When I was growing up mac & cheese was a weekly staple, if not more. Since going plant-based 9ish years ago, I think I’ve finally come to accept that NO vegan version of mac and cheese is truly ever going to taste “the same,” but that doesn’t mean they aren’t equally as delicious!

This version is basically a creamy cashew sauce that is just as comforting as a traditional mac & cheese. I love adding peas to mine, but you could also add broccoli or any vegetable of your choice.

Mac & Peas

Serves 4

Ingredients

1 box of jovial gluten free pasta (I used the elbows), or pasta of choice 

1 bag of frozen peas, cooked

Sauce:

2 cups of cashews 

1.5 cups of water 

1T chickpea miso 

1/2 cup nutritional yeast 

1/2 tsp minced garlic 

1.5 lemons, juiced

2tsp turmeric (optional for coloring) 

1/2 tsp black pepper

1/2 tsp sea salt 

Directions

1. Cook pasta according to box directions.

2. While your pasta cooks, blend all sauce ingredients in a high speed blender until creamy & smooth.

3. Cook your peas according to bag directions. (I simply heat them up over the stove until warm.)

4. Drain your pasta noodles and toss them back into the pot you cooked them in.

5. Pour in your cheese sauce and stir until well-combined.

6. Stir in your peas and season to taste.

7. Serve immediately.

Enjoy!

xo,

Emma