October 30, 2013

Roasted Red Pepper Mac & Cheese – VIDEO

by IsaChandra

Serves 4
Total time: 30 minutes
Active time: 20 minutes

Roasted Red Pepper Mac-N-Cheese
Photo by Vanessa Rees

This is a beautiful bright orange mac, flavored with pepperoni type pizza seasonings; fennel, thyme, and oregano. I used to call it Pizza Mac & Cheese, actually! I’ve written a lot about vegan Mac & Cheese in the past, so I’ll skip all the broohaha, and just tell you to check out the latest Make It Vegan video and then get your mac on! For roasted brussel sprout directions, use this recipe.

Recipe Notes

~I always have a jar of roasted red peppers on hand, but making your own doesn’t take much time or effort. If you’ve got the oven on to cook something else, anywhere between 350° and 425°F, simply sneak in a pepper or three on a small baking pan. Roast whole for 20 to 30 minutes, or until the pepper appears collapsed, then transfer to a paper bag immediately and close the bag up securely. This will steam it, so that when cool the skin comes off easily. Once you get the skin off, open the pepper up (if it hasn’t already broken open) and discard the seeds. Voilà!

~If you don’t have any pizza seasoning laying around, simply use these spices: 1/4 teaspoon fennel seed or ground fennel, 1/4 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon granulated garlic)

~You can make this a baked mac, if you prefer! Transfer the whole shebang to an 8×8 casserole and bake at 350 F for 20 minutes.

~If you forgot to soak the cashews, have no fear. You can boil them for the same creamy effect, and still have this on the table in 30 minutes. Just submerge in boiling water for 15 minutes, drain, and proceed.

1/2 lb macaroni or other small pasta

3/4 cups unroasted cashews, soaked in water for 2 hours
2 teaspoons olive oil
1 small yellow onion, diced medium
2 cloves garlic, minced
2 cups vegetable broth
1 1/2 tablespoons organic cornstarch
1 tablespoons nutritional yeast (optional)
1 roasted red peppers (jarred or homemade)
1 tablespoons tomato paste
1 1/2 teaspoons pizza seasoning (see note)
1/2 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon turmeric

Preheat a 2 quart sauce pot over medium heat. Saute onions in oil with a pinch of salt for 5 to 7 minutes, until onions are translucent. Add garlic and saute for 30 seconds or so, then transfer to a blender or food processor.

Boil a large pot of salted water for cooking the pasta. Once boiling, cook pasta according to package directions.

Drain the cashews and add them to the blender along with the vegetable broth, corn starch, nutritional yeast, red peppers, tomato paste, pizza seasoning, salt, mustard and turmeric. Blend until very smooth. Scrape down the sides every 30 seconds or so and test for smoothness.

Transfer the sauce in the blender back to the sauce pot where you cooked the onions. Turn the heat up to medium and let cook, stirring very often, until thickened. This should take between 10 and 15 minutes. Taste for salt. It should taste slightly salty because you’re going to be pouring it on the pasta.

The pasta should be done while the sauce is thickening, so drain and place pasta back in the pot you cooked it in. Set aside.

When sauce is thickened, add it to the pasta in the pot, and use a large slotted spoon to mix well, taking care not to break the pasta. Serve!



  • October 30, 2013 at 9:03 pm: Jessica

    Isa! Your videos are the best! Would you please make more? LIke maybe a hundred more videos? Yes, something like that will do.

    • October 30, 2013 at 11:03 pm: IsaChandra

      Haha, I hope to make more! Keep sharing the vids and maybe it’ll happen.

  • October 30, 2013 at 9:07 pm: Jennifer

    Your dancing is adorable! I’m making this this weekend.

  • October 30, 2013 at 9:12 pm: lisa dawn

    isa – you are truly my vegan hero. i just got your new book from your publisher to review and i have to say that i fell in love on page 2. i always make a joke when i write or talk about my vegan cooking journey that i tried the broccoli millet croquettes from veganomicom and i failed miserably. if this was the book i was starting with i might have succeeded and gotten in the kitchen sooner. thanks for this! and of course thanks for this recipe. i can’t wait to make this for my son and i know it is going to become a staple in our house. xo lisa

    • October 30, 2013 at 11:03 pm: IsaChandra

      Thanks, girl!

  • October 30, 2013 at 9:13 pm: melissa

    ha, we use small bowls too, and then end up going back for 2nds, 3rds, and 4ths :)
    love the videos.
    see you in berkeley soon!

  • October 30, 2013 at 9:21 pm: Alison

    Where do you buy cashews? They’re in a lot of your recipes I’d like to try, but every time I pass them in the store I think “damn, they’re so expensive” and end up not buying them. Is there some site where you can get them cheaper in bulk or something? I need to make this and the chowder. I live in new england and crave it every once in a while when I see people enjoying it at those little shacks by the beach. Which is weird because I never liked seafood even before becoming vegan.

    • October 30, 2013 at 11:02 pm: IsaChandra

      I buy them in bulk or at Trader Joes. I don’t bother with organic. Usually they’re like $2 a cup. Not too bad!

  • October 30, 2013 at 10:09 pm: Erin

    You’re videos crack me up more them your cookbooks! So saucy! You are my vegan food hero.

  • October 30, 2013 at 10:16 pm: Amanda

    Love it!! Hurry up and arrive my copy of “Isa does it”!!!!!!!

  • October 30, 2013 at 11:32 pm: Shellie

    I’m salivating. This sounds fantastic. Thanks. :)

  • October 31, 2013 at 12:08 am: Katrina @ Warm Vanilla Sugar

    This sounds freaking awesome! Yum!

  • October 31, 2013 at 12:37 am: Corrin Warkentin

    Big bags of cashew pieces are cheapest at an Indian market.

  • October 31, 2013 at 1:15 am: Alison

    Thanks. I haven’t been to a trader joe’s in a while. I’ll look for them there. I’ll check to see if there are any Indian markets north of the city too. Thank you.

  • October 31, 2013 at 1:33 am: Randi (laughfrodisiac)

    You twerk, you do the robot, AND you give jazz hands while shaking your tush? Ridiculously amazing!
    The pasta looks good too :)

  • October 31, 2013 at 2:03 am: Birgit

    Making it tomorrow! LOVE. LOVE, LOVE the videos. They are so fun!
    Sharing the videos far and wide :)

  • October 31, 2013 at 2:41 am: YurtGirl

    This looks so delicious! Does it reheat well if you want to make a double batch?

  • October 31, 2013 at 4:07 pm: Betsy

    Uh MAZ ing! Tastes like pizza! I just made a bunch of it this morning and as it cooled off it congealed a little. When I reheated I just added a little water to it and it loosened right back up. Great for leftovers. Thanks for another delicious recipe!

  • November 1, 2013 at 2:27 am: sara

    YUM. This looks incredible! Love the orangey color!

  • November 1, 2013 at 10:09 am: Liz

    “Even though French fries ARE the vegan French fry.” LOL

    And I pronounce turmeric TumAIRic, as well. Is it really pronounced “tumERic”? Cause that just doesn’t sound as nice.

    I LOVE these videos and am SO enjoying them; you are pure entertainment. :) (Though your twerking needs a LITTLE bit of work. :) )

  • November 1, 2013 at 2:01 pm: brontrent

    I am so making this for dinner tonight. The video was great! So excited to try it, it looks so yum!

  • November 1, 2013 at 6:00 pm: Caroline

    Wow! Great recipe! And so easy to make! Even my 8 year old daughter, who is like my own (very picky) little food critic, ate more than 5 bites of it and said it was ok! That means it was delicious…I think… ;) And I love your videos! i watch them every time I don’t know what to cook for dinner (like every day). Looking forward to new ones :)

  • November 1, 2013 at 8:36 pm: Randi (laughfrodisiac)

    Just made this. It’s GREAT! So pizza-y! I love it. I used a pound of ww fusilli, which I guess because of the shape soaked up a lot of sauce, so it’s not as saucy as yours looks. So maybe next time I’d use like 14 oz. of pasta for something. Whatever, that doesn’t matter. It’s great.

  • November 1, 2013 at 10:25 pm: brontrent

    Isa recipe says 1/2 lb pasta so that would be why yours was not as creamy. Made this tonight and it was AWSOME! It was so easy and man that sauce is so orange and creamy. It’s addicting, wish I had some green veggie like broccoli to throw in with it (next time).

  • November 2, 2013 at 8:18 pm: Rachel

    Eating this right now and it is AWESOME! Thank you so much Isa!

  • November 3, 2013 at 3:23 pm: kitty cat stevens

    “this is fairy dust” made me cackle

    you are great! i am loving your videos. thanks for taking the time to share all your knowledge! i cannot wait to make this!

  • November 3, 2013 at 6:31 pm: KZCakes

    IDOL. Love your new book btw <3

  • November 3, 2013 at 10:08 pm: Aimee

    Isa you rock! This video was great. Can’t wait to try this Mac n cheese. Just made your scalloped potatoes with eggplant bacon. You are my hero! Keep the videos coming.

  • November 4, 2013 at 12:02 am: Barbara

    Made this for dinner – really yummy. I couldn’t find my nutritional yeast so that was left out. It tasted like a creamy pepper-tomato sauce more than cheesy. Loved it! My 11 yo daughter said “whoever made up this recipe is genius!”

  • November 4, 2013 at 1:25 am: Paige Truax

    OK, after drooling over the Rosemary Chocolate Chip Cookies,( my daughter and I went through several of your videos/recipes). But, I was vegan hungry for mac & cheese, this one appealed to me immediately. However, I live in Costa Rica and resources are limited. First, the recipe is great! But here are the regional adaptations I had to make: had to buy a small can of cocktail nut cashews (in another season women from Nicaragua come and sell organic marrones, (cashews). I rinsed, soaked and and boiled (for 15 minutes), remember they were salted and roasted! I was able to obtained most other ingredients: the roasted peppers, (did myself) the nutritional yeast? brought down by my daughter months ago, vegetable broth, again, bullion cubes brought from US, other items, available. Ah! I had turmeric from my move down here! So . . . have to say, I don’t think the “roasted and salted cashews” inhibited the overall quality of the recipe. I have used the raw cashews in a variety of recipes before and couldn’t tell the difference. Thank you so much. My daughter and I “share screen” your videos and then go our separate ways for cooking. Enjoy your personal humor and perspective.

  • November 4, 2013 at 10:54 am: Johanna

    Yeah!

  • November 4, 2013 at 8:41 pm: Maureen

    how much water do you use to soak the cashews? thanks Isa! I am getting your cookbook for Christmas! :)

    • November 4, 2013 at 9:03 pm: IsaChandra

      Just enough to cover them by an inch or so.

  • November 5, 2013 at 1:55 am: Lisa

    Isa, as with ALL your recipes I loved this one!! (and so did everyone else dining at my house tonight). I love the fennel seeds – so subtle and delish! And I freakin’ LOVE your videos. Rock on sister!

  • November 5, 2013 at 3:17 am: Lucy

    I’m munching my first(!) serving right now. This, is EXCELLENT. Thanks for sharing!

  • November 5, 2013 at 4:19 pm: Ayana

    Hi Isa,
    I have recently discovered your website and books and I am hooked!. I have a son who is allergic to tree nuts therefore I was curious as to what is a good vegan substitute for cashew cream? I see that you useit inseveral recipes. Is it essentially the same as a bechamel sauce? If so I think I could make a bechamel sauce using dairy free butter and coconut milk.

  • November 6, 2013 at 2:28 pm: ksparrow

    isa, you are a goddess.

    lovvvin the vids and IDI!

  • November 7, 2013 at 1:31 am: Maureen

    I jus made this tonight and it was awesome!! I will be making it again. I didn’t have time to cook brussel sprouts which are one of our favorite veggies so I did a salad! Thank you Isa for sharing this and your videos are so helpful to me!! It’s better than Food Network which I don’t watch anymore since I went vegan!

  • November 8, 2013 at 8:50 pm: Sara

    Making this tonight!

  • November 10, 2013 at 4:13 am: Cat

    First of all, I LOVE the videos! The snark, the food, the Kim Deal- it’s like all my favs in one place.

    Second, I just made this tonight (the only alteration being that I pan fried the teeny tiny farmer’s market brussels I had instead of roasting them) for myself and my omnivorous boyfriend and we both loved it. The perfect, bright yellow, comfort-filled restorative after a crazy week.
    Thanks!
    Cat

  • November 10, 2013 at 10:34 pm: veronika

    hi isa!
    long-time reader, first-time commenter here…
    i have an emergency question for you: found out last night that my son is apparently allergic to cashews! yikes! what would you say is the next best thing for sauce base (i’m guessing something fatty, creamy, and neutral) ? sunflower or pumpkin seeds? hemp ($$$$!)?

    thanks for the awesome recipes, your site is a treasure trove!

  • November 10, 2013 at 11:49 pm: Shannon

    I made this yesterday and I’m currently enjoying more of it for dinner. I mixed in some spinach and sundried tomatoes. I love how creamy it is, and sans cheese it won’t upset my stomach.

  • November 11, 2013 at 9:56 am: Grace

    I wish you’d do a whole cookbook of cashew cream sauces. I’m so glad to be living in a time when it’s widely known that we can make vegan sauces like this and they’re really foqing good!

    Also, the videos you’ve been doing with Breville have been very pleasing

  • November 11, 2013 at 2:26 pm: commiesuchka

    I just made this for lunch and my husband and I both loved it! We have tried this one, the chipotle and the squash cheese sauces…and I like the consistency of this one the best. Wonder what would happen if I added cornstarch to the others and thickened them after??? Experimento! Thanks for the delicious recipes!!!

  • November 14, 2013 at 1:27 am: Kate

    Isa I have a question! Sorry I am just so late on this post but for this recipe and MANY others, would it be best to use/but nutritional yeast in powder form or flake form? I am not sure what would be best, I have never used it before. Also, could Wheat germ be a good substitute? Thank you!

  • November 14, 2013 at 6:46 pm: Sylvie

    Hello Isa, I just make the Roasted Pepper Mac and Cheese last night after looking at your video. It was delicious, I sprinkle a bunch of Buffalo Hot sauce, (Frank Red Hot) before eating it, , and it was super good. A breeze to do with my Vitamix, yeap, I am Queen of France! I did not need to soaked the cahews. Anyhow, it was so easy, and it make a nice huge quantity. Super good the day after. Way to Go, its a recipe I will keep making over and over. Oh! and the music rock and your DVD is excellent. Bon Appétit! Sylvie.

  • November 19, 2013 at 4:16 pm: Rachel

    I made this last night sans the pizza seasoning. I replaced it with sriracha sauce. YUM!

  • November 23, 2013 at 10:33 pm: Cindy

    Isa, my daughter and I love your recipes! We have a lot to do…any reason why we can’t make the sauce tomorrow (Sun.) through the blending stage and then refrigerate until Thurs. am…then cook and mix with macaroni? We’re making the Seitan roast with leeks and mushrooms too and many other vegan and non vegan things and trying to save time.

  • November 24, 2013 at 7:50 pm: Mathilda

    Absolutely amazing recipe! So easy and delicious. I recommend going ahead with the entire 1lb package of pasta and doubling the recipe, because you’re going to wish you did!

  • November 24, 2013 at 11:09 pm: Karen

    I used a food processor, instead of a blender (just threw my blender out). The sauce was still very grainy, BUT, it was delicious. My vegetarian, cheese loving husband said he would definitely eat it if the sauce was smooth, which says a lot since he is addicted to the boxed mac and cheese bullshit. When I get a blender, going to make this a regular meal in my house. I still ate it, grainy and all. So yummy!! Thanks again, Isa.

  • December 1, 2013 at 12:57 am: Shalyn G

    I made this and it came out amazing! I am very skeptical of vegan macaroni and cheese, but this was great. I’ve been making your recipes for a few years and should’ve known better not to be weary about making your mac & cheese recipe! ;)

  • December 3, 2013 at 1:12 am: Sara

    Isa! What would you think of substituting the Pizza Seasoning with Taco Seasoning for our Mexican Christmas Feast?

  • December 5, 2013 at 1:20 am: Sarah

    I love sharing home-cooked vegan meals with family, but I have no intention of giving these leftovers away. Simply divine, scrape-the-pot-clean-with-a-spoon creamy goodness!

  • December 5, 2013 at 1:52 am: Annette

    OMG, this is so tasty. I didn’t have time to soak the cashew, so I just blended the heck out of them – smooth, creamy & delicious!

  • December 6, 2013 at 3:53 am: Lowie

    So I had a hankerin’ for comfort food last night and I was straining my brain trying to decide between pizza and mac and cheeze. PPK to the rescue!!! This was every bit as delicious as one would expect a mashup of the two best foods on earth to be! P.S. It made, like, pretty much a METRIC TON! I’m looking forward to the leftovers!

  • December 9, 2013 at 8:07 pm: Anne

    My husband is allergic to cashews, almonds and hazelnuts. Do you have any ideas for me of things to substitute for the cashews in your recipes? I want to avoid resorting to white sauce or cheese. Thanks you@

  • December 17, 2013 at 2:35 am: Amy

    Made this tonight. It was awesome!

  • December 18, 2013 at 1:31 am: Susan

    This tastes different than other mac and cheeses. I like it. And even though I made Brussels sprouts before and thought they were gross, I roasted them like you said and it made all the difference. Delicious.

  • January 1, 2014 at 11:03 pm: Rebecka

    Mades this for lunch today. So easy and SO DELICIOUSLY DELICIOUS!! YUUUUUUUUMMYYYYY!! Thank you for inspiring me to cook! YUM!

  • January 2, 2014 at 10:06 pm: Jenn

    Yum! made this for the first time today, love the video!
    I added chopped jalapenos, and red pepper flake topped with panko and vegan parm cheese. and baked it till the crust browned.
    I also used medium shell pasta.
    bless the cashew.

  • January 3, 2014 at 5:41 pm: Patrick

    Totally going to make this for my vegan friends who just had a (second) baby so they don’t have to cook as much!

  • January 5, 2014 at 9:01 pm: Jim

    I just made this. So good ! Thanks.

  • January 8, 2014 at 6:27 pm: Jenny

    I recently made this for a few dinner guests and was asked what type of crack I put in this dish. Delish!

  • January 12, 2014 at 1:09 am: Geri

    Sooo yummy! My son picked this out – he just got braces and needs to eat soft foods all weekend, so why not make them delicious, too? Such a creamy sauce, wonderful taste and texture. Thank you Isa! Just getting started with your new cookbook, used your advice to organize my everyday and other spices, very helpful!

  • January 12, 2014 at 5:11 pm: Tiffany Rose

    I just made this last night, and I cannot wait to make it again! Awesome meal, and the kids loved it too! I just had to call it pizza mac and cheese for the little one. He thinks he’s a vegetable hater. Lol!

  • January 13, 2014 at 2:49 am: Linda

    Just made this…..I have to admit I’ve been very scared of vegan Mac and cheese, and I LOVE LOVE LOVE regular Mac and CHEESE. I decided since I’ve cut out animal products in my diet several weeks ago and adopted a plant based diet. – Mac & Cheese was a thing of the past

  • January 14, 2014 at 9:57 pm: Vesna MIrkovich

    Before this recipe, I have tried probably a handful of different vegan mac and cheeze recipes over the years, and I’ve never made any of them more than just once. But this one, Isa, this ONE is the bomb. I make it for my kids (and myself and my hubby) at least once a week, when that craving for mac and cheese creaminess hits. It is delicious. This is the only vegan mac and cheeze my kids like, and I thank you THANK YOU for inventing it! It has become a household regular for us!

  • January 15, 2014 at 1:09 am: Tiffany Rose

    Isa, my fiance wants to know which ingredient causes the sauce to congeal while heating. Or is it just because the water cooks out?

  • January 16, 2014 at 5:57 pm: Kathleen

    Made this last month and just re-heated in the microwave and tastes so good, freezes well so I’m going to make double next time. I also topped it with the roasted brussel sprouts! nom nom nom!

  • January 25, 2014 at 8:35 am: Laura

    I’m vegetarian and did this recipe for my vegan boyfriend – we looove it sooo much! I didn’t miss the “real” cheese. Also, I forgot to add the roasted pepper, but added pepper seasoning. He hates brussel sprouts, so I just did the MacnCheese – I missed some additional garnish, next time I try it with roasted pumpkin, I think it fits very well!

    So, I’m from Germany and I don’t know what Nutritional Yeast is – is it an American thing, or where can I buy it?

    Anyway, I love your recipes and hope for moooooore! yummy!

  • January 25, 2014 at 9:18 pm: Jessica

    Just poured this in the pan…the flavor is awesome! I was just wondering if anyone has tried just running this on high in the vitamix instead of cooking it on the stove? I started to do it but wasn’t sure how long it would take to thicken…

  • January 26, 2014 at 12:23 am: taylor

    This was amazing, as usual. And I love the new videos :)

  • January 27, 2014 at 1:32 am: AshYTim

    Today I had a weird craving for Kraft Mac&Cheese-how embarrassing. I haven’t had any non vegan food in so long and rarely have cravings. So it was a strange hankering. I know that this has a different flavor profile with the Italian seasoning, but it really satisfied. So creamy and orange! The sauce has this amazing texture, the consistency is perfect. Thank you thank you!!

  • February 2, 2014 at 12:01 am: Ilona

    Made this for dinner tonight. Fantastic!!! Added a dash of smoked paprika just for fun :)

  • February 3, 2014 at 8:28 pm: Mary P

    Just made this and had two servings…yum!!!

  • February 6, 2014 at 3:29 am: jenn

    This was awesome! I used silken tofu instead of cashew cream since I was taking it to a nut-free potluck. It was still yummy and everyone, kids and adults, liked it, even my picky family. Cashew cream will definitely make it richer and creamier but the tofu worked as a substitute. Will absolutely be making this again!

  • February 7, 2014 at 11:50 pm: Audrey

    I hate to be *that* girl… but is there anywhere I can find nutrition facts on this?

  • February 11, 2014 at 3:42 am: Denese

    Looks delis! Would LOVE to try this… I was wondering what you would suggest as a substitute for the cashew cream? Two of my three kids are allergic to tree nuts :(

  • February 11, 2014 at 11:29 am: Helen

    This is just unreal. I cannot believe how good this tastes!!! Just made a whole pot and have already eaten half of it! After all the rubbish versions of vegan mac and cheese that I have tried, I didn’t believe this could really work.

  • February 15, 2014 at 2:02 pm: Li

    Hi, I plan on making this tonight and just wanted to clarify, for the roasted red peppers, do you use the entire jar or is it only one pepper? Thank you!

  • February 16, 2014 at 3:43 pm: Joy

    I have been searching for a vegan Mac and cheese that I actually can stand by.. This is the one! So so delicious. Gonna make it for my daughters 3rd Birthday party. Thought I’d add broccoli to it breadcrumbs on top and give it a bake!

  • February 16, 2014 at 11:10 pm: Hannah

    I just made this for dinner. It is incredible how much this tastes like mac-and-cheese casserole, the baked kind with a flour roux. You are a GENIUS, and my hero, because I can’t eat dairy at all.

  • February 17, 2014 at 8:54 pm: diana

    I’m new to vegan cooking. If I were to soak a lot of cashews to use in the future, would they keep well? I see you use them a lot in your recipes and wondered if I could save time by doing so.

  • February 19, 2014 at 1:55 am: YupYupmmmm..

    I can’t wait to try this.. do you have any pizza seasoning that you prefer? I was going to order some online.. for now I will add the noted ingredients. I’m hoping this can be a staple on my monthly menu. I love mac n cheeze! :))

    • February 27, 2014 at 6:52 am: IsaChandra

      I like Penzy’s blend a lot.

  • February 22, 2014 at 3:50 am: Nicole

    Just made this and ate way too much of it. You should re-christen it pizza mac and cheese, because it really does taste so much like pizza. Excellent recipe!

  • February 28, 2014 at 12:52 am: Diane

    This is pure magic, my husband and mother LOVE this. We made it two days in a row and trekked out in the snow to get raw cashews. :-)

  • March 3, 2014 at 8:43 am: Louise

    Yum. Made this tonight but with roast broccoli as it is not the season for Brussel sprouts.

    Loved it. Fought with hubby over the pot licking. Toddler wolfed it down. Pizza macaroni night is now vying for a weekly slot.

  • March 8, 2014 at 11:32 pm: Pennie

    Just made this – it’s absolutely amazing!

  • March 25, 2014 at 9:35 pm: Susan

    Oh my goodness but this is GOOD! Better than GOOD! I love it! Tastes like pizza only better!

  • April 2, 2014 at 9:50 pm: Jewels

    I have made this 4 times now! It is so delicious! My husband is allergic to dairy, so this was a great find. I have never been a fan of Mac & Cheese, but I can’t stop eating it! Thank you so much for this scrumptious recipe!

  • April 11, 2014 at 2:29 am: cj

    OMG, so amazingly delicious! My search for a great vegan mac and cheese has finally ended! My omni husband was skeptical, but after his first bite he couldn’t get enough. As others have said, it totally tastes like pizza. And do make a double batch. It’s filling, but to good to stop at one serving :-)

  • May 15, 2014 at 11:58 pm: Karla

    this was amazing! thanks a million for this

  • June 24, 2014 at 2:34 pm: Janelle

    This was my first form scratch “cheeze” adventure!! And it was sooooo yummy! I can’t wait to try the chipotle one and the sauerkraut one too! I’m thinking I should even make a bulk batch of that fantastic sauce to keep in the freezer! Does it freeze well?

  • June 27, 2014 at 9:14 am: Christine

    I want to say thank you! I have an allergy to dairy and I am so grateful I found your blog! You are also inspiring me to become vegan! I never thought vegan food could taste so good!

  • July 13, 2014 at 3:54 pm: EMP

    I soak the cashews overnight and I still can’t get a smooth consistency even with a large cuisinart food processor. Can you buy pizza seasoning? Whole foods doesn’t carry it. I trieditalian seasoning but 1.5 tsp was too over powering. I would recommend only one tsp of spice.

  • July 30, 2014 at 9:57 pm: clevegan

    This is our holiday/celebration meal now. My husband and I went vegan a little more than a year ago. This is his very favorite thing we make. So I save it now for Thanksgiving, Christmas and, at his request, his birthday this weekend. Thanks! Serving the brussel sprouts on the side is a must.

  • July 31, 2014 at 4:42 pm: Kate

    Made this for lunch today for the kids :-) We were all excited about how much the “cheese” resembles the orange-ish cheese from the box mac n cheese both in color and consistency. It doesn’t really take any longer to make either, since you’re waiting to water to boil etc. They gobbled it all up! Yippie!

  • August 10, 2014 at 10:22 pm: Krystle

    This is my favorite dish I have made since switching to eating vegan about 8 months ago. Absolutely delicious.

  • August 11, 2014 at 10:00 pm: Fabiola Baldini

    Hello. I just made your recipe (spagetthi with cahews) and it turned out very delicious!!!! This is going to be one of my favorite recipes. I will make more of your recipes. thank you!!!

  • August 16, 2014 at 10:19 pm: Chloe fernandes

    Do you just use one whole roasted red pepper?

  • August 20, 2014 at 4:47 pm: Soleah

    Thanks so much for your recipes. This looks great and I’ll make it soon. Don’t have time for video right now, is it one jar of roasted red peppers? Not just one pepper right? Do they last a while once opened? Thanks a lot :)!

  • September 2, 2014 at 7:54 pm: Bethany

    I love using this sauce as a base for the most delicious vegan pizzas! My family also loves putting it on nachos or just for dippin’ chips! There is always a container of this stuff in my fridge :-) Thanks, Isa!

  • September 7, 2014 at 1:39 pm: Mandy V

    This looks awesome! I will be trying to make this soon.

  • September 12, 2014 at 10:55 pm: Olivia

    This was amazing! I’m so happy I discovered you and your incredible recipes! I’ve tried other vegan cookbooks and they were pretty awful… My kids loved this and I have one who is a very picky eater. I can’t wait to pick up the cookbook. Thanks Isa!

  • September 15, 2014 at 7:01 am: Meaghan

    What are the measurements for the candied pepitas? Thanks!