Cashew Free Gluten Free Pea Purée
This vibrant pea purée is the kind of side dish that looks like it came out of a restaurant kitchen but comes together in minutes with nothing more than a blender and a handful of simple ingredients. The frozen peas cook up fast and stay brilliantly green, while fresh mint and a squeeze of lemon juice lift the whole thing into something genuinely bright and elegant. Butter adds richness, and an optional splash of heavy cream takes the texture from smooth to impossibly silky. Straining the blended purée through a fine-mesh sieve is the little extra step that makes a real difference if you want that restaurant-worthy finish. For anyone navigating tree nut allergies, this recipe is naturally free of cashews and any nut-based thickeners — the creaminess here comes entirely from real dairy and good technique. It pairs beautifully with roasted fish, grilled lamb, or just about anything that could use a pop of color on the plate. Simple, fresh, and genuinely delicious.
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Learn more →Ingredients
4 servings
- 3 cups frozen peas
- 1 cup water
- 2 tbsp unsalted butter
- 2 tbsp fresh mint leaves, roughly torn
- 1 tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- 1–2 tbsp heavy cream (optional)
Instructions
- 1
Bring the water to a boil in a medium saucepan over high heat. Add the frozen peas and cook until just tender and bright green, about 3–4 minutes. Do not overcook — the peas should still be vivid in color.
- 2
Drain the peas, reserving 3–4 tablespoons of the cooking liquid.
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