Recipe by Isa Chandra
Creamy, smoky, and irresistibly comforting.
This mac and cheeze takes a classic comfort food and turns it up a notch with roasted red peppers and a silky cashew-based sauce. Every bite is creamy, rich, and satisfying, with just the right hint of smokiness from the peppers. It’s perfect for cozy weeknight dinners, casual gatherings, or anytime you want a little indulgence without dairy.
Isa Chandra’s recipe elevates mac and cheeze to a fully plant-based delight, proving that vegan versions of classic dishes can be just as flavorful — if not more. The sauce blends cashews, roasted red peppers, spices, and a touch of nutritional yeast into a dreamy coating for your pasta.
Serve it hot straight from the pot, or bake it for a golden, bubbly finish. Either way, this recipe is guaranteed to please vegans and non-vegans alike.
Why You’ll Love This Recipe
- Silky Smooth Sauce – Cashews and roasted red peppers create a rich, creamy texture.
- Perfectly Seasoned – Garlic, onion, and pizza seasoning give every bite depth.
- Comfort Food Classic – Cozy, satisfying, and ideal for any night of the week.
- Plant-Based Delight – All the flavor of traditional mac and cheese without dairy.
Roasted Red Pepper Mac and Cheeze
- Total Time: 2 hours 35 minutes (including soaking)
- Yield: 4 servings 1x
- Diet: Vegan
Description
This mac and cheeze takes a classic comfort food and turns it up a notch with roasted red peppers and a silky cashew-based sauce. Every bite is creamy, rich, and satisfying, with just the right hint of smokiness from the peppers. It’s perfect for cozy weeknight dinners, casual gatherings, or anytime you want a little indulgence without dairy.
Isa Chandra’s recipe elevates mac and cheeze to a fully plant-based delight, proving that vegan versions of classic dishes can be just as flavorful — if not more. The sauce blends cashews, roasted red peppers, spices, and a touch of nutritional yeast into a dreamy coating for your pasta.
Serve it hot straight from the pot, or bake it for a golden, bubbly finish. Either way, this recipe is guaranteed to please vegans and non-vegans alike.
Ingredients
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½ lb macaroni or other small pasta
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¾ cup unroasted cashews, soaked in water for 2 hours
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2 teaspoons olive oil
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1 small yellow onion, diced medium
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2 cloves garlic, minced
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2 cups vegetable broth
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1 ½ tablespoons organic cornstarch
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1 tablespoon nutritional yeast (optional)
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1 roasted red pepper (jarred or homemade)
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1 tablespoon tomato paste
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1 ½ teaspoons pizza seasoning (see note)
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½ teaspoon salt
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1 teaspoon ground mustard
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½ teaspoon turmeric
Instructions
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Preheat a 2-quart sauce pot over medium heat. Sauté onions in olive oil with a pinch of salt for 5–7 minutes, until translucent. Add garlic and sauté for 30 seconds, then transfer onions and garlic to a blender or food processor.
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Boil a large pot of salted water for the pasta. Cook according to package directions, then drain and set aside.
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Drain the soaked cashews and add them to the blender along with vegetable broth, cornstarch, nutritional yeast, roasted red pepper, tomato paste, pizza seasoning, salt, mustard, and turmeric. Blend until completely smooth, scraping down the sides as needed.
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Transfer the sauce back to the sauce pot and heat over medium, stirring often, until thickened (10–15 minutes). Taste and adjust salt.
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Add the thickened sauce to the cooked pasta and gently mix with a large slotted spoon to coat without breaking the pasta. Serve immediately.
Notes
Soaking cashews for at least 2 hours ensures a silky smooth sauce.
Blend thoroughly for the creamiest texture.
Taste the sauce before mixing with pasta and adjust seasoning as needed.
Serve hot, or bake with breadcrumbs for a crispy topping.
Nutrition info is approximate.
- Prep Time: 15 minutes (+2 hours soaking cashews)
- Cook Time: 20 minutes
- Category: Main, Side
- Method: Stove-top
- Cuisine: American, Vegan
Nutrition
- Serving Size: Per serving (1/4 of recipe)
- Calories: 420kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg
