Vegan Mac and Cheese Peas

vegan mac and cheese peas

A healthy, dairy-free, low-carb cheesy pasta dish.

Sounds like an oxymoron. But I promise you, this is the real deal - kinda. 

So there isn't any macaroni nor is there cheese, but I think this recipe will give you all of the comfort you desire from a decent, homemade pasta dish. 

It's made with cashews, coconut and carrots. There are also peas, potatoes and protein pasta made with lentils. Gosh. I flippen love alliterations.  

 Simple lentil protein pasta with bright, green peas. 

Simple lentil protein pasta with bright, green peas. 

I really like this pasta dish. It's cheesy without the cheese, it's jam-packed with protein, contains loads of healthy fats like cashews and coconut milk, has very simple ingredients and ultimately, the nervous cook inside of me likes the fact that it's so darn easy to make.

This recipe is made in about 15 minutes from start to finish, and if you're smart enough, you'll make double or triple the amount of the vegan cheese sauce and store it in the freezer until you're ready to get saucy (or cheesy - doesn't matter what your style is - just as long as you meal prep this bad boy). 

 It's getting saucy in here. 

It's getting saucy in here. 

Feel free to use any pasta you like. Macaroni would obviously make the most sense, but I chose to use the red lentil pasta from Happy Earth People

Feel free to add broccoli instead of peas. 

Feel free to bake the pasta dish in the oven (10-15 mins at 180℃) after you have finished cooking and layering the top with a few slices of vegan cheese and roasted chickpeas (11/10 recommend).   

Feel free to use the cheese sauce as a dip or poured over roasted veggies instead in a pasta dish.

Basically, feel free to make it your own. 

Go rogue.  

Serve's up! 

Vegan Cheese Sauce Pasta Recipe 

Serves 4

Prep time: 15 mins 

Cooking time: 10 mins

ingredients 

Your favourite pasta 

1 cup frozen peas

For the cheesy sauce:

2 carrots, chopped

5 baby potatoes, chopped

1/2 white onion, sliced

1/2 cup coconut milk

1 cup cashews

2 garlic cloves

1/2 fresh lemon

3 tbsp nutritional yeast

1 tsp mixes herbs (basil, parsley, oregano)

1 tsp herbal salt

Pinch of cayenne pepper

Pinch of paprika

1 tbsp water

 

Method

1. In a pot, boil the carrots, potatoes and onion until soft. 

2. In a blender, add all of the cheese sauce ingredients and blend until smooth.

3. Cook the pasta according to the package instructions, adding the frozen peas in for about the last 3 minutes. 

4. Pour the sauce over the pasta and peas and mix together. Sprinkle with more nutritional yeast and herbal salt.