this (dairy-free) creamed pea dish is the perfect addition to your spring spread
I don’t love peas – but I love this recipe.
I’ve had it served warm with dinner, and have spread the cold leftovers on toast for breakfast (see my instragram). I loved eating them both ways, and I was bummed when I ran out. So this recipe is for those of you that adore peas, and those of you, that like me, are kind of ‘meh’ about them.
This dish was created for a spring-themed cooking class, as peas are pretty quintessential with the season. It’s been super popular at my recent classes, so I’m happy to share it here as well.
In place of dairy, I made a quick cashew cream in the blender. I like to use roasted, unsalted cashews, which don’t require any soaking and have a more complex nutty flavor than raw cashews. It’s helpful to have a strong blender, but if you don’t, you may want to soak them to soften and it may take a little longer to blend – but you can definitely still make this with amazing results. And if nuts are a no-go, try using roasted, unsalted sunflower seeds in place.
Finishing the creamy peas with lemon and fresh dill adds a bright, fresh note (and also screams spring).
Have a go at this simple, seasonal recipe and let me know how you enjoy it.
Creamed peas with fresh dill
Ingredients:
1 cup water
½ cup cashews
1 tablespoon lemon juice
¼ teaspoon salt
–
2 tablespoons olive oil
½ cup chopped shallots
3 cups peas (fresh or frozen)
¼ teaspoon salt
1 tablespoon lemon juice
1/3 cup fresh dill
Procedure:
Add water, cashews, lemon juice, and salt to blender; blend until smooth. Set aside.
Heat a large saute pan over medium heat. Add oil, and saute shallots for 1-2 minutes. Add peas and ¼ teaspoon salt and saute until peas begin to warm and cook through. If using fresh peas, also add ½ cup of water, and cover until peas become tender and most of water is evaporated – about 10 minutes (this step is not necessary if using frozen!).
Once peas are tender, Add cashew cream, and stir until peas are cooked through and cream begins to thicken.
Remove from heat, and finish with additional lemon and dill.
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Thank you! Finally a creamed vegetable sauce without butter and very little oil! Perfect!