Pea and avocado spread

This super easy brunch recipe is taken from Sarah Philpott’s beautiful new book The Occasional Vegan. This pea and avocado spread, also known as God’s butter, tastes amazing! There’s a sweetness of ginger, a kick of chilli and a hint of lime. It’s a perfect treat when you’re working from home, as it’s so quick to make. Do grab yourself a copy of the Occasional Vegan here – it’s a gorgeous book full of simple vegan recipes. (And take it from me, the chocolate orange brownies are just divine).

Make in 5 – 10 minutes
Serves 2

  • 2 of your 5 a day
  • Vegan
  • Dairy-free
  • Gluten free


  • 150g frozen peas
  • 1 medium ripe avocado
  • ½ red chilli, finely sliced with seeds removed
  • 1 tsp ginger, peeled and finely chopped
  • 2-3 mint leaves, finely chopped
  • 1 tbsp tahini
  • ½ lime, juiced
  • bread, toasted, to serve

ingredients for pea and avocado spread recipe


  1. Boil or steam the peas for 2-3 minutes, then drain and rinse with cold water.
  2. In a bowl, use a fork or potato masher to mash the avocado with the chilli, ginger and mint, then add the peas and continue mashing until well combined.
  3. Stir through the tahini and lime juice. Spread onto toast to serve.

pea and avocado spread on toast with recipe book


Save some peas from dinner to use in this recipe – making it even quicker!

If you love it, don’t forget to pin it:

Avocado and pea spread with ingredients


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