Vegetarian recipes and info


Pea Ricotta

This tasty green spread is similar to ricotta in consistency. It’s wonderful slathered on tomatoes or even served with carrot sticks. Pea ricotta
Yield about 2 cups
Time 10 minutes, plus time to thaw/soak/chill
Tools
  • food processor
  • rubber spatula
  • medium container with lid
Ingredients
  • 2 c frozen peas, thawed
  • ½ c raw cashews, soaked for at least 6 hours
  • 3 T lemon juice
  • 2 T olive oil
  • 2 cloves garlic, minced
  • ½ t salt
  • 2 T fresh herbs (such as basil, parsley, or dill), chopped
Directions

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.

Notes

Salad SamuraiAdapted from the recipe for “Green pea ricotta” in Salad Samurai, by Terry Hope Romero. It’s part of the recipe for vegan caprese.

Buy it:

Amazon.com | Amazon.co.uk

  Key to abbreviations and conversions
  Pea ricotta
#herbs #peas
Appetizers & Side DishesEasy RecipesQuickiesVegan Recipes

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