Almond Free Classic Creamed Peas
Creamed peas are one of those old-fashioned comfort sides that somehow never goes out of style, and this version is silky, lightly spiced, and genuinely hard to stop eating. A simple butter-and-flour roux forms the backbone of the sauce, with whole milk whisked in gradually until everything turns thick, glossy, and perfectly smooth. A pinch of nutmeg gives the cream sauce a subtle warmth that makes it taste far more complex than the short ingredient list suggests. Bright green peas get folded in at the end, staying tender and vibrant rather than turning dull and mushy. For anyone navigating nut-free cooking, this recipe is naturally free of almonds and almond-derived ingredients — no swaps needed, no label-reading required. It comes together in a single saucepan and pairs beautifully with roasted chicken, a holiday ham, or honestly just a pile of mashed potatoes. Simple, satisfying, and completely unfussy.
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp ground nutmeg
- 3 cups frozen peas, thawed
- 1 tsp granulated sugar (optional)
Instructions
- 1
Melt the butter in a medium saucepan over medium heat until foamy and just beginning to subside, about 1 minute.
- 2
Add the flour and stir constantly with a wooden spoon or silicone spatula for 1 to 2 minutes, until the mixture turns pale golden and smells faintly nutty.
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