2 (8 ounce) containers of almond milk ricotta*, softened to room temperature
1 (8 ounce) container of almond milk cream cheese*, softened to room temperature
zest of 1/2 lemon
juice of 1/2 lemon
1 garlic clove, grated
salt and pepper, to taste
3 tablespoons pesto (I used Seggiano dairy-free pesto)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and place cherry tomatoes on it. Toss in olive oil and garnish with a bit of salt and garlic powder. Place in oven to bake for about 8 minutes, until the tomatoes begin to slightly blister.
Place ricotta and cream cheese in a large bowl and whip with a mixer for 3-5 minutes until light and fluffy. Then add in lemon zest and juice, a bit of salt and garlic clove. Whip once more for about 30 seconds to combine.
Add whipped ricotta to a serving dish and add pesto, using a spoon to mix the pesto into the ricotta. Top with black pepper and blistered tomatoes and serve with veggies and/or grain-free crackers!