4.70 from 13 votes

Vegan Red Pepper Macaroni and Cheese

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This vegan macaroni and cheese is as good as the real deal. With a roasted red pepper to add some depth of flavour, brightness and colour.
Prep time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.20
Makes: 5
mains
Italian
mac and cheese, Macaroni and Cheese, Red Pepper Macaroni and Cheese, Vegan Macaroni and Cheese
Freezable

Table of Contents

  1. How to make this recipe

How to make this recipe

Preheat oven to 160°C

Start by evenly distribute the sliced red pepper and onion onto a foil lined baking tray. Add the garlic cloves into the tray without removing their skin, this will prevent the garlic from burning. Then drizzle the olive oil over the veg and season with salt and pepper. Toss to coat and pop in the oven for 25 minutes.

Sliced onions and peppers on a baking tray covered in foil

Meanwhile, pour water into the bowl of cashews and leave to soak (the water should be room temperature).

Water being added to cashews in a bowl

Once the veggies have been cooking for around 15 minutes, add the macaroni to salted boiling water, setting the timer to the packet instructions time, minus 2 minutes.

Pasta in boiling water being stirred

When the oven timer goes off, remove the tray from the oven and remove the garlic and their skins.

Roasted vegetables and garlic on baking tray covered with silver foil

Using a blender, add the roasted red pepper and onion along with the soy milk, nutritional yeast, cashew nuts, lemon juice and dijon mustard.Blend for a couple of minutes until smooth and creamy. Just a warning – when cold it doesn’t taste like the final dish don’t worry!

Sauce ingredients blended together

Reserve a mug of pasta water before draining the pasta and adding to the pan. Now add together the drained pasta and the roasted pepper, cheesy sauce into the pan.

Sauce being poured over drained pasta in pan

Heat on low until the pasta is al dente and the sauce is nicely incorporated. Add some salt is needed and serve with lots of black pepper.

Macaroni pasta ready in pan and being stirred with wooden spoon

 

Vegan Red Pepper Macaroni and Cheese

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4.70 from 13 votes
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
£1.20
mains
Italian
mac and cheese, Macaroni and Cheese, Red Pepper Macaroni and Cheese, Vegan Macaroni and Cheese
Freezable
Servings: 5
This vegan macaroni and cheese is as good as the real deal. With a roasted red pepper to add some depth of flavour, brightness and colour.

Ingredients

  • 1 onion, sliced into thin wedges (£0.09)
  • 1 red pepper, sliced into strips (£0.50)
  • 3 garlic cloves (£0.69/3)=(£0.23)
  • 100 g cashews (£1.70/2) =(£0.85)
  • 400 g macaroni (£0.54)
  • 400 ml unsweetened soy milk (£0.85)
  • 4 tbsp nutritional yeast (£3.00/3)=(£1.00)
  • 1 tsp dijon mustard (£0.37)
  • ½ lemon, juiced (£0.20)

Cupboard Essentials

  • 1 tbsp olive oil
  • 1 tsp salt
  • Pepper
  • Side: Serve with peas or broccoli

Method

Preheat oven to 160°C

  • Start by adding the sliced red pepper and onion to a foil lined baking tray. Add the garlic cloves into the tray without removing their skin, this will prevent the garlic from burning. Drizzle the olive oil over the veg and season with salt and pepper. Toss to coat and pop in the oven for 25 minutes.
  • Meanwhile, soak the cashews in room temp water.
  • After around 15 minutes, add the macaroni to salted boiling water, setting the timer to the packet time minus 2 minutes.
  • When the oven timer goes off, remove the tray from the oven. To a blender, add the contents of the tray (garlic skin now removed), soy milk, nutritional yeast, cashew nuts, lemon juice and dijon mustard. Blend for a couple of minutes until smooth and creamy. Just a warning- when cold it doesn’t taste like the final dish don’t worry!
  • Reserve a mug of pasta water before draining the pasta. Add the drained pasta and roasted pepper cheesey sauce into the pan and heat on low until the pasta is al dente and the sauce is nicely incorporated. Taste to check if any salt is needed and serve with lots of black pepper.

Nutrition

Servings: 5 servings
Fat: 15g
Calories: 506kcal
Carbohydrates: 71g
Protein: 21g

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