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Rachel White

Jalapeño Vegan Mac and Cheese

Jalapeño Vegan Mac and Cheese delivers creamy dairy-free comfort with bold pepper heat and tender pasta.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 236
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 16 oz elbow pasta dry
Jalapeño Sauce
  • 2 cups unsweetened plant milk warm
  • 1 cup raw cashews soaked
  • 1/3 cup nutritional yeast
  • 2 tbsp olive oil
  • 2 tbsp pickled jalapeño slices plus brine if desired
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Pot
  • Colander
  • Blender
  • Saucepan
  • Knife
  • Freezer

Method
 

  1. Cook pasta in salted water until just tender, then drain thoroughly.
  2. Blend milk, cashews, nutritional yeast, oil, jalapeños, lemon juice, garlic powder, and salt until silky smooth.
  3. Heat sauce gently in a saucepan until thick, glossy, and aromatic.
  4. Add drained pasta and stir until every noodle is coated evenly.
  5. Taste and add jalapeño brine or extra slices for more heat.
  6. Serve hot, or bake briefly for crisp edges and firmer assembly handling.

Notes

For softer texture, loosen sauce with extra milk. For crispy tops, bake with breadcrumbs 10 minutes. Freeze cooled portions airtight up to 1 month. Rest baked servings before scooping for cleaner handling. Customize with corn, garlic, or herbs. Refrigerate leftovers up to 4 days.