Pea & Ricotta Dip

By GuidingVegan

Ingredients

• 1 1/2 c shelled peas (frozen or fresh)
• 1 1/2 c shelled edamame
• 3 garlic cloves, peeled
• 1/4 c fresh mint leaves
• 1 c cashew ricotta cheese
• juice of 1 lemon
• 1 t salt
• 1/4 t black pepper
• 3 T olive oil
• 4-6 T water

Preparation

Step 1

Bring a medium pot of salted water to a boil. Add peas and edamame, and cook 3-4 minutes, until just tender. Drain, and transfer to a food processor. Add garlic, mint, cashew ricotta, lemon, salt, pepper, olive oil and 4 T water. Puree 2-3 minutes until mixture is smooth. Add additional 2 T water, if necessary to thin out. Season to taste with salt and pepper (I added 1/2 t more salt). Transfer to a serving bowl or refrigerate for up to 24 hours.