Ingredients

Lemon almond ricotta:

• 1 cup raw almonds (soaked overnight or for 8 hours and peeled)
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tablespoons non-dairy milk (or water)
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt

English pea toast:

• 1/2 cup lemon almond ricotta
• 4–6 slices of crusty bread (½ inch thick)
• 5–6 Easter egg radishes, thinly sliced
• 1 tablespoon whole-grain mustard
• 2 cups English peas

1. Soak almonds overnight, or boil for 10 minutes in salted water. Peel and remove skins from almonds (they will slide right off after soaking). 
2. Add almonds, lemon juice, lemon zest, non-dairy milk (or water), nutritional yeast and salt to a food processor and blend until smooth. If too dry and lumpy, slowly add more milk or water as needed. Set ricotta mixture aside.
3. Steam peas until tender, about 5 to 8 minutes. Run peas under cold water to cool and stop cooking process, then dry peas thoroughly.
4. Place 1-1/2 cups peas in food processor with salt and pepper to taste and blend until mixture reaches consistency of crunchy peanut butter. Add remaining peas and pulse a few times so that peas' shape is visible in mixture. Set mixture aside.
5. Grill, broil or toast bread on both sides until golden brown.
6. To assemble, layer whole-grain mustard and lemon almond ricotta onto toast.
7. Add pea mixture.
8. Top toast with sliced radishes and cracked pepper for garnish. Serve immediately.