When it comes to comfort food, few dishes compare to a warm, creamy bowl of mac and cheese. But what if you could enjoy that same cozy experience with a twist—and with a recipe that’s 100% vegan? Enter Vegan Mac and Peas with Soy Cream! This delightful dish captures everything you love about a classic mac and cheese, but with a lighter, dairy-free twist. Perfect for weeknights or when you’re craving something creamy and satisfying, this recipe is as easy to make as it is delicious to eat.
Not only is it a dairy-free option, but the addition of peas adds a bit of extra nutrition and color, making this dish as wholesome as it is beautiful. Whether you’re vegan or simply exploring plant-based recipes, this Vegan Mac and Peas is a must-try for anyone who appreciates a creamy pasta dish.
My journey into plant-based cooking has been filled with small but meaningful discoveries, like how swapping out a single ingredient can transform a dish. Growing up, mac and cheese was my ultimate comfort food, and over the years, I missed it! When I first moved to Spain, I searched high and low for soy cream and other vegan-friendly options to recreate my favorite dishes. After experimenting, I found that using soy cream as a base with a touch of nutritional yeast captures the nostalgia of a traditional mac and cheese, with its creamy, indulgent texture. This Vegan Mac and Peas has become a regular in my recipe rotation, especially during cozy nights in.
Why You Will Love This Recipe
This Vegan Mac and Peas recipe has so many reasons to become your new go-to comfort meal. Here are a few:
- Creamy and Rich: The combination of soy cream and nutritional yeast brings a creamy, “cheesy” feel without any dairy.
- Simple and Quick: This dish comes together in under 20 minutes, making it perfect for busy weeknights.
- Wholesome Ingredients: With the addition of peas, you get extra fiber, protein, and a pop of green in every bite.
- Dairy-Free and Vegan: This recipe is fully plant-based, which means it’s suitable for those with lactose intolerance or anyone following a vegan lifestyle.
- Kid-Friendly: With its familiar flavors and fun color, even picky eaters will be excited to try this dish.
Ingredient Notes
- Elbow Macaroni: Traditional elbow macaroni works best for a classic look and feel, but you can use any pasta you like. Fusilli or penne work well too!
- Frozen Peas: Using frozen peas makes this recipe extra convenient. They add a lovely color contrast and some added protein and fiber.
- Soy Cream: Soy cream adds a silky texture, but if unavailable, you can substitute it with cashew cream or any other unsweetened vegan cream.
- Almond Milk: Unsweetened almond milk helps thin out the sauce without adding extra sweetness. Other plant-based milk can work, such as oat or soy.
- Nutritional Yeast: This is the key to adding that “cheesy” flavor. It’s also packed with B vitamins, making it a great nutritional addition.
- Dijon Mustard: This optional ingredient adds a little tang and depth to the sauce. Just a teaspoon is enough to make a difference!
- Garlic: A couple of cloves of garlic infuse the sauce with a warm, savory flavor that elevates the dish.
Tips for Making the Best Vegan Mac and Peas
- Cook the Pasta Al Dente: Because the pasta will continue to cook a bit in the sauce, make sure it’s cooked al dente, so it doesn’t become too soft.
- Don’t Overcook the Peas: Adding the peas in the last two minutes of pasta cooking time will keep them bright and fresh without becoming mushy.
- Adjust Creaminess to Taste: If you like your mac and peas a bit saucier, add a splash more almond milk at the end to loosen up the sauce.
- Let the Sauce Simmer: Allowing the sauce to simmer before adding the pasta helps it thicken up and melds the flavors together beautifully.
- Customize Your Seasoning: The nutritional yeast and garlic add a savory flavor, but feel free to adjust the salt and pepper according to your preference. You can even add a pinch of smoked paprika for a subtle, smoky undertone!
Vegan Serving Suggestions and Pairings
Vegan Mac and Peas is a versatile dish that can be enjoyed on its own or paired with sides for a heartier meal. Here are some ideas:
- Fresh Green Salad: A simple salad with mixed greens, cucumber, and a light vinaigrette can provide a refreshing contrast to the rich, creamy pasta.
- Roasted Vegetables: Serve with roasted broccoli, carrots, or Brussels sprouts for a colorful and nutritious addition.
- Garlic Bread: For a classic touch, pair this mac and peas with vegan garlic bread. The crunchy, garlicky bread is perfect for scooping up extra sauce!
- Sauteed Mushrooms: Sautéed mushrooms add an earthy flavor that complements the creamy pasta nicely.
Storing and Reheating
- Storing: This Vegan Mac and Peas keeps well in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the pasta in a skillet with a splash of almond milk or soy cream to bring back the creaminess. Heat over low-medium until warmed through, stirring occasionally.
Note: Because of the cream-based sauce, the texture may thicken slightly in the fridge. Adding a bit of extra plant milk or soy cream when reheating will help restore its creamy consistency.
Frequently Asked Questions
1. Can I use other types of plant-based cream?
Absolutely! If soy cream isn’t available, you can use oat cream, cashew cream, or even coconut cream (though it may add a slight coconut flavor).
2. Can I make this gluten-free?
Yes, just use gluten-free pasta instead of regular macaroni. The rest of the ingredients are naturally gluten-free.
3. Is there a substitute for nutritional yeast?
Nutritional yeast is best for a cheesy flavor, but if you can’t find it, try a bit of vegan cheese shreds, or omit it altogether and add a touch of miso paste for umami.
4. Can I add more veggies?
Definitely! Steamed broccoli, spinach, or even diced bell peppers would make great additions. Just add them in the last few minutes of cooking so they don’t overcook.
Equipment Needed
- Large Pot: To cook the pasta and peas.
- Skillet or Saucepan: For making the sauce and combining everything.
- Wooden Spoon or Spatula: To stir the sauce.
- Measuring Cups and Spoons: For accurate measurements.
Vegan Mac and Peas with Soy Cream is a satisfying, easy-to-make dish that brings the comfort of a classic mac and cheese with a fresh, plant-based twist. The creamy soy-based sauce, combined with the tender pasta and sweet, green peas, creates a beautifully balanced meal that’s perfect for any occasion. Plus, it’s a dish that appeals to vegans and non-vegans alike, making it a great option to share with family and friends.
Whether you’re craving something warm and cozy or want a quick, nutritious meal, this recipe is sure to become a favorite. It’s one of those dishes that’s simple to make yet feels like a treat every time you take a bite.
I’d love to hear from you! Have you tried making Vegan Mac and Peas before? Do you have any fun variations or additions you like to include? Share your experiences, questions, or ideas in the comments below! And if you tried this recipe, let me know how it turned out! Don’t forget to tag me on social media if you share a photo—seeing your creations always makes my day.
Happy cooking, and enjoy every creamy, cozy bite!
Vegan Mac and Peas
This Vegan Mac and Peas with Soy Cream is a deliciously creamy, dairy-free twist on classic mac and cheese. Made with tender pasta, sweet peas, and a rich soy cream sauce, it’s the perfect comforting meal that comes together in just 20 minutes!
Ingredients
- 8 oz (225 g) elbow macaroni (or pasta of your choice)
- 1 cup frozen peas
- 1 cup soy cream (or any unsweetened vegan cream)
- 1/2 cup unsweetened almond milk (or other plant milk)
- 2 tbsp nutritional yeast (for a cheesy flavor)
- 1 tbsp vegan butter (or olive oil)
- 2 cloves garlic, minced
- 1 tsp Dijon mustard (optional, for depth of flavor)
- 1/2 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (or to taste)
- Chopped fresh parsley or chives (for garnish, optional)
Instructions
- In a large pot, cook the macaroni according to package instructions until al dente. Add the frozen peas to the pot during the last 2 minutes of cooking. Drain and set aside.
- In a large skillet, heat the vegan butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the soy cream, almond milk, nutritional yeast, Dijon mustard (if using), onion powder, salt, and pepper. Stir well to combine. Let the sauce simmer for 3–4 minutes, stirring occasionally, until it thickens slightly.
- Add the cooked pasta and peas to the skillet with the sauce. Stir well to coat the pasta and peas in the creamy sauce. Cook for an additional 1–2 minutes to let the flavors meld.
- Remove from heat, and garnish with fresh parsley or chives if desired.
Notes
- For the best texture, don’t overcook the pasta, as it will continue to soften in the sauce.
- Let the sauce simmer for a few minutes before adding the pasta to achieve a creamier consistency.
- Add a touch of Dijon mustard or smoked paprika for extra depth, or top with vegan cheese shreds for more “cheesy” richness.
MORE PASTA RECIPES TO TRY:
