Vegan Cashew Mac 'n Cheese with Peas
Ingredients
- 4 cups elbow pasta
- 2 ½ cups frozen peas
- 2 cups cashew pieces, soaked in water for at least 4 hours See recipe notes for an alternative method
- ¾ cup nutritional yeast
- 1 ½ cup water
- 2 teaspoon dijon mustard
- ¾ teaspoon salt + more to taste
- dash of pepper
- juice of 1 lemon
Instructions
- Prepare elbow pasta according to package instructions. You can add the peas to the same pot at the same time as pasta.
- In a high speed blender combine remaining ingredients and blend on high until smooth and creamy.
- Taste and adjust salt to your liking.
- Return drained pasta and peas to large pot.
- Add sauce and stir to combine.
- Serve immediately.
Notes
If you don't have time to soak cashews use this quick method. Place cashews in a sauce pan and cover with water. Bring to a boil over medium high heat. Continue to boil for 15 minutes to soften cashews. Drain water and proceed with recipe. I almost always use this method and boil the cashews while the pasta is cooking.
