Vegan Macaroni and Cheese with Peas
Indulge in the ultimate comfort food with this Vegan Macaroni and Cheese with Peas, a plant-based twist on a classic favorite. This recipe features creamy cashew-based "cheese," enriched with nutritional yeast for a savory, nutty depth, and a hint of turmeric for vibrant color. Tender macaroni and sweet green peas create a satisfying texture, while garlic and onion powder enhance the flavor of the sauce. Ready in just 35 minutes, this dairy-free dish is perfect for busy weeknights or meal prep. Serve piping hot for a wholesome, family-friendly meal that’s both indulgent and nutritious. Perfect for vegan diets, this recipe is packed with protein, fiber, and rich flavors to satisfy every palate.
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Recipe Information
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
Instructions
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.
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.
Add the frozen peas to the pot with the pasta in the last 2 minutes of cooking. Drain both and set aside after cooking.
In a blender, combine soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, turmeric powder, salt, and black pepper.
Blend until the sauce is smooth and creamy. You may need to scrape down the sides and blend again to achieve desired consistency.
In the same pot used to cook the pasta, heat olive oil over medium heat.
Pour in the blended sauce and cook, stirring often, for about 3-4 minutes until the sauce thickens slightly.
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.
Adjust seasoning with more salt and pepper if needed, and serve hot.
Nutrition Facts
Calories |
2174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2622 mg | 114% | |
| Total Carbohydrate | 275.7 g | 100% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 22.7 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 601 mg | 46% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3010 mg | 64% | |
*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.
