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Cashew Mac And Peas

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

Tasty Team
81% would make again

Under 30 minutes

Cashew Mac And Peas

Under 30 minutes


for 4 servings

  • 2 yellow potatoes, peeled and cubed
  • 1 medium carrot, peeled and cut into 1-inch (2 cm) pieces
  • 1 onion, peeled and quartered
  • ½ cup cashews (65 g)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons nutritional yeast
  • 16 oz macaroni (455 g), cooked
  • 2 cups green pea (300 g)
  • paprika, to taste

Nutrition Info

  • Calories 639
  • Fat 6g
  • Carbs 118g
  • Fiber 7g
  • Sugar 11g
  • Protein 22g

Estimated values based on one serving size.


  1. Add potatoes, carrot, and onion to a large pot or Dutch oven of boiling water. Cover and allow the vegetables to cook for 10 minutes, until the potatoes are fork-tender.
  2. Remove boiled vegetables from water and reserve 1½ - 2 cups (355 - 470 ml) of the water.
  3. Add potatoes, carrot, onion, cashews, and seasonings to a blender with half of the reserved water. Blend, adding a few tablespoons of water at a time until the desired consistency is achieved.
  4. Pour vegetable puree over the macaroni and stir in green peas before serving.
  5. Enjoy!
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Cashew Mac And Peas