Vegan Classic Creamy Pea Salad is a refreshing and colorful side dish that pairs well with a wide variety of meals. Bright green peas provide a sweet and tender base, while crisp bell peppers, celery, and carrots add texture and a pleasant crunch. The combination of fresh vegetables creates a vibrant, visually appealing dish that looks as good as it tastes.

The creamy dressing is rich yet light, made from vegan mayonnaise and plant-based yogurt or sour cream. It provides a luscious coating for the vegetables without being heavy, blending tangy, savory, and slightly sweet flavors. A touch of Dijon mustard and apple cider vinegar adds a subtle zing that balances the creaminess, creating a well-rounded taste experience.

This pea salad is also highly versatile and can be customized to suit different preferences. Adding fresh herbs like dill or parsley brightens the dish, while nuts or seeds introduce additional texture and nutty flavor. Each bite offers a harmony of creamy, crunchy, and fresh elements that make it endlessly satisfying.

Chilled before serving, the salad allows the flavors to meld beautifully, making it ideal for potlucks, picnics, or a simple weeknight side. Its balance of textures, colors, and plant-based creaminess ensures that it appeals to both vegans and non-vegans alike, offering a classic, comforting taste in a wholesome and vibrant form.

Vegan Classic Creamy Pea Salad

Serves: 4–6
Prep time: 10 minutes
Chill time: 30–60 minutes

Ingredients

• 3 cups fresh or frozen peas (thawed if frozen)

• 1 small red bell pepper, finely diced

• ½ small red onion, finely diced

• 2–3 celery stalks, finely chopped

• ½ cup shredded carrots (optional for color)

• ½ cup vegan mayonnaise

• 2 tablespoons unsweetened plant-based yogurt or vegan sour cream

• 1 tablespoon Dijon mustard

• 1 teaspoon apple cider vinegar or lemon juice

• Salt and black pepper, to taste

• Optional: fresh herbs such as dill or parsley, chopped

• Optional garnish: paprika or crushed toasted nuts

Instructions

1. Prepare the veggies
   In a large mixing bowl, combine peas, red bell pepper, onion, celery, and shredded carrots.

2. Make the creamy dressing
   In a separate small bowl, whisk together vegan mayonnaise, plant-based yogurt, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.

3. Combine salad and dressing
   Pour the creamy dressing over the pea mixture and gently toss to coat evenly.

4. Chill and serve
   Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, garnish with fresh herbs, a sprinkle of paprika, or crushed toasted nuts if desired.

Variations

• Add crunch: Mix in roasted sunflower seeds or slivered almonds

• Herb-forward: Include fresh dill, chives, or tarragon for more flavor

• Tangy twist: Add a splash of pickle juice or chopped pickles to the dressing