NEW Honey Alternative Cashewmilk Yogurt

With the most humble of ingredients, you can transform the sad bag of frozen peas that’s been in your freezer for 4 months into an elevated dish that’s perfect for breakfast, lunch, or a hearty snack.


  • 1 cup frozen peas + 1⁄4 cup for garnish
  • 1⁄2 cup fresh basil leaves, chopped
  • 1⁄3 cup Unsweetened Plain Cashewmilk Yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1-2 cloves garlic, mashed
  • 1⁄2 teaspoon sea salt
  • 2 thick slices toasted whole wheat sourdough bread
  • chili flakes, Korean or Aleppo (optional garnish)


Defrost the peas in warm water and drain.

Place peas, basil, Cashewmilk Yogurt, olive oil, lemon juice, and sea salt into a blender or a food processor and blend until well combined but some texture remains.

Spread onto your toast and garnish with whole peas and chili flakes.

Smashed Peas on Toast


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