Mac & Peas

VG - GF - RF
Serving Size:

The creamiest vegan mac & cheese that gives you all the comfort of childhood with a healthy plant filled twist! This dish is a family favorite and perfect for weeknight dinners, or even as a weekly meal prep option! Pro-tip: If you want to reduce the number of pots you use to save on dish clean up, use one pot for all cooking. Begin by cooking pasta, set aside and then fill the same pot with more boiling water to make your cashews, potatoes, carrots. Once those are done cooking, remove all water from the pot and add olive oil to cook your caramelized onions. I don’t have a dishwasher so I’m big on one pot clean up!

  • 1 16 oz. box of pasta 
  • 1 1/2 cups raw cashews
  • 1 small peeled and diced yellow potatoes
  • 1 medium peeled and diced carrot
  • ½ medium sized sweet onion
  • 1 tbsp extra virgin olive oil*
  • 1 tbsp white or yellow miso
  • 5-6 tbsp nutritional yeast**
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • Pepper to taste***
  • 2 cups of unsweetened non-dairy milk 
  • 1 ½ cups frozen sweet peas 

Serving Suggestion:

How To:

  1. Fill a large pot with salted water (salt your water folks!) and bring to a boil, once boiling, add in your macaroni noodles of choice following package instructions. When your pasta has about 2 minutes left on your timer, add your frozen sweet peas!  
  2. While that is boiling, fill a medium pot with salted water and bring to boil. Once boiling, add in your raw cashews and set a timer for 20 minutes.
  3. Once the timer reaches about 10 minutes add in your diced yellow potatoes and peeled diced carrots to the boiling water.
  4. While this is cooking, slice your onion and add to a small saute pan with 1 tbsp extra virgin olive oil. Cook on low heat and caramelize your onions until they are golden brown. Set aside until they cool. 
  5. Once the timer runs out, check your potatoes and carrots with a fork to make sure they are tender. Drain your cashew, potato, carrot blend and let cool, then add to a high speed blender with your caramelized onions. 
  6. To your blender add miso paste, nutritional yeast, garlic powder, sea salt, pepper and unsweetened non-dairy milk. Blend until smooth, add more non-dairy milk if needed. 
  7. When sauce is finished blending, transfer your pasta and peas to a large bowl or dish and add your cheese sauce. Stir to combine!
  8. If you want to make this dish next level yum, transfer to a baking dish, top with gluten free bread crumbs and vegan cheese and bake at 350 degrees for 10-15 minutes. YUM! 

*If you are oil-free, use vegetable stock to caramelize your onions, they may stick to the pan so add more vegetable stock if needed. **Nutritional yeast is what gives this mac and cheese it’s cheesy flavor, so if you want to add more, go for it! ***We like our mac and cheese sauce peppery! The carrots and caramelized onion give it a sweet flavor so adjust your pepper to taste!

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