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+ servings

Creamy Vegan Mac & "Cheese"

Course Main Dish, Side Dish
Cuisine American, Vegetarian
Keyword Kid-friendly, Vegan
Cooking Method Blender, Stove Top
Condition Cancer, Chronic Kidney Disease, Dairy Free, Heart Health, Low Sodium, Vegetarian
Servings 8 servings
Author Kaitlin Williams Eckstein MPH, RD, LD


  • 1 box pasta whole grain medium shells
  • 1 bag peas frozen
  • 2 tsp olive oil
  • 1 onion diced
  • 1 potatoes medium russet; peeled and grated
  • 3 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp Red pepper flakes
  • 1 cup cashews
  • 1 cup water
  • 1/4 cup nutritional yeast
  • 1 Tbsp vinegar white or apple cider


  • Bring large pot of water to a boil. Add pasta and cook to al dente. Add peas to the pot right before finished cooking. Drain immediately and set aside.
  • In a large saucepan, heat olive oil over medium heat. Add onion and sauté until it starts to soften. Add potato, garlic, salt, and red pepper flakes and continue to cook for another 5 minutes, until potato is soft.
  • Add cashews and water and simmer for 5 minutes. Transfer mixture to blender and add nutritional yeast and vinegar. Blend until smooth.
  • Pour cashew mixture into pot with pasta and peas. Return pot to medium heat, stirring gently, until pasta is warm. Serve immediately.


Klara and Kaitlin are live! Join us for allergy friendly cooking!

Posted by Rebecca Bitzer and Associates: Maryland Dietitians on Tuesday, May 21, 2019


Recipe adapted from Cookie and Kate


Carbohydrates: 59g | Protein: 14g | Fat: 9g | Sodium: 160mg | Potassium: 499mg | Fiber: 6g