Vegan Macaroni Cheese Recipe (with peas)

This recipe for vegan macaroni cheese (The Simple Veganista) is a cholesterol-free and plant-based version of everyone’s favourite comfort food! And for added bang for your buck, it adds peas (if you don’t have fresh, look in stores for Pack’d frozen petit pois – organic and in paper packaging).

Also look in stores for Biona macaroni pasta (this also organic and in sustainable packaging – the brand is gradually going plastic-free).

Read up on food safety for people and pets. Bin allium scraps (onion, leeks, garlic, shallots, chives) and tomato/citrus/rhubarb scraps (acids may harm compost creatures).

This recipe uses soaked cashew nuts (very good results, but takes a bit of while and not good if you’re forgetful!) If you want to ‘cheat’, you can make vegan cheese sauce (or even buy it), which greatly simplifies this recipe.

If making the homemade cheese sauce with nuts and cheesy nutritional yeast (rich in vitamin B12), avoid miso (unpasteurised) for pregnancy/nursing or weak immune systems). 

You can also vary this recipe with Julie’s other recipes:

• Baked Mac and Cheese (breadcrumbs needed!)
• Spicy Mac and Cheese (chilli and chipotle)

This 5-Ingredient Baked Mac and Cheese (The Banana Diaries) is super-simple to make.

Produce on Parade offers a slightly more complicated recipe using soaked cashews and cheesy-tasting nutritional yeast.