Vegan cheese-less mac ‘n’ cheese comfort bowl with “cheesy” tahini sauce, gluten-free chickpea pasta, green peas, and roasted tomatoes.
In college, I mastered the art of eating seemingly unappealing meals on the go.
I stopped at the campus convenience store for Kraft Easy Macs, popped them in the communal microwave, then stirred in a packet of tuna (pre-plant-based days) and some leftover steamed vegetables from last night’s dinner.
I liked how the vegetables and tuna instantly calmed the boiling temperatures of the pasta so I could shovel in forkfuls while walking to the Art building for class.
Ok, so, not the most appetizing meal, but this totally sets the foundation for how I like my macaroni and cheese.
I love taking side dishes and transforming them into an unexpectedly hearty meal.
These Vegan Mac ‘N’ Peas Bowls are oil-free, gluten-free, and plant-based.
They’re completely respectable as a full meal with the addition of protein and plenty of green vegetables smothered in a “cheezy” tahini-based sauce.
What You Need to Make Vegan Mac ‘N’ Peas Bowls
This recipe is *all* about the sauce.
I’ve tried a lot of vegan “cheese” recipes, but my absolute favorite is this one with tahini.
It took me a while to attempt a plant-based cheese, because I was all, “no way blending all of those vegetables and condiments together can create anything that tastes remotely ‘cheesy’.”
But friends, I was *so* wrong.
Friends with nut allergies or friends that just aren’t the biggest the fan of cashews (commonly used in faux cheese blends), then this recipe is for you.
Tahini adds instant creaminess and pairs perfectly with the sweet root vegetables, spices, and nutritional yeast.
Here’s what you need:
- carrots
- sweet potato
- nutritional yeast
- tahini
- almond milk
- lemon juice
- garlic powder
- onion powder
- Himalayan sea salt
- paprika
- yellow mustard
- your favorite pasta
- grape tomatos
- green peas
That’s it!
How to Make Vegan Mac ‘N’ Peas Bowls
Preheat oven to 400°F and line a baking sheet with parchment paper.
Add the halved tomatoes to baking sheet and bake for ~15 minutes, until they start to release their juice and shrivel, then set them aside.
Meanwhile, add the baby carrots and peeled potatoes to a pot and cover with filtered water.
Bring to a boil and cook for 10-15 minutes, or until fork tender.
While the vegetables are boiling, cook your pasta according to package instructions, strain, and set aside in a large bowl.
Steam the green peas over the stovetop for 3-4, until they’re bright vibrant green.
Once the carrots and potatoes are soft enough, strain water out of pot and add them to a high speed blender.
Add all of the remaining ingredients into the blender and mix them on high speed for 2 to 3 minutes.
Blend until all the ingredients are well mixed and the consistency is soft and smooth with no lumps.
Pour the “cheese” sauce into the pasta bowl and stir to combine, making sure the pasta is fully coated.
To assemble the bowls, divide the mac n cheese between bowls and top with green peas, roasted tomatoes, and chives.
Notes on Meal Prep
This recipe makes about 4 cups, so depending on how “cheezy” you prefer your macaroni, you should have leftovers to enjoy.
I like prepping a giant bowl of pasta and eating leftovers throughout the week.
Store leftover pasta coated in cheese sauce to prevent from drying out and reheat before serving.
You should have leftover sauce; save this for later!
Store remaining “cheese” sauce and leftover pasta in an air tight container in refrigerator for up to one week.
Throw leftover sauce in a black bean bean burrito bowl, spread it on a sandwich, or even mix it into your morning scramble.
It’s the kind of good that will have you cleaning out your blender with a spoon for every last “cheezy” drop.
How to Serve Vegan Mac ‘N’ Peas Bowls
True to my college days, I packed these bowls with greens and protein to achieve a balanced meal.
I serve my Mac ‘N’ Peas topped with sweet green peas, juicy roasted tomatoes, and fresh chives.
Feel free to mix up the veggies to whatever sound the best to you!
Steamed broccoli is delicious here, too.
Enjoy!
More Vegan Mac ‘N’ Cheese
I Want to Hear From You
If you make this Vegan Mac ‘N’ Peas Bowls recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
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XO Lauren

Vegan Mac ‘N’ Peas Bowls
- Total Time: 45 mins
- Yield: 3-4 servings
- Diet: Vegan
Description
Vegan cheese-less mac ‘n’ cheese comfort bowl with “cheesy” tahini sauce, gluten-free chickpea pasta, green peas, and roasted tomatoes.
Ingredients
- 1 cup carrots, peeled and roughly chopped
- 2 cups peeled and diced sweet potatoes
- 1/2 cup nutritional yeast
- 1/4 cup runny tahini
- 1/2 cup almond milk (+more as needed for thinner consistency)
- 2 tsp lemon juice
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- 1/2 tsp Himalayan sea salt
- 1/2 tsp paprika
- 1 tsp yellow mustard
- 1 package your favorite pasta ( I like Chickapea pasta!)
For serving
- 1 pint grape tomatos, halved
- 1 cup cooked green peas
- chives or spring onion
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Add halved tomatoes to baking sheet and bake for ~15 minutes, until they start to release their juice and shrivel. Remove from the oven and set aside.
- Meanwhile, add baby carrots and peeled potatoes to a pot and cover with filtered water. Bring to a boil and cook for 10-15 minutes, or until fork tender.
- While the vegetables are boiling, cook your pasta according to package instructions, strain, and set aside in a large bowl.
- Steam the green peas over the stovetop for 3-4, until bright vibrant green.
- Once the carrots and potatoes are soft enough, strain water out of pot and add them to a high speed blender. Add all remaining ingredients into blender and mix on high speed for 2 to 3 minutes. Blend until all ingredients are well mixed and the consistency is soft and smooth with no lumps.
- Pour the “cheese” sauce into the pasta bowl and stir to combine, making sure the pasta is fully coated. You should have leftover sauce- save this for later!
- To assemble the bowls, divide the mac n cheese between bowls and top with green peas, roasted tomatoes, and chives.
- Store remaining “cheese” sauce and leftover pasta in an air tight container in refrigerator for up to one week.
Notes
Recipe adapted from The Rawsome Vegan Cookbook
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Entree, Power Bowl
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free
I normally don’t leave reviews but…This pasta is delicious! I’ve tried other vegan ‘cheese’ sauce recipes made with potato but this one takes the cake for texture and taste. The tahini and paprika actually made a flavor more like traditional Mac to me, but it’s still clearly its own thing. I left out the yeast and served with steamed peas, broccoli and Kale over red lentil pasta. I’m pregnant and looking for ways to load in the nutrients specifically protein and iron and this was truly such a fun and satisfying dish to eat! My husband who eats more conventional enjoyed it as well, I just added a sprinkle of cheddar and parmesan on top of his. I’d say it’s great for anyone wanting to try a unique dish that’s healthier than traditional Mac (and the vegan boxed options) and sneaks in some extra veggies. Try it! You will not be disappointed!
Hi Isabella,
I’m so glad that you enjoyed this pasta!!! I agree, the cheese sauce in this one is something I come back to again and again. I think this recipe is totally underrated so I’m so glad you made it!!! Let me know what else you try 🙂
XOXO Lauren