start with thawed but not cooked peas
shown here, thawing on paper towels
1 pound frozen peas, defrosted
1 cup raw cashews, soaked 3 to 4 hours
1/4 cup nutritional yeast
1/4 cup low sodium miso paste
1/4 cup fresh lemon juice
1/4 cup water
4 cloves garlic
1/4 tsp. red pepper flakes
1/2 tsp. turmeric
Drain and rinse cashews. Place all ingredients (except for peas) in a food processor. Process until smooth.
Pour over peas and mix well. Chill well before serving.
I served this dish as a side vegetable but also for
lunch as a filler for lettuce wraps.
Again, thanks to Chef AJ...buy her book!
used as a side dish to the carrot dawg