Cashew 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 base, then whole milk is whisked in gradually until the sauce is thick enough to coat a spoon — no shortcuts, no fuss, just classic technique. A pinch of nutmeg adds a subtle warmth that makes the whole dish feel a little more special than you might expect from a handful of pantry staples. The peas go in at the end and stay bright green and tender, which means every bite has that sweet, fresh pop against the creamy sauce. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of cashews and any nut-based thickeners — the creaminess here comes entirely from butter, flour, and milk. It's the kind of side dish that pairs beautifully with roasted chicken, a holiday ham, or honestly just a pile of mashed potatoes on a weeknight when you need something comforting fast.
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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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