- 16 ounces elbow pasta (brown rice, depending on desired level of cheesiness, I use 12 ounces for a cheesier mac 'n' cheese)
- 2/3 cup raw cashews (soaked in boiling water for 10 minutes and drained, to soften)
- 1 1/3 cups filtered water
- 1/3 cup roasted red peppers (chopped and seeded)
- 2 tablespoons nutritional yeast
- 2 tablespoons arrowroot powder (/flour/starch)
- 2 tablespoons apple cider vinegar
- 2 teaspoons smoked paprika (or to taste)
- 1 teaspoon sea salt (plus more to taste)
- freshly ground black pepper (to taste)
- 1 pinch cayenne pepper (optional)
- 1 dash hot sauce (optional)
|Calories480Calories from Fat100|
|% DAILY VALUE|
|Calories from Fat100|
|% DAILY VALUE|
Da Vegan 8 days ago
Good just a bit thick. Go easy on the vinegar at 2tbls maybe just 1.
Jeanne L. 11 days ago
The roasted red peppers really amps up the flavor! Added sautéd onions & garlic. This recipe is a keeper!
Jeremy Lumsden 13 days ago
I added a little mustard. It was a good time.
Dalby 13 days ago
the recipe was easy to follow. It was delicious . I give this a 5 star. Im only showing up to 3 stars. not sure why.
Ryan Prawel 14 Jan
tasty!! would soak cashews for longer
D'Adamo 2 Jul 2018
Great recipe that’s easy and I had all the ingredients in my pantry. The family enjoyed it and there are plenty of leftovers for tomorrow. Next time I’m going to have the roasted peppers ready in advance because I had to quickly roast the red pepper while I was boiling the pasta and getting the ingredients to go in the blender and then threw the peppers last. I like how the peppers and smoked paprika and hot sauce gave it just the right smokiness. I will definitely make this again soon. Thanks!
Brooke Norris 4 Feb 2018
Soooo good. We make the cheese also for a spicy nacho cheese as well!
Naomi 12 Jan 2018
We were pretty skeptical when we were making it (smelled super gross) but it turned out pretty good. It was kinda acidic-y tasting from the vinegar but otherwise tasty.
Brooke N. 9 Jan 2018
Great dish! Love the cheese sauce!
Michele S. 1 Dec 2017
Loved it! Followed recipe exactly.Will make again.😊
Traci B. 30 Nov 2017
Turned out well. Didn’t reheat too well but a great alternative to dairy!
Meagan 1 Nov 2017
This tasted amazing! I replaced half of the pasta with sweet potatoes, broccoli, and spinach and it was fantastic.
Victoria Hadley 22 Oct 2017
Love love love this. I add veg stock instead of just water though! absolutely delicious
Sydney H. 3 Sep 2017
I'm not a vegan, I'm a vegetarian, but I was still intrigued by this recipe. It was simple and fast to make, and it tastes really great, although not quite mac and cheese. If I make it again, maybe Ill add some plain soy or almond milk and mushrooms soup, which is what I do in my vegetarian version. Nice recipe.
Mel 11 Aug 2017
Amazing!!! I'd add extra nutritional yeast.
Danner C. 3 Jul 2017
Best mac and cheese recipe i've tried, most others have too much nutritional yeast. This one is perfect!
Alex W. 18 Nov 2016
I just made this for my boyfriend who is vegan and my family that is not. PHENOMENAL! I tweaked it a little by adding some vegan cheddar cheese and baking it at the end but nonetheless this was AWESOME! He hasn't had Mac and cheese in over a year since becoming vegan so this absolutely made his day. I will be using this again! Thank you so much!!
Erica1Johns 3 Apr 2016
Pretty good!!! No I didn't t modify it. I used a little less salt excited to see how it is when I microwave it