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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.
Course: Main Course
Cuisine: American
Keyword: mac & cheese, vegan pasta
Yield: 6 servings

Equipment

  • 1 large pot
  • 1 high speed blender or food processor
  • 1 baking dish 9x13
  • 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.