Ingredient substitution guide
Best substitutes for peas
Best swap for peas: Frozen peas, 1:1; preferred for convenience, consistent quality.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Peas?
The best swap for Peas is Frozen Peas, 1:1; preferred for convenience, consistent quality. Another option is Edamame (Shelled), 1:1; firmer texture, slightly nuttier; contains soy. The table below also lists Lima Beans and Corn Kernels, 4 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Frozen peas | 1:1; preferred for convenience, consistent quality |
| Edamame (shelled) | 1:1; firmer texture, slightly nuttier; contains soy |
| Lima beans | 1:1; creamier and starchier, similar color How to use it: Cook them first, boiling or steaming 5 to 10 minutes, which lowers their natural cyanide compound. |
| Corn kernels | 1:1; sweeter, no pea flavor but similar role in dishes |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- Oregon State University Extension, Is there cyanide in lima beans? (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.
Buying more? Storage times for peas