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Vegan Mac and Cheese with Mushrooms and Peas
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Vegan Mac and Cheese with Mushrooms and Peas

These vegan mac and cheese with mushrooms and peas are super creamy, packed with flavor, oil-free, healthy, and just sooo good! 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Author Sina

Ingredients

  • 1 heaped cup potatoes, cut into very small pieces (about two medium-sized potatoes)
  • 1/2 cup carrots, cut into very small pieces
  • 1/2 cup cashews, soaked for 10 minutes
  • 1/4 cup nutritional yeast
  • 1/2 cup unsweetend almond or soy milk
  • 1/2 teaspoon onion powder
  • 1 small clove of garlic
  • salt
  • black pepper
  • 9 oz macaroni (elbow pasta)
  • 1 cup frozen peas
  • 2 cups mushrooms, sliced
  • 1/2-1 teaspoon chopped parsley (optional)

Instructions

  • Soak the cashews in water. Cut the potatoes and carrots into very small pieces and cook them in salt water for about 10 minutes.
  • Cook the pasta according to the instructions on the package. Cook the frozen peas for about 6 minutes (I usually just cook them with the pasta). Set aside.
  • Drain the cooked potatoes and carrots and put them in a blender together with the soaked cashews (drain before using them!), the nutritional yeast, the almond or soy milk, the garlic, and some salt and pepper. Blend until smooth.
  • In a large pan, heat some olive oil and sauté the mushrooms for about 3 minutes.
  • Add the cooked pasta and peas to the mushrooms and stir in the "cheese" sauce. Heat for a minute or two until warm. If you like sprinkle with chopped parsley.