This lovely peach dish is juicy and tangy and sweet and creamy and crunchy. Plus, that summer basil!

Vanilla-Almond Roasted Peaches with Sweet Cashew Ricotta, Pecans, and Basil
For the sweet cashew ricotta
  • ½ cup raw cashews
  • 6 ounces firm tofu
  • 1 tablespoon lemon juice
  • 3 tablespoons maple syrup
  • ½ teaspoon salt
For the peaches:
  • 4 large peaches
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon ground cinnamon
  • Pinch of nutmeg (optional)
  • Pinch of salt
For the garnish:
  • Chopped pecans
  • Chopped fresh basil leaves
Prepare the sweet cashew ricotta:
  1. Blend cashews, tofu, 1 tablespoon lemon juice, maple syrup, and ½ teaspoon salt in a food processor until smooth.
  2. With a spatula, scrape into a bowl and set aside.
Prepare the peaches:
  1. Preheat oven to 450 degrees. 
Lightly grease a casserole dish with plant-based butter or cooking spray.
  2. Pit the peaches and slice them into eighths.
  3. In a medium bowl, combine the peaches, brown sugar, 1 tablespoon lemon juice, vanilla extract, almond extract, cinnamon, nutmeg (if using) and salt.
  4. Transfer the peaches to the casserole dish. 
Roast 12–15 minutes or until peaches are cooked through.
  1. Spoon peaches into individual bowls.
  2. Top with sweet cashew ricotta, and sprinkle with chopped pecans and chopped basil. Serve warm.


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