Vegan Mac and Cheese Perfection

This cheesy vegan pasta…well…I think it’s so heavenly that I had to name it accordingly.

The cream sauce is magical, made with a blended mixture of cashews, roasted red peppers, and grilled onions. It’s addictively comforting, and absolutely delicious. It’s easy to assemble too, and pretty much perfect for a summer BBQ or weekend tailgate. I can almost promise this will be a hit in your vegan home!

Hope you love this as much as we do. : )


16 ounces whole wheat pasta
1 onion, diced
1 cup raw cashews
1 cup unsweetened nondairy milk
1/2 cup water
6 to 8 ounces roasted red peppers, rinsed
1/4 cup nutritional yeast
2 tablespoons lemon juice
2 tablespoons vegetable broth
2 teaspoons of yellow mustard
2 teaspoons salt
dash cayenne pepper (optional)


Preheat oven to 400 degrees.

Heat a large nonstick skillet (like Scanpan) over high heat. Add onions and dry sauté until translucent. Sprinkle a little bit of water as needed to prevent sticking to the pan.

Meanwhile, cook pasta according to package directions. Drain and set aside.

In a high-powered blender (like a Vitamix), combine the cooked onion with cashews, milk, water, red peppers, nutritional yeast, lemon juice, broth, mustard, salt, and cayenne, and blend until smooth.

Pour mixture into a large baking dish. Add cooked pasta and combine well.

Bake uncovered 15-20 minutes, or until golden. Serve immediately.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

9 thoughts on “Vegan Mac and Cheese Perfection

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  2. Swati

    Vicki named this recipe mac-n-cheese perfection and it definitely lives up to that name! The roasted red bell pepper gives this mac-n-cheese such a unique flavor that you just can’t find in any other mac-n-cheese. Vicki’s recipes are the perfect balance of easy-to-find-ingredients and easy-to-make, and the end result is indeed perfection!

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