When it comes to pure comfort in a bowl, nothing hits the spot quite like a warm, velvety serving of macaroni and cheese. However, if you are following a plant-based diet or cooking for someone with a dairy allergy, finding that perfect texture and rich flavor profile can sometimes feel like a challenge. Luckily, this smoky, elevated vegan mac & cheese is here to change the game.
Instead of relying on heavy dairy products, this recipe utilizes a blend of nutrient-dense raw cashews and vibrant roasted red peppers to create an incredibly smooth, decadent consistency. The secret to its sophisticated flavor profile is the addition of a high-quality vegan smoked gouda. It melts beautifully into the warm sauce, providing a deep, complex smokiness that perfectly complements the subtle sweetness of the roasted peppers.
Smoked Gouda–Style Vegan Mac and Cheese with Roasted Red Peppers
Equipment
- 1 large pot
- 1 high speed blender or food processor
- 1 baking dish 9×13
- 1 skillet or sauté pan
- 1 wooden spoon or spatula
Materials
- 12 oz elbow or shell pasta
- 1 cup raw cashews soaked in hot water 20 min, drained
- 1 roasted red pepper jarred or homemade
- 2 tbsp nutritional yeast
- 1 ½ cups non-dairy milk
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 1 cup smoked gouda–style vegan cheese shredded
- ½ cup breadcrumbs
Instructions
- Cook macaroni, drain, and set aside.
- In a blender, combine cashews, red pepper, nutritional yeast, milk, paprika, and garlic powder. Blend until creamy.
- Pour sauce into a saucepan and stir in smoked gouda until melted.
- Mix with pasta and transfer to a baking dish.
- Top with breadcrumbs and bake at 375°F (190°C) for 15 minutes, until golden.
