Smoked Gouda–Style Vegan Mac and Cheese with Roasted Red Peppers
This creamy, smoky vegan mac and cheese gets a flavor boost from roasted red peppers and a rich, Gouda-inspired sauce. It’s the ultimate comfort food—easy to make, incredibly cheesy, and perfect for weeknight dinners or potlucks.
Yield: 6 servings
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.
