Mac 'n cheese 'n peas, please

By Wendy Andresen | Dec 05, 2018
Photo by: Wendy Andresen

Is there anyone who doesn’t really love a warm, saucy, cheesy, comforting bowl of macaroni? This is one of my husband’s favorite dishes, and don’t we all remember growing up with just this sort of thing? This nondairy version is quick and easy to make and can be adapted to include other vegetables besides or instead of peas. Leftovers are always a treat to find in the fridge the next day.


2 cups elbow macaroni (I like Dreamfield's)

1 cup frozen peas

1 3/4 cup plain unsweetened soy milk

1/4 cup tapioca flour

7 Tbsp. nutritional yeast flakes, or more for a cheesier taste

1/4 cup canola oil

1 Tbsp. mellow white miso paste

1 Tbsp. tomato paste

1 tsp. salt or more, to taste

1 tsp. cider vinegar

1/2 tsp. dry ground mustard

1/2 tsp. onion powder

1/4 tsp. lactic acid powder or 1 tsp. fresh lemon juice

1/8 tsp. garlic powder


1. Bring a vast cauldron of water to a rolling boil and cook the macaroni according to the package directions.

2. While the water is coming to a boil, whisk together the soy milk, tapioca flour, nutritional yeast, canola oil, miso, tomato paste, salt, vinegar, mustard, onion powder, lactic acid powder and garlic powder in a medium saucepan over medium-high heat.

3. Keep whisking until the mixture thickens. Do not let it stick or burn!  Now is your chance to taste it to see if you want to cheese it up with more nutritional yeast.

4. Whisk it occasionally and keep it warm until the macaroni is ready.

5. Add peas to the macaroni during the last five minutes of cooking. Drain the macaroni and peas thoroughly and dump into a large bowl. Pour the sauce over all and mix well. The sauce will thicken a bit more as the macaroni absorbs moisture.

6. You may top it with breadcrumbs and broil for a few minutes if that’s the sort of thing you like to do.

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