Taren's Cashew Herbed Ricotta Toast

Taren's Cashew Herbed Ricotta Toast

Cashew Herbed Ricotta + Charred Spring Pea Toast

Wondrous chef Taren Coulter created this beautiful recipe for us - Find her website here!

Ingredients / Directions

Ricotta (the night before):

Yield: 1 cup 

  • 1 cup soaked cashews
  • ¼ cup almond milk
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp garlic 
  • 1 tsp chickpea miso 
  • 1 tsp nutritional yeast 
  • Pinch of black pepper + salt to taste 
  • Pinch of fresh dill & parsley
  • 4-8 ml 11:11 tincture


  1. Blend everything together in a food processor
  2. Line a sieve with cheesecloth and place in a bowl 
  3. Place the ricotta in the cheesecloth
  4. Wrap and tie 
  5. Place in the fridge overnight to firm up
  6. Transfer to another bowl to store in, top with glug of olive oil to keep in fresh 
  7. Option to top with more fresh herbs & chili flake   

Charred Peas

  • 10 peas in the pod- could be english or fava
  • 1 tbsp minced shallot 
  • 6 or so mint leaves lightly chopped 
  • 2 tbsp of olive oil 
  • Salt and pepper to taste 


  1. Bring a pan up to medium heat
  2. Place the peas in the bod in the pan
  3. Let sit until charred, this adds a nice smoky flavor to the peas 
  4. Remove the peas, let cool and shuck
  5. Combine olive oil, shallot, mint, salt, pepper in a bowl and toss peas 
  6. Let marinate for a few minutes

Toast and Assembly:

  1. Meanwhile, grill or toast 2 slices of crusty sourdough or whatever you have on hand; would be nice with crackers!
  2. Spread ricotta mixture on toast 
  3. Layer the pea mixture on top of the ricotta
  4. Option to top with honey, and more herbs(a;ways more herbs) 
  5. Ready to serve! 

Salt in a yellow bowl on top a wooden cutting board with an orange flower in itsome peas and their opened pods on a white plate