Spring Pea + Mint Dip

This is one of those recipes we come back to again and again. It is quick, simple, and incredibly versatile. Serve it as a dip with fresh vegetables, spread it generously over toast, or spoon it alongside a roasted vegetable salad or grain bowl.

Sweet peas and fresh mint make it bright and vibrant, while cashews create a rich, creamy texture without the need for dairy. Despite its simplicity, it packs in plenty of plant goodness. Peas provide plant-based protein, fiber, vitamins, and minerals, while cashews add healthy fats and even more staying power. A squeeze of lime lifts all the flavors and brings everything together.

Simple, colorful, and ready in about 10 minutes, this is exactly the kind of recipe we love: a handful of wholesome ingredients transformed into something genuinely delicious.

Spring Pea, Cashew + Mint Dip

Ingredients

• 2 cups frozen peas 
• 1 cup raw cashews 
• 2 tablespoons finely chopped fresh mint (more to taste)
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 tablespoon oat milk (if needed for consistency)
• Juice of 1/2 lime
• Sea salt and freshly ground black pepper, to taste

Instructions

Place the frozen peas and cashews in a heat-safe bowl and cover them with boiling water. Set aside to soak for 5 minutes.

Drain the peas and cashews well, then transfer them to a high-speed blender.

Add the mint, olive oil, oat milk, and lime juice. Season with sea salt and black pepper.

Blend on high for a couple of minutes, stopping to scrape down the sides as needed, until the dip is smooth and creamy. If it is too thick, add another splash of oat milk or water.

Taste and adjust the lime, salt, or pepper. Spoon into a serving bowl and finish with a drizzle of extra-virgin olive oil.

To Serve

Serve with cucumbers, radishes, carrots, snap peas, or your favorite crackers. It is also delicious spread over toasted sourdough bread and topped with arugula, sliced radishes, fresh herbs, or hemp seeds.