• prep: 30 min
• cook: 52 min
• total: 1 hr 22 min

servings:

• For the casserole:
• 1½ cups dry/uncooked elbow macaroni or small-shell pasta
• 8 medium white or cremini mushrooms, sliced (about 3 cups)
• 1 medium yellow or white onion, chopped (about 2 cups)
• 2 cups cooked peas
• 2 cans cooked garbanzo beans (15 ounces each; about 3 cups total), drained and rinsed
• For the sauce:
• 2½ cups unsweetened nondairy milk
• 2 ounces raw, unsalted cashews (about ½ cup)
• 2 teaspoons granulated onion
• ½ teaspoon granulated garlic
• ½ teaspoon ground white pepper
• 3 to 4 teaspoons kelp granules (for a seafood flavor; optional)

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