Caprese Salad, that picture perfect arrangement of mozzarella, tomatoes and basil leaves dressed in olive oil and balsamic. Enough to make your tastebuds scream for more especially when spring is starting to spoil us with warmer days. But if you are not so much into dairy and not a fan of store-bought dairy-free mozz then you can be left with a serious case of salad envy. Fortunately, there is an alternative and the hero is…(drum, drum, drum) green pea ricotta. This Caprese vegan style version will solve any feelings of deprivation.
- Remember to soak nuts for at least 1 hour before you make the ricotta.
- Cashew nuts can be replaced by macadamia nuts.
- Green pea ricotta can also be served as a dip on its own.
Green pea ricotta:
- 2 cups frozen peas, thawed
- ½ cup raw cashew nuts
- 2 tbsp olive oil
- 3 tbsp freshly squeezed lemon juice
- 1 garlic clove minced (optional)
- 1 tbsp nutritional yeast
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp chopped fresh basil or parsley
- 6 juicy, perfectly ripe large tomatoes
- 1 cup fresh basil leaves, washed and dried
- Olive oil
- Balsamic vinegar
- Salt and freshly ground black pepper
Let’s get started:
Green Pea Ricotta:
- Soak the cashew nuts in a bowl of water for at least 1 hour.
- Drain the nuts, discard the water and transfer nuts to a food processor.
- Add the olive oil, lemon juice, garlic, nutritional yeast, salt and pepper 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, salt or pepper 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.
- Arrange on a serving plate.
- Top each slice with a generous dollop of pea ricotta and garnish with a basil leaves.
- Drizzle each slice with olive oil, a little balsamic, and some freshly ground pepper.
Tried this recipe? Please share your experience, variations or results in the comments below!