Description
These incredibly delicious creamed peas with leeks are made healthy without dairy cream or flour. Tender green peas and sweet leeks are simmered in a silky cashew cream sauce with fresh thyme, nutritional yeast, lemon, garlic, and Dijon mustard for a nutritious, flavor-packed side dish perfect for Thanksgiving or an easy weeknight meal.
Ingredients
- 2 medium leeks
- 1 lb frozen green peas
- 5 thyme sprigs, leaves only
- 1 cup raw cashews
- 1.75 cups water
- 1/2 lemon, juiced
- 3 Tbsp nutritional yeast
- 1 Tbsp onion powder
- 1/2 tsp granulated garlic
- 1 tsp Dijon mustard
- 1 tsp sea salt, plus more to taste
- Black pepper to taste
Instructions
- Rinse the frozen peas under tap water, then add them to a medium bowl. Cover with room temperature water and allow them to thaw completely while preparing the leeks.
- Slice the leeks into thin rounds and place them in a large bowl. Cover with cold water and rinse well. Allow them to sit undisturbed for about 15 minutes so any sand and dirt can fall to the bottom while the cleaned leeks float to the top.
- Preheat a large heavy-bottomed, high-sided skillet over medium-high heat.
- Using your hands or a spider ladle, scoop the leeks out of the water and add them directly to the dry, hot skillet. The moisture from the leeks will create steam and help them sauté. Sprinkle with a pinch of salt and stir.
- Once the leeks have wilted, optionally add a small drizzle of olive oil to help caramelize the edges and create more depth of flavor. Omit the oil for WFPB and Plantricious diets.
- Drain the green peas and add them to the pan with the leeks and thyme leaves. Toss well to coat and season with another pinch of salt.
- For the cream, add the cashews, water, lemon juice, nutritional yeast, onion powder, granulated garlic, Dijon mustard, and sea salt to a powerful blender. Blend until silky smooth. If your blender is not very powerful, soak the cashews in boiling hot water for 20 minutes, then discard the soaking water before blending.
- Pour the cashew cream over the peas and leeks and bring to a gentle simmer. Cook for 5 to 10 minutes, until the cream has thickened and the peas are cooked to your liking.
- Adjust the seasoning to taste with additional salt and black pepper. Serve hot as a side dish or spooned over crostini.
- For a fully WFPB and Plantricious version, sauté the leeks in water or vegetable broth and do not add oil.
Notes
- The cashew cream may seem thin at first, but it will thicken beautifully after simmering with the peas and leeks.
- If you do not have a powerful blender such as a Vitamix, soak the cashews in hot water for 20 minutes before blending for a smooth, creamy texture.
- Fresh peas can be used instead of frozen peas. Add them directly to the pan with the leeks and simmer in the cream sauce until tender.
- For a WFPB and Plantricious version, sauté the leeks in water or vegetable broth and omit the olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American