|This tasty green spread is similar to ricotta in consistency. It’s wonderful slathered on tomatoes or even served with carrot sticks.|
|Yield||about 2 cups|
|Time||10 minutes, plus time to thaw/soak/chill|
Place drained cashews in food processor along with lemon, oil, garlic, and salt. Pulse to combine.
Add peas and herbs and continue pulsing until you have a fluffy paste.
Taste and adjust seasonings.
Transfer to container and refrigerate for at least four hours.
Adapted from the recipe for “Green pea ricotta” in Salad Samurai, by Terry Hope Romero. It’s part of the recipe for vegan caprese.
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