Super Creamy Vegan Mac and Peas

DISCLAIMER: This is not my recipe. I must give credit where it is due: to Lindsay of Vegan Yumminess, who posted this recipe, and to Allison Rivers Samson, whose recipe on inspired Lindsay's recipe. Like I said, I didn't create this recipe AT ALL - I just made a couple of tweaks based on ingredients I had on hand. And let me tell you, this one is a keeper! In fact, I plan to make a batch of the cheesy sauce to try on potatoes...on nachos...with broccoli...the possibilities are endless.


  • 12 ounces dried elbow macaroni (or other pasta of choice - I used gluten free elbow macaroni)

  • 1 cup Yukon Gold potatoes, peeled and diced

  • 1 1/2 cups frozen peas

  • 1/4 cup baby carrots, peeled and diced

  • 1/3 cup sweet white onion, diced

  • 3/4 cup water (use liquid from the pot of boiled veggies)

  • 2-3 cloves garlic

  • 1/2 cup raw cashews, soaked for 1-2 hours or more

  • 1/4 cup full fat coconut milk

  • 1/4 cup nutritional yeast flakes

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon sea salt

  • 1/4 teaspoon garlic powder

  • 1 pinch smoked paprika per bowl (optional)


  1. Chop your vegetables.

  2. Put water in a large pot to cook pasta and in a small/medium pot to cook vegetables, both over high heat. Be sure to salt the pasta water.

  3. The vegetable water should be boiling first. Place chopped potatoes, carrots, and onion in the boiling water, and cook until vegetables are tender and soft enough to blend, about 10 minutes. (Make sure the vegetables get at least a 5-7 minute start on the pasta!)

  4. When the pasta water is ready, cook the pasta to al dente according to package instructions.

  5. Rinse the peas in a colander with hot water, and add them to the boiling pasta when the pasta is about halfway done.

  6. While pasta finishes cooking, make the sauce. Put garlic, cashews, coconut milk, nutritional yeast, apple cider vinegar, salt, and garlic powder in a high speed blender. Using a slotted spoon, remove the vegetables from the cooking water and add them to the blender along with 3/4 cup of the cooking water. Blend until smooth. Caution: Mixture will be hot!

  7. Drain the pasta and return it to the pot.

  8. Pour sauce over the cooked pasta and mix.

  9. Taste for salt, and serve immediately.

  10. Sprinkle with paprika, if desired, and enjoy!

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