This hearty casserole is me re-creating a childhood favorite without the dairy. Rich, hearty vegan macaroni and peas casserole is a total pan of comfort food.
Servings 6
Author Becky Striepe
Ingredients
For the Macaroni and Peas
2cupsfrozen peas and carrots
1cupvegan cheddar shreds (or your favorite vegan cheese, shredded)
For the Cashew Sauce
1cupsoy or almond milk (or vegan milk of your choice)
1cupraw cashewssoaked for 10 minutes in hot water, then drained
Pour the peas and carrots into a large colander in the sink. They’ll defrost while the pasta cooks, and you’ll cook them to perfection by dumping the hot pot of pasta and water over them, when the pasta is done cooking.
Cook the macaroni according to the package directions. Drain.
Make the Cashew Sauce
Combine everything but the salt and pepper in your blender or food processor. Puree until smooth. Taste, and add salt and pepper. Blend again, and you’re ready to use.
Make the Casserole
In a 8 x 8" baking pan, mix with the peas and carrots and Cashew Sauce. Top with sunflower seeds and shredded vegan cheese. Bake for 25 minutes, until the cheese is melted.