Can I make this gluten-free?

Absolutely! You can use gluten-free pasta for a gluten-free version. I've tried it myself, and it works wonderfully. Brown rice pasta or chickpea pasta are great choices.

Can I add other vegetables?

Yes, you can add other vegetables. Spinach, sun-dried tomatoes, or even some grilled zucchini would be delicious additions. Just toss them in with the artichokes and roasted peppers.

Is there a substitute for nutritional yeast?

I've found that nutritional yeast is essential for that cheesy flavor, but if you're really not a fan, you can try using a cashew-based cream sauce instead. Blend soaked cashews with some lemon juice, garlic powder, and salt for a similar creamy texture.

Is this good for meal prep?

Definitely! To meal prep, make the sauce and cook the pasta separately. Store them in airtight containers in the fridge. When you're ready to eat, just combine, bake, and enjoy! This is great for easy weeknight dinners.

You sure can! Although I haven’t personally tried freezing it—mostly because it dissapears so quickly in our household—I’ve had readers tell me they've frozen it successfully. Just make sure to thaw it completely before baking.

How do I make sure the sauce is smooth?

The key to a smooth sauce is to make sure your cashews are soaked really well, and that you have a powerful blender. If the sauce seems too thick, add a little more plant-based milk until it reaches the right consistency. You may have to scrape down the sides of the blender a few times to ensure everything is fully incorporated.

I remember the first time I tried vegan mac and cheese. I was skeptical, to say the least. I mean, how could you possibly replicate that creamy, cheesy goodness without any actual cheese? But oh boy, was I wrong! This Roasted Red Pepper Artichoke Vegan Mac is a game-changer. Its a symphony of flavors and textures that dance on your taste buds. Plus, its a fantastic way to sneak in some extra veggies, which is always a win in my book! (Image: Smiling person holding a plate of mac and cheese)

This recipe is not just about creating a delicious meal; it's about showing that vegan food can be exciting, flavorful, and satisfying. Whether you're a seasoned vegan or just curious about plant-based eating, this mac and cheese will blow you away. The combination of sweet roasted red peppers, tangy artichoke hearts, and creamy cashew sauce is simply divine. It’s the kind of dish that makes you want to curl up on the couch with a big bowl and a good movie. One of my friend, Sarah, is allergic to dairy, and every time I make this, she just lights up. I think it reminds her of the mac and cheese her grandma used to make. (Image: A family enjoying vegan mac and cheese at a dinner table)

Roasted Red Pepper Artichoke Vegan Mac

Name: Roasted Red Pepper Artichoke Vegan Mac
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Cuisine: Vegan-Recipes
Ingredients: 1 1/2 cups Raw cashews; 1 1/2 cups Plant-based milk (almond, soy, or oat); 1/4 cup Nutritional yeast; 2 tablespoons Lemon juice; 1 teaspoon Garlic powder; 1/2 teaspoon Onion powder; To taste Salt and pepper; 1 pound Pasta (cavatappi, shells, or your favorite shape); 1 cup Jarred roasted red peppers, drained; 1 cup Marinated artichoke hearts, drained and chopped; 1/4 cup Panko breadcrumbs (optional); 1 tablespoon Olive oil (optional); 2 tablespoons Fresh parsley, chopped (for garnish); To taste Red pepper flakes (optional, for garnish)

This Roasted Red Pepper Artichoke Vegan Mac is a creamy, cheesy, and utterly delicious plant-based twist on a classic comfort food. It combines roasted red peppers and artichoke hearts with a luscious cashew-based sauce for a dish that will satisfy both vegans and non-vegans alike.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

📖 Instructions

First things first, let's get those cashews soaking! Place 1 1/2 cups of raw cashews in a bowl and cover them with boiling water. Let them soak for at least 30 minutes, or even better, a couple of hours. This will ensure your sauce is creamy and smooth. (Image: Close-up of cashews soaking in a bowl)
While the cashews are soaking, preheat your oven to 375°F (190°C). This is the perfect temperature to get that golden, bubbly top we all crave. (Image: Oven preheating)
Now, let's prep the roasted red peppers and artichoke hearts. If you're using jarred roasted red peppers, drain them well. For artichoke hearts, I prefer the marinated ones for extra flavor, but make sure to drain them and give them a rough chop. If you're using frozen or canned, be sure to drain them really well and pat them dry.
Cook your pasta according to package directions. I like using cavatappi or shells because the sauce gets into all the nooks and crannies, but any pasta shape will work. While the pasta cooks, reserve about 1/2 cup of the pasta water – this stuff is liquid gold and helps to create a silkier sauce. (Image: Pasta cooking in a pot)
Time for the sauce! Drain the soaked cashews and rinse them thoroughly. In a high-speed blender (like a Vitamix or Blendtec), combine the cashews with 1 1/2 cups of plant-based milk (almond, soy, or oat work well), 1/4 cup nutritional yeast (this is where the cheesy flavor comes from!), 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste. Blend until completely smooth and creamy. If the sauce is too thick, add more plant-based milk, a tablespoon at a time, until you reach your desired consistency.
Now, the fun part – combining everything! In a large bowl, mix together the cooked pasta, roasted red peppers, artichoke hearts, and the creamy cashew sauce. Toss everything gently until the pasta is evenly coated. (Image: Pasta, peppers, artichokes, and sauce being mixed in a bowl)
Pour the mixture into a greased 9x13 inch baking dish. Spread it out evenly. If you want an extra layer of flavor, sprinkle some panko breadcrumbs on top. I like to mix the breadcrumbs with a little bit of olive oil and some extra nutritional yeast for a crispy, cheesy topping.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Keep a close eye on it to make sure the breadcrumbs don't burn. (Image: Mac and cheese baking in the oven)
Let the mac and cheese cool for a few minutes before serving. This will give the sauce a chance to thicken up a bit. Garnish with some fresh parsley or a sprinkle of red pepper flakes for a pop of color and flavor. (Image: Mac and cheese cooling, garnished with parsley)

📝 Notes

For an even cheesier flavor, try adding a tablespoon of vegan cream cheese to the sauce.
If you don't have panko breadcrumbs, regular breadcrumbs will work just fine.
Feel free to experiment with different spices and herbs in the sauce. Smoked paprika or a pinch of cayenne pepper can add a nice kick.