Ever since I've turned vegan I've been experimenting with different versions of mac & cheese. There are many ways to make it and I love our perfect vegan mac & cheese recipe made with cashews. But I've turned out a real quick version that doesn't involve soaking nuts overnight! It's still really creamy, kinda cheesy, and cute with little green peas in it.
You can make this for dinner in 15 minutes and we collaborated with Candice of EdgyVeg to bring you 2 quick dinner ideas. Watch the video below!
ingredients (serves 4):
1 x 454g pkg tinkyada brown rice spirals or approx. 5 cups of noodles of your choice
1/4 tsp sea salt
1 C frozen peas
2 tbsp tahini
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp white miso
1 tbsp gluten-free tamari
1 clove of garlic, minced
1 C pasta water, reserved from boiling pasta
ground pepper to taste
Bring a large pot of water to a boil with sea salt.
In a dish mix together tahini, lemon juice, olive oil, white miso, nutritional yeast, tamari, and garlic. Set aside.
Once the water is at a rolling boil add in brown rice pasta and cook for approx. 10 minutes or until al dente. Add frozen peas to the boiling water during the last minute of cooking.
Reserve 1 C of pasta water right before draining. Then drain the pasta and peas. Do not rinse, and put them back in the large pot.
Add the sauce and 1/2 C of pasta water to start and stir to combine with the noodles and peas over low heat on the stovetop. Stir constantly to allow the noodles to get coated adding more pasta water as necessary to create a creamy consistency. Don't heat for longer than 2-3 minutes.
Top with fresh ground pepper and serve immediately.