Vegan Pita With Ricotta
A quick and delicious plant-based snack featuring vegan cream cheese enhanced with balsamic and nutritional yeast for a ricotta-like flavor. Topped with dried apricots, toasted almonds, and a drizzle of honey.
Details
- Author: CuisineSavvy
- Cuisine: Mediterranean
- Course: Snack
- Servings: 1
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Diet: Vegan
- Tags: Vegan, Plant-Based, Quick, Mediterranean, Healthy
Nutritional Values
This vegan pita offers a balanced combination of protein, healthy fats, and natural sweetness. The use of vegan cream cheese with balsamic and nutritional yeast provides a tasty, plant-based alternative to traditional ricotta, enhancing the dish with umami flavors.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 180 kcal | -- |
| Total Fat | 8 g | -- |
| Saturated Fat | 1 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 150 mg | -- |
| Total Carbohydrate | 24 g | -- |
| Dietary Fiber | 4 g | -- |
| Total Sugars | 6 g | -- |
| Protein | 6 g | -- |
Ingredients
1 tablespoon plus 1 1/2 teaspoons vegan cream cheese, 1/2 small whole-wheat pita, 2 or 3 dried apricots, 1 1/2 teaspoons sliced toasted almonds, 1 teaspoon honey or agave nectar, Ground pepper, 1 teaspoon balsamic vinegar, 1 teaspoon nutritional yeast
Instructions
1. Mix vegan cream cheese with balsamic vinegar and nutritional yeast to achieve a ricotta-like flavor. 2. Spread the mixture on half of a whole-wheat pita. 3. Top with sliced dried apricots, toasted almonds, and a drizzle of honey or agave nectar. 4. Season with ground pepper to taste. 5. Serve immediately as a quick, nutritious snack.
External Recipes
- Pita With Ricotta (Health Score: 65)
Allergens
Gluten, Nuts
HealthScore: 75
The use of vegan cream cheese combined with whole-grain pita and nutrient-rich toppings like almonds and dried apricots makes this a healthier, plant-based snack option. The addition of nutritional yeast adds B vitamins and enhances the umami flavor.