Vegan Macaroni and Cheese with Peas
Creamy, comforting, and completely plant-based, this Vegan Macaroni and Cheese with Peas is a wholesome twist on a classic comfort food. Featuring a velvety cashew-based cheese sauce infused with nutritional yeast, garlic, and a touch of turmeric for that signature golden hue, this dish is both indulgent and nutritious. Tossed with tender al dente macaroni and sweet bursts of green peas, it’s a perfect balance of creamy and fresh flavors. Ready in just 35 minutes, this dairy-free macaroni and cheese is ideal for a quick weeknight dinner or a satisfying lunch. Packed with protein, vibrant ingredients, and no compromise on flavor, this vegan recipe is guaranteed to impress vegans and non-vegans alike! Perfect for serving hot and paired with your favorite side salad or crusty bread.
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Ingredients
- 250 grams macaroni pasta
- 150 grams frozen peas
- 100 grams raw cashews
- 60 grams nutritional yeast
- 240 milliliters unsweetened almond milk
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 500 milliliters water
Directions
Step 1
Begin by soaking the raw cashews in hot water (not included in ingredients list) for at least 15 minutes to soften them. Drain and set aside.
Step 2
In a large pot, bring water (500 ml) to a boil and add a pinch of salt. Cook the macaroni pasta according to the package instructions until al dente.
Step 3
Add the frozen peas to the pot with the pasta in the last 2 minutes of cooking. Drain both and set aside after cooking.
Step 4
In a blender, combine soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, turmeric powder, salt, and black pepper.
Step 5
Blend until the sauce is smooth and creamy. You may need to scrape down the sides and blend again to achieve desired consistency.
Step 6
In the same pot used to cook the pasta, heat olive oil over medium heat.
Step 7
Pour in the blended sauce and cook, stirring often, for about 3-4 minutes until the sauce thickens slightly.
Step 8
Add the cooked macaroni and peas to the pot with the sauce. Stir to ensure all the pasta is evenly coated with the sauce. Cook for another 2 minutes to heat through.
Step 9
Adjust seasoning with more salt and pepper if needed, and serve hot.
Nutrition Facts
| Serving size | (1386.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2173.7 |
| Total Fat 79.6g | 0% |
| Saturated Fat 13.4g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2622.5mg | 0% |
| Total Carbohydrate 275.7g | 0% |
| Dietary Fiber 32.5g | 0% |
| Total Sugars 22.7g | |
| Protein 97.8g | 0% |
| Vitamin D 89.1IU | 0% |
| Calcium 600.8mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 3010.0mg | 0% |
Source of Calories