining dressing. Garnish with extra mint leaves for a fresh, vibrant touch.
Tips for Success in Perfecting Your Fresh Peach & Almond Salad with Creamy Vegan Ricotta Twist
- For the creaminess of the vegan ricotta, use fresh cashews soaked at least 4 hours or overnight to ensure a silky smooth consistency.
- You can swap almonds for toasted walnuts or pecans for different nutty flavors and textures, but keep them toasted for the best crunch.
- Choose peaches that are just ripe but still firm to maintain that juicy bite without them turning mushy in the salad.
- If you don’t have a high-speed blender, pulse the ricotta ingredients in a food processor, adding water little by little until the mixture holds together smoothly.
- Prepare the vegan ricotta a day ahead to deepen its flavors and ease your salad assembly on serving day.
Serving Suggestions and Pairings
This Fresh Peach & Almond Salad with Creamy Vegan Ricotta Twist shines as a centerpiece dish accompanied by warm, crusty sourdough bread or delicate crackers. For an elegant brunch, serve alongside a chilled glass of dry rosé or sparkling elderflower lemonade to amplify the salad’s bright and nutty notes.
Garnish generously with fresh herbs like basil or extra mint, and sprinkle a pinch of smoked sea salt for a subtle depth that complements the sweetness of the peaches.
Consider adding a light grain like quinoa or farro for added heartiness, turning this into a more substantial vegan meal.
| Nutritional Info (per serving) | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 8 g |
| Carbohydrates | 22 g |
| Fat | 22 g |
Explore more vegan cheese recipes to elevate your plant-based culinary repertoire. For an in-depth look at the health benefits of almonds, visit this detailed study.
Q&A
Q&A: Fresh Peach & Almond Salad with Creamy Vegan Ricotta Twist
Q1: What inspired the creation of the Fresh Peach & Almond Salad with Creamy Vegan Ricotta twist?
A1: This salad was born from a desire to celebrate the summer season’s bounty by combining juicy, ripe peaches with the crunch of toasted almonds. Adding a creamy vegan ricotta twist elevates the dish-offering a luscious texture and subtle tang that beautifully balances the natural sweetness of the fruit. It’s a fresh take that’s both vibrant and comforting.
Q2: What makes this salad stand out compared to traditional peach salads?
A2: Unlike typical peach salads that may rely on heavy dressings or dairy cheeses, this recipe features a plant-based ricotta made from cashews or almonds. This vegan ricotta is silky smooth and light, infusing the salad with creaminess without overwhelming the palate. It’s a clever way to add richness while keeping the dish dairy-free, fresh, and allergy-pleasant.
Q3: How is the vegan ricotta made for this salad?
A3: The vegan ricotta is wonderfully simple! Cashews or blanched almonds are soaked until soft, then blended with a splash of lemon juice, nutritional yeast, a pinch of sea salt, and a hint of garlic or fresh herbs. The result is a creamy spread that mimics traditional ricotta’s texture and tanginess, but with a plant-based, wholesome twist.
Q4: What are the best peach varieties to use in this salad?
A4: Look for ripe, fragrant peaches that are slightly soft to the touch-varieties like Freestone or Donut peaches are ideal. Their juicy sweetness complements the nutty almonds and tangy vegan ricotta perfectly, creating a harmonious flavor profile.
Q5: Can this salad be adapted for other seasons or tastes?
A5: Absolutely! While peaches shine in summer, you can swap them for stone fruits like nectarines or apricots in late summer, or even pears and apples in fall. For the nut element, feel free to experiment with walnuts, pistachios, or pecans. And the homemade vegan ricotta can be flavored with herbs like basil or thyme to customize the salad to your liking.
Q6: What are some ideal occasions to serve this salad?
A6: This salad is incredibly versatile-perfect as a light lunch, a stunning side dish at picnics or barbecues, or an elegant starter for dinner parties. Its striking colors and textures make it as visually appealing as it is delicious, ensuring it’s always a crowd-pleaser.
Q7: How can someone enhance the salad’s flavor even more?
A7: A drizzle of high-quality extra virgin olive oil, a sprinkle of flaky sea salt, and a dash of freshly cracked black pepper go a long way. For an extra zing, a splash of aged balsamic vinegar or a scattering of fresh mint leaves can bring brightness and depth to every bite.
Q8: Is the salad suitable for those with dietary restrictions?
A8: Definitely! This salad is naturally vegan, gluten-free, and can be made nut-free by substituting seeds like sunflower or pumpkin seeds for almonds. It’s a fresh, nourishing option catering to a variety of dietary needs without compromising on flavor or texture.
With its bright, juicy peaches, crunchy almonds, and dreamy vegan ricotta, this salad is a feast of texture and flavor-inviting everyone to savor the essence of summer in every bite.
The Conclusion
As the final bite of this Fresh peach & Almond Salad with creamy Vegan Ricotta Twist lingers on your palate, you’ll appreciate how simple ingredients can unite to create a symphony of flavors and textures. This vibrant salad not only celebrates the juicy sweetness of ripe peaches and the satisfying crunch of toasted almonds but also redefines creaminess with a luscious, plant-based ricotta that elevates every forkful. Whether you’re seeking a light lunch, a stunning side dish, or a conversation starter at your next gathering, this recipe offers a fresh, wholesome approach that’s as nourishing as it is indeed delicious. Embrace the season’s bounty, experiment with your own twists, and let this salad inspire you to savor the art of plant-powered indulgence.
