Carrot Coconut Toast with Spicy Chili Syrup

I didn’t know how to name this one, but believe it or not, the inspiration for this recipe came from a supermodel on a talk show! Things on toast always get my attention. As I heard about the combination of flavors, I ran to my pantry and fridge, and grabbed it all.

Total time: 5-10 minutes (excluding the cashew nut soaking time)

Servings: 12 toast appetizers


    • 6 pieces of sourdough toast (a baguette works well, too)
    • 2 large carrots
    • 1/2 cup unsweetened coconut flakes

Ricotta Cheese:

    • 1 cup soaked cashews (soak for 3 hrs. to overnight, or microwave in 2 cups water for 4 minutes)
    • 1/3 cup cashew milk (or other non-dairy milk)
    • 2 Tbls. fresh lemon juice
    • 1 Tbls. apple cider vinegar
    • 1 Tbls. tapioca powder
    • pinch of salt


    • 1/2 cup maple syrup
    • 1 tsp. chili powder
    • pinch of cayenne pepper (or until spicy enough for you)


  1. Using a peeler, shred the carrots and slice them into one inch pieces, until you have 1 cup. Set aside.
  2. Heat a small pan for 1 minute. Add coconut and watch closely while stirring. It will begin to brown quickly and when it turns a light golden brown, remove from heat. It will continue to toast for a bit. Set aside.

Make the ricotta.

    1. Blend cashews, vinegar, non-dairy milk and salt until smooth.
    2. Transfer nut mixture to a saucepan and heat on medium.
    3. After mixture begins to heat up, add the tapioca powder slowly and whisk to combine. The mixture will begin to thicken after 3-4 minutes. Keep whisking until it thickens to a ‘cheese-like’ texture.
    4. Make the chili syrup by mixing all ingredients in a small bowl.

Let’s build these beauties!]

    1. Toast your bread.
    2. Cut your toast in half, into triangles or rectangle pieces.
    3. Spread ricotta on toast.
    4. Pile on carrot shreds.
    5. Drizzle with spicy chili syrup.
    6. Top with toasted coconut.

Eat…you’re welcome!