Dairy-Free Macaroni and Cheese with Peas
Indulge in comfort food without the dairy with this creamy and flavorful Dairy-Free Macaroni and Cheese with Peas. This recipe combines gluten-free elbow macaroni and tender peas with a velvety, plant-based cheese sauce crafted from nutritional yeast, unsweetened almond milk, and a blend of zesty spices like Dijon mustard, paprika, and optional turmeric for a vibrant touch. The sauce is thickened to perfection using cornstarch, while sautéed garlic and onions elevate the dish with a savory aroma. Ready in just 30 minutes, this wholesome, allergy-friendly option is perfect for weeknight dinners or meal prepping, and it’s a crowd-pleaser for vegans and dairy-free eaters alike. Garnish with fresh parsley for a pop of color and flavor, and enjoy a guilt-free twist on classic macaroni and cheese!
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Recipe Information
Ingredients
- 12 oz Gluten-free elbow macaroni
- 1 cup Frozen peas
- 2 tbsp Olive oil
- 1 Yellow onion, diced
- 2 Garlic cloves, minced
- 1 cup Nutritional yeast
- 2 cups Unsweetened almond milk
- 2 tbsp Cornstarch
- 1 tbsp Lemon juice
- 1 tbsp Dijon mustard
- 1 tsp Paprika
- 0.5 tsp Turmeric (optional, for color)
- 1 tsp Salt
- Black pepper, to taste
- 2 tbsp Chopped fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free elbow macaroni and cook according to the package instructions until al dente.
In the last minute of pasta cooking, add the frozen peas to the boiling water with the pasta. Drain both the pasta and peas, and set aside.
In a medium saucepan over medium heat, warm the olive oil. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 more minute until fragrant.
In a small bowl, whisk together the almond milk and cornstarch until smooth. Add this mixture to the saucepan and stir well.
Gradually add the nutritional yeast, stirring constantly until the sauce begins to thicken, approximately 3 minutes.
Stir in the lemon juice, Dijon mustard, paprika, turmeric (if using), salt, and black pepper. Continue to stir until everything is well combined and the sauce is creamy.
Remove the sauce from heat and add the cooked macaroni and peas. Stir until the pasta is evenly coated with the sauce.
Serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3048 mg | 133% | |
| Total Carbohydrate | 327.1 g | 119% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 15.7 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 967 mg | 74% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
