Herbed Pea "Ricotta" With Tomatoes & Basil

Insalata caprese — that perfect arrangement of mozzarella, tomatoes, and basil dressed in olive oil and balsamic, gives me a serious case of salad envy. But to further complicate things, I’m not a fan of store-bought vegan mozzarella. But who cares when it’s so easy to whip up a creamy and decadent sweet pea and cashew vegan ricotta, to slather over big juicy slabs of the best tomatoes that summer has to offer!

Don’t be stingy with the fresh basil, and try to use high-quality extra-virgin olive oil and the sweetest balsamic vinegar you can find, for this unforgettable way to relish peak summer tomatoes.

Pro tip: stuff the cherry tomatoes with the "ricotta" and chiffonade the basil for an ultra-fresh and gorgeous summertime appetizer!

Serves 3 to 4

Total time: 30 minutes

Directions

While the peas thaw, soak the cashews with the water in a glass container in the refrigerator.

Drain the cashews and transfer to a food processor. Add the olive oil, lemon juice, garlic, and salt and pulse into a thick paste, occasionally scraping down the sides of the food processor with a rubber spatula.

Add the peas and chopped fresh herbs to the cashews. Pulse and scrape into a fluffy, smooth paste. Taste the pea ricotta and add more lemon and salt if needed. Transfer to a container, tightly cover, and chill for at least 10 minutes for the flavors to blend.

When ready to serve, slice the tomatoes into thick slabs and arrange on a serving plate. Top each slice with a generous dollop of pea ricotta and garnish with a basil leaf. Drizzle each slice with olive oil, a little balsamic vinegar, and dust with a garnish of freshly ground pepper. Serve as is or with slices of crusty bread. Bellissimo!