Yeast Free Classic Creamed Peas
Creamed peas are one of those quietly comforting dishes that deserve way more attention than they get. A simple butter-and-flour roux forms the base of a silky béchamel-style sauce, seasoned with black pepper and a whisper of nutmeg that makes the whole thing taste surprisingly sophisticated. The peas stay bright green and tender, coated in that rich, velvety sauce — it's the kind of side dish that makes everything else on the plate better. Because the sauce is built entirely from butter, flour, and whole milk, there's nothing here that relies on fermentation or leavening, making it a genuinely easy fit for anyone avoiding yeast without having to swap out or second-guess a single ingredient. A pinch of sugar is optional but worth considering if your peas need a little lift. This comes together in under ten minutes and works beautifully alongside roasted meats, mashed potatoes, or really anything that could use a creamy, savory companion.
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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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