As a child I was a very picky eater and avoided many plant-based foods. It’s funny now that I’m vegan. If I can make the switch, anyone can — and that includes learning to love simple, fresh dishes like this pea puree.
Peas used to be one of those foods I avoided, but after trying pea puree in London I was hooked. I developed this easy version that comes together in about 15 minutes. It’s creamy, bright, and makes a perfect accompaniment to many dishes — and it’s worth trying even if you think you’re not a pea person.
This puree is fairly thick, so it works well as a side or as a dip. For a looser, soup-like texture, add more hot water or a light vegetable broth until you reach the consistency you prefer. If using broth, add it hot to keep the puree smooth and vibrant.
Tips:
- You can likely make this with fresh peas if they are in season; cooking times may vary.
- If you prefer a different source of healthy fat, substitute the avocado with olive oil, tahini, or a nut butter.
- Customize the flavor with herbs and spices — mint, basil, dill, or a pinch of smoked paprika all work well.
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Pea Puree
5
10
15
Ingredients
- 2 cups frozen peas
- ¼ cup water at room temperature
- ½ avocado
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- The juice of half a lemon
Instructions
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Cook the peas according to the package directions until tender.
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Drain the peas and transfer them to a blender or food processor with the water, avocado, nutritional yeast, garlic powder, salt, pepper, and lemon juice.
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Blend until completely smooth, adding a little more water if needed to reach your desired consistency.
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Store the puree in a sealed container in the refrigerator for up to 5 days.
Nutrition
| Calories: 213kcal
| Carbohydrates: 27g
| Protein: 12.3g
| Fat: 8.2g
| Fiber: 11.9g
Leave a comment below and let me know how it turned out!