Ingredients:

  • 1 cup (150g) raw cashews, soaked in hot water for at least 30 minutes, drained
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15ml) nutritional yeast
  • 1/4 teaspoon (1.2ml) garlic powder
  • Pinch of sea salt and freshly ground black pepper, to taste
  • 1 cup (150g) frozen peas, thawed
  • 1/4 cup (60ml) fresh mint leaves, packed
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 baguette, sliced into 1/2-inch (1.25cm) thick rounds
  • 2 tablespoons (30ml) olive oil
  • 1/4 cup (35g) pine nuts, toasted

Instructions:

  1. Prepare the Lemon-Cashew 'Ricotta': Drain soaked cashews and add to a food processor or blender. Add lemon juice, olive oil, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasonings. Set aside.
  2. Make the Spring Pea & Mint Purée: In a food processor, combine thawed peas, mint leaves, olive oil, lemon juice, and minced garlic. Process until smooth and bright green. Season with salt and pepper to taste.
  3. Prepare the Crostini: Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and arrange on a baking sheet. Bake for 5-7 minutes, or until lightly golden brown and crisp.
  4. Toast Pine Nuts: Toast pine nuts in a dry pan over medium heat, stirring frequently, until lightly golden and fragrant. Alternatively, toast them in the oven alongside the crostini for the last few minutes.
  5. Assemble the Crostini: Spread a generous spoonful of lemon-cashew 'ricotta' on each toasted baguette slice. Top with a spoonful of spring pea and mint purée. Sprinkle with toasted pine nuts.
  6. Serve: Arrange crostini on a platter and serve immediately.