Mac & peas? Yes, please! Ever since I turned vegan, I’ve been experimenting with different versions of mac & cheese. There are many ways to make it, and I love the 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. I dig it with freshly ground black pepper for a zesty kick!
You can make this for dinner in 15 minutes and I collaborated with Candice of EdgyVeg to bring you 2 quick dinner ideas. Watch the video below!
mac & peas
This is a classic hot for food recipe and will become a regular in your weekly meal rotation!
- 1 x 454 g package Tinkyada Brown Rice Spirals (or about 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 garlic clove, minced
- 1 C pasta water (reserved from boiling pasta)
- ground black 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 approximately 10 minutes or until al dente. Add frozen peas to the boiling water during the last minute of cooking.
Reserve 1 cup 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 cups 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 to 3 minutes.
Top with fresh ground black pepper and serve immediately.
Find the Tinkyada Brown Rice Spirals used in this recipe.