Vegan Mac n Peas

I was craving creamy, cheesy pasta – but dairy allergy says no – and this recipe hit the spot! Gluten-free rice elbow pasta, a cashew creme sauce, and lots of sweet green peas complete the trifecta. The photo below in our Dutch Oven shows a double recipe – the boys wanted to bring a few servings with them on a camping trip, so we doubled up to ensure plenty for everyone!

Vegan Mac n Peas

Vegan Mac n Peas

If you thought that avoiding wheat and dairy meant saying goodbye to a classic American pasta dinner, then you were wrong! This Vegan Mac n Peas is legit, with an added bonus of providing our boys with hidden veggies. Enjoy!
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: American, Vegan
Keyword: cashew cheese, dairy-free, gluten-free, pasta, wheat-free
Servings: 8
Calories: 178kcal


  • 2 yellow potatoes peeled and cubed
  • 1 medium carrot peeled and cut into 1-inch pieces
  • 3-4 green onions chopped rough
  • 1/2 cup cashews
  • 1 tsp Kosher salt
  • 2 tbsp nutritional yeast
  • 16 oz gluten-free macaroni cooked
  • 2 cups green peas
  • paprika to taste
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp chipotle salsa or favorite salsa


  • Add potatoes, carrot, and green onion to a large pot or Dutch oven of boiling water. Cover and allow the vegetables to cook until the potatoes are fork-tender, about 10 minutes.
  • Reserve 2 cups of the water and remove the vegetables from the pot.
  • Add potatoes, carrot, onion, cashews, salsa, 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.
  • Pour the vegetable sauce over the cooked macaroni and stir in the green peas before serving. Season with Kosher salt and freshly ground black pepper to taste.


Nutritional yeast adds a savory, cheesy flavor to vegan meals. For this recipe, I also added our favorite chipotle salsa, which provided a bit of spice but really more of smoky cheesy flavor. We used this brown rice elbow pasta and it kept its texture and consistency through numerous reheatings and leftovers.

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