Vegan Yuzu Pea Puree

I am in love with this puree. Yuzu is a citrus fruit that is slightly tart yet sweet but fresh and light. I typically order organic bottles from Amazon but I’ve included a sub if this is not available. You can call it a hummus, sauce or the dash of color your plate needs. Either way, these flavors pair with almost anything. Protein, raw or roasted vegetables, rice crackers, chips or the side you’re looking for to replace mashed potatoes one evening.


1 shallot chopped

1 Tablespoon olive oil

2 C. Frozen peas

2 Cup of vegetable stock

3 Tablespoons of yuzu. Sub 1/2 teaspoon of Meyers lemon zest and 3 tablespoons of fresh juice

2 ounce of dairy-free feta ( I like Vio Life ) Sub real feta but then it would not be considered vegan

1 big handful of baby arugula

2 mint leaves

Fresh tarragon. Use about 20 of the leaves

Salt and pepper to taste

yuzu pea puree


In a saucepan, heat olive oil and sauté chopped shallot for 2-3 minutes stirring constantly till opaque.

Add in frozen peas and vegetable broth. Bring to a low simmer for 2 minutes.

Drain but reserve 1/3 Cup of simmering stock on the side.

In a food processor add the cooked peas, yuzu, dairy-free feta, arugula, mint and tarragon. Process on high speed for 1 minute until smooth. You may need to add in some of the vegetable stock. I recommend a little at a time until you get the desired smooth consistency. Season with salt and pepper to taste. Not too much as it should not be strongly seasoned

If you want to be extra fancy you can create an extra smooth sauce by pressing through a mesh colander. This is optional and might require extra broth.
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