1 tbsp oil

1 red onion, peeled and thinly sliced

1 tbsp maple syrup

For the almond ricotta

100g blanched almonds

Juice of one lemon

80 ml unsweetened almond milk

2 tbsp nutritional yeast

Pinch of sea salt

To serve

1 slice of bread, toasted

Freshly ground black pepper

To make the ricotta, put all the ingredients in a high-speed blender and blitz until smooth.

Spoon into a clean jar and store in the fridge for up to three days.

Heat the oil in a frying pan over a high heat.

Toss in the red onion and cook for 2 to 3 minutes, until the onion is slightly golden and crisp.

Stir in the maple syrup and cook for a further 30 seconds, then remove from the heat.

To serve, spread the almond ricotta thickly on your toast, then top with the sweet red onion and some freshly ground black pepper.

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