RecipesStahlbush Pesto Pea and Cashew Ricotta Toast

December 22, 2021


Stahlbush Pesto Pea and Cashew Ricotta Toast

Avocado toast, who? Wake up to the fresh and bright taste of Stahlbush's incredible pesto pea and cashew toast. Loaded with sweet peas, cashews, and tart lemon flavour, this quick breakfast or snack packs as much energy as it does deliciousness.
Prep Time 20 minutes
Cook Time 10 minutes
Cashew soaking 4 hours


  • food processor
  • skillet


  • 1 loaf of Italian, French, round artisan or baguette style bread
  • olive oil for brushing the bread

Pesto Green Peas

  • 1 tbsp extra virgin olive oil
  • 283 g package Stahlbush Island Farms frozen green peas
  • ¼ cup vegan basil pesto

Lemony Cashew Ricotta

  • 1 cup cashews soaked for 4 hours
  • ½ cup unsweetened vegan yogurt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp nutritional yeast or finely grated parmesan
  • 2 tbsp lemon juice
  • grated zest from half lemon
  • ½ tsp salt
  • ½ tsp ground pepper

Garnishes (optional)

  • minced chives
  • grated lemon zest
  • flaky sea salt


  • Lightly brush the slices of bread 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. Combine 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. Enjoy!


Recipe developed by Bronwyn Fraser