Vegan Green Pea Salad With Cheddar Cheese is a simple plant-based dish that's ready in minutes and made without mayo, offering a creamy texture and fresh taste for an easy light meal or side.
It's an effortless recipe that works well for everyday lunches or weeknight dinners.
Vegan green pea salad is one of my go-to ways to enjoy green peas, because frozen green peas are a staple in my freezer, and I regularly use them in recipes like green pea pasta, pea hummus, and even a green pea smoothie.
In this salad, they shine alongside creamy dairy-free ranch dressing and vegan cheddar, making a salad that's rich, smooth, and full of flavor.
The peas stay tender with a slight bite, while the dressing adds smooth creaminess, and the cheese brings a savory depth that makes the salad truly satisfying.
It's also a great way to use up frozen green peas and works perfectly for meal prep, keeping well in the fridge for easy grab-and-go meals during the week.
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🥘Ingredients
For the salad
- Green peas: I used frozen peas, blanched for 3-4 minutes before using; fresh or canned also work.
- Dairy-free cheddar: Adds a savory, cheesy flavor.
- Vegan ranch dressing: I used homemade cashew ranch, but store-bought works too.
- Onion: I chose red onion for mild sharpness; yellow or spring onion also works.
- Fresh parsley: Brings freshness and color.
For the dressing
- Extra virgin olive oil: Adds richness and smooth texture.
- Lemon juice: Gives brightness and balance.
- Mustard: Adds slight tang and depth.
- Maple syrup: Adds a touch of sweetness.
- Salt: Enhances flavor.
- Black pepper: For gentle heat and finish.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Vegan Green Pea Salad
Make the dressing: In a small bowl, mix the olive oil, lemon juice, mustard, maple syrup, salt, and black pepper.
Assemble the salad: In a large bowl, add the blanched green peas, dairy-free cheddar, vegan ranch dressing, and finely chopped onion.
Toss and finish: Gently toss everything until well coated, then finish with chopped fresh parsley and serve.
📋Variations
- Cheese alternative: Any plant-based cheese cubes or shreds can be used, or skip it for a lighter version.
- Dressing options: The cashew ranch can be replaced with any creamy vegan dressing or dairy-free sour cream.
- Herb variations: Parsley is classic, but dill or chives also work really well with the peas.
- Extra add-ins: Try adding cucumber for crunch, avocado for creaminess, or sweet corn for extra sweetness and texture.
💡Marinela's Tips
- To blanch green peas, boil them in salted water for 3-4 minutes, then transfer to ice water for 2 minutes to stop the cooking. Drain well before adding to the salad.
- Finely chop the onion for the best texture and balanced flavor in every bite.
- Chill the salad for 20-30 minutes before serving if you have time - the flavors become even better together.
- Taste before serving and adjust the lemon juice or salt if needed, especially depending on the ranch dressing you use.
❓Frequently Asked Questions (FAQ's)
Yes, canned peas work well for this recipe. Just drain and rinse them before using.
Store the salad in an airtight container in the refrigerator for up to 3 days.
Yes, you can swap the ranch dressing for another creamy plant-based dressing or vegan sour cream.
🥗More Vegan Salad Recipes
📖 Recipe
Vegan Green Pea Salad With Cheddar Cheese (No Mayo)
Equipment
- 1 Cooking pot
- 1 Large salad bowl
Ingredients
For the salad
- 3 cups frozen green peas blanched
- 1 cup vegan ranch dressing
- 5.3 oz (150 gr) vegan cheddar sliced
- 1 small red onion finely chopped
- 1 bunch fresh parsley chopped
For the dressing
- 2 tablespoons olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon mustard
- 1 teaspoon maple syrup
- ½-¾ teaspoon salt
- 1 pinch ground black pepper
Instructions
- For perfectly tender peas, boil them in salted water for 3-4 minutes, then transfer to ice water for 2 minutes to stop the cooking. Drain well before adding to the salad.
- In a small bowl, mix the olive oil, lemon juice, mustard, maple syrup, salt, and black pepper.
- In a large bowl, add green peas, dairy-free cheddar, vegan ranch dressing, and finely chopped onion.
- Gently toss everything until well coated, then finish with chopped fresh parsley and serve.
Notes
- Taste and adjust seasoning after mixing, especially if your vegan ranch is already well-seasoned.
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Nutrition
If you try this vegan green pea salad, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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