Jalapeño Cheddar Vegan Mac and Cheese

Creamy and cheesy with a spicy kick, this Jalapeño Cheddar Vegan Mac and Cheese will blow your mind! Stovetop ready in 25 minutes!

If your a fan of my original Vegan Mac and Cheese recipe you’re going to love my Jalapeño Cheddar Vegan Mac and Cheese!! It’s Super cheesy and full of flavour with some spicy heat from pickled jalapeños, green chillies and Rotel tomatoes!

This mac and cheese recipe was inspired from my stuffed cheesy oven baked jalapeño poppers that I used to make (haven't veganized them yet!)

What can I say I am a huge fan of cheesy pasta and just because it’s dairy free and vegan doesn’t mean it isn’t delicious!! This vegan macaroni and cheese is anything but ordinary! Thanks to ingredients like nutritional yeast, Daiya cheese and cashews this pasta sauce is the ultimate most silky addicting cheesy sauce! Adding in the jalapeños, chilies and tomatoes takes it over the top! Wowsa! you’ll devour your bowl and come back for seconds! Vegetarian and meat eater approved big time!!

No boxed Mac and cheese can even compare to this vegan macaroni recipe, it’s dynamite!

Perfect for lunch or dinner. Serve with a fresh side salad full of veggies and some tasty garlic bread!

Can you freeze this Vegan Mac and Cheese Recipe?

The pasta will keep in the fridge for 3-4 days
For freezing: I suggest just freezing and portioning the sauce. I find the noodles become mushy after defrosting.

How do you make Jalapeño Cheddar Vegan Mac and Cheese?

Add the cashews to a small bowl and cover with boiling water for 5 minutes (this softens them). Drain them and add to your Nutra bullet or blender with the 1/2 cup of water, blend until smooth. Set aside.

Cook pasta according to the package instructions. Don’t overcook the noodles!

While the pasta is cooking add the blended cashews (cashew cream) and the rest of ingredients to a medium pot. Cook on medium heat, stirring until the cheese is melted and the sauce is hot.

When your pasta is done, drain it and return to the pot. Stir in your cheese sauce. Serve and enjoy!

For full recipe ingredients and instructions see recipe card below.

You'll love this Jalapeño Vegan Mac and Cheese Recipe, it's:

spicy

Easy

full of flavour

savoury

Dairy free

Cheesy

the ultimate comfort food

Creamy

Easily gluten free

Enjoy you Guys. Happy Day! Feel free to comment below and rate this recipe. I'd love to hear from you!
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based and Vegan Recipes ❤️

Want more Easy Vegan Pasta Recipes? Check these out!

• Ultimate Vegan Mac and Cheese (Daiya)
• Vegan Hamburger Helper (Instant Pot or stovetop)
• Best Vegan Alfredo Sauce (Cashews)
• Best Vegan Bolognese Sauce Ever!
• Creamy Spinach and Mushroom Pasta (Tomato sauce) (Vegan)

Jalapeño Cheddar Vegan Mac and Cheese

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★★★★★

5 from 1 reviews

• Author: Verna
• Total Time: 25 minutes
• Yield: 6 Servings 1x

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Description

Creamy and cheesy with a spicy kick, this Jalapeño Cheddar Vegan Mac and Cheese will blow your mind! Stovetop ready in 25 minutes!

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Ingredients

Scale 1x2x3x

• 1/2 cup raw cashews + 1/2 cup water
• 1 cup unsweetened plant milk (I use almond milk)
• 1/3 cup nutritional yeast
• 1 block (200 grams) Daiya cheese, grated (the block is way better then the pre grated cheese!)
• 1 can (284 grams) (10 oz) Rotel diced tomatoes with green chilies, mild
• 1 (127 grams) (4 oz) can green chilies
• 1 tablespoon pickled jalapeños, chopped small
• 1 tablespoon pickled jalapeño juice (from the jar)
• 1 tablespoon fresh lemon juice
• 1 teaspoon Better than Bouillon Seasoned Vegetable Base
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1/2 teaspoon paprika
• 3/4 teaspoon salt
• 2 and 1/4 cups uncooked macaroni noodles, regular or gluten free

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Instructions

• Add the cashews to a small bowl and cover with boiling water for 5 minutes (this softens them). Drain them and add to your Nutra bullet or blender with the 1/2 cup of water, blend until smooth. Set aside.
• Cook pasta according to the package instructions. Don’t overcook the noodles!
• While the pasta is cooking add the blended cashews (cashew cream) and the rest of ingredients to  medium pot. Cook on medium heat or lower, stirring until the cheese is melted and the sauce is hot.
• When your pasta is done, drain it and return to the pot. Stir in your cheese sauce. Season with salt and pepper if necessary. Serve and enjoy! For step by step photos see above post.
• Delicious served with a green salad full of veggies and some garlic bread!

Notes

• The pasta will keep in the fridge for 3-4 days 
• For freezing: I suggest just freezing and portioning the sauce. I find the noodles become mushy after defrosting.

Jalapeño Cheddar Mac and Cheese variations:

• For some Southwestern Mexican flavour add in 1 teaspoon of chili powder and 1/2 teaspoon of cumin to the sauce.
• If you would like to bake this recipe, see my Ultimate Vegan Mac and Cheese Recipe and follow steps for the Panko bread topping or add 1 cup of crushed tortilla chips for topping instead, spray lightly with oil (yes same baking time)

• Prep Time: 10 Minutes
• Cook Time: 15 Minutes
• Category: Mains, Snacks & Sides, Gluten free,
• Method: Stovetop
• Cuisine: American, Canadian, Vegan

Keywords: vegan Mac and cheese, spicy, jalapeño cheddar, jalapeño popper, stovetop, baked, Daiya, cashews, easy, macaroni, pasta, noodles,