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
  • food processor
  • rubber spatula
  • medium container with lid
  • 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

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.


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: |

Help Abbreviations  |  Conversions  |  Cooking tips
Pea ricotta