Creamed Peas with Leeks

If you’re looking for a vegetable side dish that feels comforting and indulgent without relying on heavy cream or flour, these Creamed Peas with Leeks are a must-try. Tender green peas and sweet, delicate leeks are coated in a rich, velvety cashew cream sauce that’s savory, tangy, and packed with flavor.

This easy creamed peas recipe is especially wonderful for holiday dinners like Thanksgiving, but it’s simple enough to become part of your regular weekly rotation. The combination of fresh thyme, Dijon mustard, nutritional yeast, garlic, and lemon gives the creamy sauce plenty of depth, while the peas retain a pleasant bite instead of turning mushy.

Whether you’re planning a festive dinner or simply want an easy vegetable side for dinner, this homemade Creamed Peas with Leeks recipe is a delicious way to make vegetables the star of the table.

Why You’ll Love This Recipe

• Creamy without dairy: The luscious sauce gets its texture from blended raw cashews rather than heavy cream.
• No flour needed: You can enjoy a naturally thick and creamy sauce without making a traditional flour-based roux.
• Full of flavor: Leeks, thyme, Dijon mustard, lemon, garlic, and nutritional yeast create a wonderfully savory combination.
• Perfect for holidays: This elegant side dish fits beautifully alongside Thanksgiving and other special-occasion meals.
• Easy enough for weeknights: With simple preparation and about 30 minutes from start to finish, it’s practical for everyday cooking.

Ingredients

• Medium leeks: Provide a naturally sweet, mild onion flavor and become wonderfully tender as they cook.
• Frozen green peas: A convenient source of sweetness, color, and hearty vegetable texture. Fresh peas can also be used when available.
• Fresh thyme: Adds an earthy, aromatic note that complements the peas and creamy sauce.

For the Cream Sauce

• Raw cashews: Create the rich, smooth foundation of the dairy-free cream sauce.
• Water: Helps blend the cashews into a silky sauce.
• Fresh lemon juice: Adds brightness and balances the richness of the cashews.
• Nutritional yeast: Provides a savory, slightly cheesy flavor.
• Onion powder: Adds extra savory depth to the cream sauce.
• Granulated garlic: Gives the sauce a gentle garlic flavor throughout.
• Dijon mustard: Adds tanginess and a subtle sharpness that brings the sauce together.
• Sea salt: Enhances all of the flavors and can be adjusted to taste.

How to Make CREAMED PEAS WITH LEEKS

Prepare the Peas

Start by rinsing the frozen peas under cool tap water. Transfer them to a medium bowl, cover with room-temperature water, and let them thaw completely while you prepare the leeks.

This simple step helps the peas cook more evenly later.

Clean and Cook the Leeks

Slice the leeks into thin rounds and place them in a large bowl of cold water. Give them a good rinse and let them sit undisturbed for about 15 minutes.

Leeks often contain sand and dirt between their layers, so soaking them allows the grit to settle at the bottom while the cleaned leek pieces float.

Preheat a large, heavy-bottomed, high-sided skillet over medium-high heat. Scoop the leeks out of the water with your hands or a spider ladle and transfer them directly into the dry skillet.

Don’t worry if the leeks are still wet. The moisture clinging to them will create steam and help them begin to soften. Add a pinch of salt and stir.

Add Some Extra Flavor

Once the leeks have wilted, you can add a small drizzle of olive oil if desired. This can help the edges caramelize slightly and add another layer of flavor.

For an oil-free version, simply skip the oil and continue cooking the leeks as directed.

Add the Peas and Thyme

Drain the thawed peas well and add them to the skillet with the softened leeks. Add the fresh thyme leaves and toss everything together until evenly combined.

Season with another small pinch of salt.

At this point, the vegetables should already smell wonderfully fresh and savory.

Make the Cashew Cream

Add the raw cashews, water, lemon juice, nutritional yeast, onion powder, granulated garlic, Dijon mustard, and sea salt to a powerful blender.

Blend until the mixture becomes completely smooth and silky.

If you don’t have a high-powered blender, soak the cashews in boiling-hot water for about 20 minutes first. Drain and discard the soaking water before blending. This extra step helps prevent a grainy sauce and creates a much smoother cream.

Combine Everything

Pour the cashew cream over the peas and leeks in the skillet. Stir gently to coat all the vegetables.

Bring the mixture to a gentle simmer and cook for about 5 to 10 minutes. As it simmers, the initially thin cashew cream will thicken into a rich, creamy sauce.

Keep an eye on the peas as they cook. They’re best when tender but still have a little bite. Avoid cooking them until they’re overly soft or mushy.

Taste the finished dish and adjust the seasoning with additional salt and black pepper if needed.

Serve hot as a side dish, or spoon the creamy peas and leeks over small crostini for a delicious appetizer.

Tips for Success

• Clean your leeks thoroughly: Don’t skip the cold-water soak. Leeks can hold quite a bit of sand between their layers.
• Use a high-powered blender: This gives the cashew cream its smooth, luxurious texture.
• Soak cashews if necessary: A 20-minute hot-water soak makes a major difference when using a standard blender.
• Don’t worry if the cream looks thin: The cashew sauce thickens considerably once it simmers with the peas and leeks.
• Don’t overcook the peas: Cook them just until tender and still slightly firm for the best texture.
• Taste at the end: The amount of salt needed can vary, so adjust the seasoning after the sauce has thickened.
• Use fresh thyme: Fresh thyme gives the dish a more aromatic flavor than dried herbs.

Equipment Needed

• Large heavy-bottomed skillet: A high-sided skillet is ideal for combining the vegetables and cream sauce.
• Large bowl: Useful for cleaning the leeks.
• Medium bowl: For thawing the frozen peas.
• Spider ladle or slotted spoon: Makes it easy to lift the cleaned leeks from the water without disturbing the sediment.
• Sharp knife: For thinly slicing the leeks.
• Cutting board: For preparing the vegetables.
• High-powered blender: Best for creating a completely smooth cashew cream.

A standard blender can also be used, but soaking the cashews beforehand is highly recommended.

Recipe Variations

Fresh Pea Creamed Leeks

If you have access to fresh peas, use them instead of frozen. They can go directly into the skillet with the leeks and simmer in the cashew cream until tender.

Garlic Herb Creamed Peas

Add a little extra fresh garlic along with additional herbs such as chopped parsley or chives for a more intensely herbed side dish.

Spicy Creamed Peas

Add a pinch of red pepper flakes or a little cayenne pepper to the cashew cream for a gentle kick. The heat works especially well with the tangy Dijon and lemon.

Extra-Savory Creamed Peas

For a deeper savory flavor, add a little more nutritional yeast and a touch of freshly ground black pepper to the cream sauce.

Serving Suggestions

These Creamed Peas with Leeks make a beautiful side dish for both everyday and holiday meals. Spoon them into a serving bowl while they’re still hot and finish with a few fresh thyme leaves and freshly ground black pepper.

They pair particularly well with:

• Roasted potatoes
• Mashed potatoes
• Roasted carrots
• Green salads
• Stuffing or dressing
• Roasted vegetables
• Baked or roasted plant-based mains
• Crusty bread or crostini

For a holiday table, serve the creamed peas in a shallow serving dish so the velvety sauce and vibrant green vegetables are easy to see.

FAQs

Can I use fresh peas instead of frozen peas?

Yes. Fresh peas work beautifully in this recipe. Add them directly to the skillet with the leeks and cook them in the cashew cream until they reach your preferred tenderness.

Why is my cashew cream too thin?

Don’t worry if the cream seems thin immediately after blending. It thickens as it gently simmers with the peas and leeks. Give it several minutes before deciding that it needs adjustment.

Do I have to soak the cashews?

If you’re using a powerful blender, soaking may not be necessary. However, if your blender isn’t particularly powerful, soak the cashews in boiling-hot water for about 20 minutes and discard the soaking water before blending.

Can I make this recipe oil-free?

Yes. Simply sauté the leeks using the moisture from rinsing them or use a small amount of water or vegetable broth instead of olive oil.

Can I make this side dish ahead of time?

Yes, you can prepare it ahead and gently reheat it before serving. If the sauce thickens too much while chilling, stir in a small splash of water or vegetable broth while reheating.

Is this recipe good for Thanksgiving?

Absolutely. Its creamy texture and savory flavor make it a lovely alternative to traditional cream-based vegetable sides. It can add something fresh, colorful, and plant-based to a Thanksgiving spread.

Final Thoughts

These Creamed Peas with Leeks are a delicious reminder that a creamy vegetable side doesn’t need dairy or flour to be rich and satisfying. Sweet peas and tender leeks are enveloped in a silky cashew cream that’s brightened with lemon, rounded out with Dijon and nutritional yeast, and finished with fragrant fresh thyme.

It’s elegant enough for a Thanksgiving table but easy enough to make on a regular weeknight. Serve it alongside your favorite roasted vegetables, spoon it over crostini, or enjoy it as part of a comforting homemade meal.

Give this easy Creamed Peas with Leeks recipe a try, and if you make it, share how you served it and what you thought!

Print