• 300 g frozen peas
  • 400 ml vegetable stock
  • 200 g butter beans (canned)
  • 2-3 tbsp vegan curd substitute
  • 1 lemon, grated zest
  • 2 tbsp walnut oil
  • 2 tsp horse radish
  • Herb salt
  • Black pepper, freshly ground
  • Chili flakes


  • 1-2 garlic cloves
  • 1 red onion
  • 1 Baguette
  • Some olive oil
  • Lemon basil or regular basil


  1. Cook frozen peas over medium heat in vegetable stock for 6-8 minutes until done.
  2. Drain butter beans and puree together with curd substitute until a fine consistency is achieved.
  3. Puree cooked beans – at will coarse or finely.
  4. Mix peas puree and bean puree in a bowl and add lemon zest, walnut oil, horse radish and season to taste with salt, pepper and chili flakes.
  5. Chop basil leaves or lemon basil finely and mix them into the puree.
  6. Peel onion, slice finely and roast shortly in a pan with some olive oil. Remove onion rings from the pan and roast baguette slices from both sides in the remaining oil.
    Rub the surface of the baguette with a half garlic clove and serve with the cream. Serve roasted onions as topping for the cream.

Our Tip: Crispy fried vegan smoked bacon adds a spicy note to the cream!

Portion: 3-4 people


A recipe by Sophie Mathisz

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