A vegan and dairy-free twist on traditional mac and cheese, made with cashew cream sauce, elbow macaroni, and green peas.

Quick Info

⏱️ 25 min • 🍽️ 4 servings • ⭐ 81%

Nutrition

625 cal • 21g protein • 115g carbs • 6g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Under 30 Minutes] • [Dinner] • [Lunch]

Ingredients

• 2 yellow potatoes, peeled and cubed
• 1 medium carrot, peeled and cut into 1-inch (2.5 cm) pieces
• 1 medium onion, peeled and quartered
• ½ cup cashews
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons nutritional yeast
• 16 ounces macaroni, cooked
• 2 cups green peas
• Paprika, to taste

Instructions Preview

1. Add potatoes, carrot, and onion to a large…
2. Remove boiled vegetables from water and re…
3. Add potatoes, carrot, onion, cashews, and …

…and 2 more steps

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Recipe by: Rachel Gaewski • From: Tasty: Tasty Vegetarian