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Creamy Macaroni, Peas & Cheese

Macaroni, Peas & Cheese

Creamy Macaroni, Peas & Cheese

Yield: 4 servings
Author: Chef Katie Mae

Ingredients:

  • 1 cup cashews, soaked for 1 hour
  • 1 cup water (fresh, not the soak water)
  • ¼ cup nutritional yeast, or more to taste
  • 2 tablespoons rice or apple cider vinegar
  • 1 tablespoon miso or salt-free seasoning
  • 1 teaspoon garlic granules
  • ½ teaspoon black pepper, or more to taste
  • ¼ teaspoon dry mustard
  • ¼ teaspoon turmeric 
  • 8 oz gluten-free macaroni
  • 1 cup frozen peas
  • 1–2 tablespoons tapioca flour (optional)

Directions:

  1. In a blender, combine the cashew, water, nutritional yeast, vinegar, miso/salt-free seasoning, garlic, black pepper, mustard, and turmeric. Blend until creamy.
  2. Cook the pasta according to package directions. Set a timer so that you’re sure not to overcook pasta. Once the noodles are al dente, use a colander to drain the pasta, briefly rinse the pasta under cold water, and then return it to the pot or a large mixing bowl.
  3. Add the peas to the pasta turn the heat to low. Stir in the sauce, and then one tablespoon at a time, stir in the optional tapioca flour.
  4. Once the sauce has warmed to your liking, serve promptly, and top with black pepper to taste.

Chef's Note:

Tapioca flour, also called tapioca starch, serves as a thickener and enables the sauce to have a little elasticity. It’s not essential, but it does enhance the dish’s mouth feel and presentation.
 
The mustard (added for flavor) and turmeric (added for color), can have a strong flavor that you may not like with your dish, so you can leave one or both out if you wish.
 
This is a rich dish, so I like to decrease the calorie density, while also adding more flavor, by serving it with steamed greens, like kale, broccoli or brussels sprouts, and fresh ripe tomatoes.

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