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Jump to Recipe PrintThis vegan jalapeno mac and cheese recipe is creamy, spicy, and loaded vegetables blended into an easy dairy free sauce! It’s light, easy to make, and you won’t even notice the added veg.
This is a great alternative to boxed macaroni and cheese, with added vitamins, nutrients, and fiber from the vegetables. Serve with a light salad and garlic bread for a fantastic meal!
When you want to kick your mac and cheese up a notch – this bright & spicy jalapeno mac is here to bring the heat. Roasted jalapeno peppers add a ton of flavor to this delicious creamy vegan and dairy free sauce.
Start by roasting your vegetables on a sheet pan, blend into a sauce, and toss with your favorite macaroni pasta. Not only delicious, this is a super easy recipe to make, and great for anyone who likes a little spice!
This Vegan Jalapeno Mac and Cheese Recipe Is:
- Creamy
- Rich
- Savory & Spicy
- Flavorful
- Loaded with Vegetables
- Vegan, Vegetarian, and can easily be made Gluten Free
- Ready in under 45 minutes for a quick easy weeknight meal
What’s In Hidden Veggie Macaroni and Cheese?
- Macaroni Noodles: you can use regular or gluten free noodles, depending on your dietary needs. You can even try whole wheat, high protein, or veggie pasta too!
- Olive Oil
- Onion, Garlic, Zucchini, Carrots
- Low Sodium Vegetable Stock – I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out some fantastic low sodium recipes here!
- Lemon Juice
- Yellow Mustard
- Turmeric – a staple in our spice cabinet.
- Salt & Pepper
- Cheddar Cheese (optional)
- Cashews: I love raw unsalted cashews in this recipe – there’s no need to get roasted nuts, since we will be blending them ourselves in the sauce.
The Beauty of Vegan Mac and Cheese
Traditional mac and cheese, known for its creamy, cheesy goodness, can be enjoyed by vegans too, thanks to innovative plant-based alternatives.
While classic recipes rely on dairy products, this vegan version relies on the magic of cashew cream and the bold flavor of jalapenos to create a mouthwatering experience.
The Star Ingredient: Jalapeno Peppers!
Jalapenos, those vibrant small green peppers, bring the heat to this vegan mac and cheese. Jalapeno peppers are known for their distinct spiciness, making them a perfect addition for those who love a little extra kick in their dishes.
How Do I Make This Sneaky Vegetable Mac and Cheese Recipe?
- Preheat oven to 400 degrees Fahrenheit.
- Cook pasta according to package instructions. Drain and place macaroni back into the pot, and set aside.
- On a sheet pan, add the extra virgin olive oil, onions, garlic, jalapeno peppers, and carrots. Sprinkle with salt, and toss well to coat the vegetables in the olive oil. Place the sheet pan in the oven, and roast for 30 minutes until tender.
- Rinse the cashews and cover with just enough water to cover.Put the cashews and water in a blender, and blend on high until smooth.Add the roasted vegetable mixture into the blender. Add vegetable stock, lemon juice, remaining olive oil, mustard, turmeric, salt, pepper, and nutritional yeast.Blend until smooth.
- Add the cashew vegetable mixture to the pasta pot and heat over low heat until bubbling. Serve hot!
Dietary Modifications
- This recipe is vegan, vegetarian, and dairy free.
- To make gluten free, ensure all ingredients are certified gluten free on their packaging before using.
More Plant Based Pasta Recipes You’ll Love!
Hummus Pasta Sauce Recipe with Lemon
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Vegan Jalapeno Mac and Cheese
Equipment
- Large Pot
- Blender
- Sheet Pan
Ingredients
- 16 oz macaroni use gluten free if desired
- 2 tablespoons olive oil
- 1 sweet onion finely diced
- 4 cloves garlic
- 3 jalapeno peppers sliced (seeds removed for a milder flavor)
- 3 carrots roughly chopped
- 1/2 teaspoon Sea Salt
- 1 cup raw unsalted cashews soaked in hot water
- 1 1/2 cups Vegetable Stock
- 2 tablespoons lemon juice
- 1 teaspoon yellow mustard
- 1 teaspoon turmeric
- 1 teaspoon Black Pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cook pasta according to package instructions. Drain and place macaroni back into the pot, and set aside.
- On a sheet pan, add the extra virgin olive oil, onions, garlic, jalapeno peppers, and carrots. Sprinkle with salt, and toss well to coat the vegetables in the olive oil. Place the sheet pan in the oven, and roast for 30 minutes until tender.
- Rinse the cashews and cover with just enough water to cover. Put the cashews and water in a blender, and blend on high until smooth. Add the roasted vegetable mixture into the blender. Add vegetable stock, lemon juice, remaining olive oil, mustard, turmeric, salt, pepper, and nutritional yeast. Blend until smooth.
- Add the cashew vegetable mixture to the pasta pot and heat over low heat until bubbling. Serve hot!
Nutrition
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So good