- Brush the slices of bread lightly with olive oil and place them directly on the grill pan or skillet over medium heat, flipping when golden (about a minute) and repeating on the other side.
- Drain the cashews and transfer to the food processor with the rest of the ingredients for the ricotta. Blend until almost smooth and whipped, scraping down the sides as you go. Adjust salt and pepper to taste.
- Preheat the olive oil in a large skillet over medium heat. Add the peas, and sauté them just until they become vibrant. Stir in the pesto (heating through if the pesto requires cooking – check the instructions on the label), and remove from the heat. Don’t overcook so the peas and pesto remain vibrant.
- Spread a thick layer of vegan ricotta on top of each slice of toast. Spoon the peas onto each toast, pressing lightly so that most of the peas stick to the cashew ricotta. Sprinkle with the garnishes if desired. Serve immediately. See Notes below for storing leftovers.
Short on time?
Quick soak the cashews by covering them with water in a small pot and simmering them for 10-15 minutes or until softened, then drain.
Make the ricotta and pea mixture up to 3-5 days in advance. Store in a shallow airtight container in the refrigerator. Assemble the toasts just before serving so they don’t become soggy.
The pesto peas and the cashew ricotta can be stored separately in airtight containers and frozen for approximately 6 months. Thaw in the refrigerator overnight. To restore the creamy texture of the cashew cheese, blend in a food processor until it reaches the desired consistency.