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Rachel White

Spicy Vegan Mac and Cheese

Spicy Vegan Mac and Cheese combines velvety dairy-free sauce with bold heat and perfectly coated pasta.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 228
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 16 oz elbow pasta dry
Spicy Sauce
  • 2 cups unsweetened plant milk warm
  • 1 cup raw cashews soaked
  • 1/3 cup nutritional yeast
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tbsp hot sauce or to taste
  • 1 tsp chipotle powder
  • 1 pc jalapeno finely diced optional

Equipment

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

Method
 

  1. Cook pasta in salted water until tender with a slight bite, then drain.
  2. Add milk, cashews, nutritional yeast, oil, lemon juice, garlic powder, salt, hot sauce, and chipotle powder to a blender.
  3. Blend until completely smooth, creamy, and glossy.
  4. Warm sauce in a saucepan, then stir in jalapeno if using.
  5. Add pasta and fold gently until every noodle is coated evenly.
  6. Serve hot, or bake briefly for firmer assembly handling and crisp edges.

Notes

For softer texture, thin sauce with extra milk. For crispy tops, bake with breadcrumbs 10 minutes. Freeze cooled portions in airtight containers. Let baked portions rest before serving for cleaner handling. Customize heat with cayenne, jalapeno, or mild paprika. Refrigerate leftovers up to 4 days.