Wild Blueberry Grilled Sourdough with Cashew Ricotta, Blueberry Compote, Arugula

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Blueberry compote is a sweet sauce made from blueberries. It’s commonly used as a topping for various desserts like pancakes, waffles, ice cream, or yogurt– and everyone should have it on hand in their pantry! This recipe utilizes sweet cashew ricotta, which is a delightful dairy-free alternative to traditional ricotta cheese. It’s made with raw cashews, which are soaked and blended with a few additional ingredients to create a creamy and slightly sweet ricotta-like texture. All of these flavors come together over dense, crispy sourdough and are complemented by the slight bitterness of arugula. This is the perfect breakfast recipe and comes together in 10 minutes or less!

Makes 4 servings.

4 thick slices sourdough bread
¼ cup salted butter, divided
Arugula, for topping

CASHEW RICOTTA:

1 cup of raw cashews, blanched or soaked overnight*
½ cup filtered water
1 tablespoon lemon juice
1 tablespoon maple syrup
½ tablespoon nutritional yeast
½ teaspoon salt
½ teaspoon vanilla extract

WILD BLUEBERRY COMPOTE:

1 cup wild blueberries
⅓ cup cane sugar
1 tablespoon lemon juice
1 tablespoon cornstarch, for thickening (optional)
½ teaspoon cinnamon
Pinch of salt
  1. Spread 2 tablespoons of butter on a grill pan over medium heat. Once the butter is melted and hot, place 2 slice of sourdough onto the grill pan side by side, and lightly press with a spatula.. Cook for 1-2 minutes, until golden and crispy with light char marks, then flip and cook for an additional minute. Remove from heat, and continue the same process using the remaining bread and butter.
  2. To make the cashew ricotta, add the cashews, filtered water, lemon juice, maple syrup, nutritional yeast, salt, and vanilla extract to a high speed blender or food processor. Blend until smooth and creamy, scraping the sides to incorporate as needed. Set aside.
  3. To make the blueberry compote, add 1 cup of fresh or frozen wild blueberries to a pan over medium heat. Add the sugar, lemon juice, cinnamon, and pinch of salt, and stir to combine. Simmer for 5-6 minutes.
  4. Mix the cornstarch with a little bit of water to create a slurry, then add it to the compote. Mix well to combine, and cook for an additional 1-2 minutes until slightly thickened and jam-like in consistency. Gently mash a few of the berries in the pan for texture, then  remove from heat and set aside.
  5. To arrange the toast, spoon a generous amount of cashew ricotta onto each slice, followed by the blueberry compote in an even layer.
  6. Garnish with arugula, and enjoy immediately!