Vegan Jalapeno Mac and Cheese
This vegan jalapeno mac and cheese recipe is creamy, spicy, and loaded vegetables blended into a easy dairy free sauce!
Servings: 8
Calories: 352kcal
Cost: $2
Equipment
- Large Pot
- Blender
Ingredients
- 16 oz macaroni use gluten free if desired
- 2 tablespoons extra virgin 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
Calories: 352kcal | Carbohydrates: 52g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 175mg | Potassium: 360mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3881IU | Vitamin C: 11mg | Calcium: 34mg | Iron: 2mg