Dinner, kids

Cheesy Tofu Cashew Mac and Peas 


5 servings. Takes 50 minutes to make start to finish. 


Cashew Mac and Peas

  • 3/4 cup soaked* raw cashews
  • 1/4 cup plus 1 Tbs non- fortified nutritional yeast (nooch)
  • 1 can light coconut milk (has less coconut flavor than full fat) 
  • 1 Tbs lemon juice
  • 1/2 to 1 Tbs sea salt (season to taste)
  • 3 Tbs tomato paste
  • 1 Tbs mild white miso
  • 1 Tbs tumeric powder
  • 1 Tbs Arrowroot powder (or cornstarch)
  • 1 tsp onion powder
  • 5 garlic cloves (roasted! Don’t omit**)
  • 3/4 cup filter or spring water
  • 16 ounces of Elbow Noodles (i used gluten free organic Corn and Quinoa blend) 
  • 1 can unsalted green sweet peas 

*if you aren’t using a high speed blender make sure you soak your cashews for a few hours till they swell up and are very soft. You can also soak them in boiling hot water for 30 minutes. 

**if you don’t roast your garlic, use 1 tsp garlic powder instead. 

    Cheesy Tofu

    • 1 package extra firm organic tofu
    •  1/4 cup nutritional yeast
    • 1- 2 tsp sea salt


    Cheesy Tofu

    1. Preheat oven to 400°
    2. Drain and cube tofu. 
    3. Spread evenly on parchment lined baking tray.
    4. Season with nooch and salt.
    5. Wait for the garlic to hitch a ride on your tray before you put it in the oven.
    6. Bake for 40 minutes until golden brown and firm. (If you like it very firm you can press it first and bake it longer).

    Cashew Mac and Peas

    1. Measure and Soak your cashews in a glass container
    2.  Cut your garlic tips off and wrap in foil. Place on tofu tray to bake together. 
    3. Boil Elbow Noodles as directed on package. Drain and set aside.
    4. In your blender, combine all cashew cheese ingredients (not peas yet) including roasted garlic (remove skins first) 
    5. Transfer cheese sauce to a big deep pan on medium heat on stove.
    6. Drain and add canned peas to sauce.
    7. Taste and adjust sea salt.
    8. Add boiled and drained noodles. 
    9. Top with Baked Cheesy Tofu
    10. Serve and Enjoy! 

    Pics and Notes: 

    Parchment lined baking tray with cubed extra firm tofu seasoned with nutritional yeast and sea salt. Ready to bake!
    Oil FREE! roasted garlic. Tips cut off and wrapped in foil.
    Wrapped garlic placed on tofu tray and baked all together
    Baked til golden brown. About 40 minutes
    Gluten free Corn and Quinoa Blend Elbow Noodles
    Cold Mountain Mellow White Miso and Sari Foods Non-Fortified Nutritional Yeast
    Coconut Milk (use LIGHT not full fat like shown) and The rest of the Cashew Cheese Ingredients, blend til smooth!
    Heat sauce on stove (careful not to burn bottom) but high enough heat to thicken. Add boiled noodles and peas. Salt to taste.
    Toss in cheesy tofu cubes and coat with sauce


    This is a great dish for kids (husbands too!) So Filling. Packed with plant protein and made with healthy whole fats for growing brains. Creamy and Delicious. True Comfort Food. 

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