Pasta with Cashew Ricotta and Mint - Laura's Vegan Table

Ingredients

• 1/2 pound of pasta
• 2 cups raw, unsalted cashews - soaked in boiling water for 15 minutes or soaked overnight, then drained
• 1 cup water
• ½ teaspoon salt
• 2 teaspoons lemon juice
• 1 tablespoon nutritional yeast
• 1 garlic clove or 1/4 teaspoon garlic powder
• 1 cup frozen peas (optional)
• 1/3 cup chopped fresh mint
• about 6 leaves fresh basil cut chiffonade style
• salt and pepper to taste