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FRESH PEA & MINT SAUCE
(Serving suggestion pictured - with grilled miso mushrooms, avo and Walnut & Rosemary Crumb.)
INGREDIENTS
1 ½ cups / 200g peas (I use frozen petit pois)
Small handful fresh mint
Squeeze lemon juice
15g ground flax or hemp
1 tbsp / 20g Cashew Parmysan
1/2 tsp garlic powder
1/4 tsp smoked paprika
Black pepper
1 tsp light miso paste
4 tbsp / 140g plain yoghurt (I like Alpro no sugars and Oatly Greek)
METHOD
Defrost frozen peas, or just pour boiling water over then for a moment to soften.
Blitz all ingredients in your hand blender until fully blended.
Add a little water for a thinner salad dressing consistency - less for a thicker sauce or dip.
As with all of our sauce recipes...
if you have a high speed blender you'll achieve a silky smooth sauce, but no matter if you have a standard stick blender - a little bit of texture is no bad thing!
Keep in the fridge for up to 4 days.
Suitable for freezing - a perfect re-use idea for our Flavour Pots containers.
Alternatively, use a silicone ice cube tray for single servings.
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