Pea Dip



  • 1 C. Vegetable Stock
  • 12 oz. Frozen Peas
  • 1 C. Sunflower Seeds
  • 2 Tbsp. Nutritional Yeast
  • 1 Garlic Clove, minced
  • ¼ C. Chopped Parsley
  • 2 Tbsp. Olive Oil
  • Salt and Pepper, to taste


  1. Bring the vegetable stock to a simmer and add the peas. Cook until the peas turn plump and bright green.
  2. Strain the liquid from the peas and retain about 2 Tbsp. Place the peas in a food processor along with the reserved cooking liquid, sunflower seeds, nutritional yeast, garlic and parsley. Pulse to chop.
  3. Add olive oil as needed for a smooth consistency.
  4. Season with salt and pepper, to taste.



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