Get ready to indulge in a creamy, spicy delight that will have your taste buds dancing! Our Jalapeno Cheddar Vegan Mac and Cheese is not just a dish; it’s an experience that combines the comforting nostalgia of classic mac and cheese with a zesty kick. Perfect for vegans and cheese lovers alike, this recipe is a game-changer that proves you can enjoy rich flavors without any dairy. With a prep time of just 10 minutes and a total cooking time of 30 minutes, you’ll have a delicious meal ready in no time. Dive into this mouthwatering recipe and discover how easy it is to create a cheesy, plant-based masterpiece that everyone will love!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz elbow macaroni
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1/4 cup almond milk
- 2 jalapenos, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt to taste
Instructions
- Begin by soaking the cashews in water for at least 2 hours or overnight. If you're short on time, you can soak them in hot water for about 30 minutes to soften them quickly.
- While the cashews are soaking, bring a large pot of salted water to a boil. Once boiling, add the elbow macaroni and cook according to package instructions until al dente. This usually takes about 7-9 minutes.
- Once the macaroni is cooked, drain it in a colander and set aside. You can rinse it with cold water to stop the cooking process and prevent it from sticking together.
- In a blender or food processor, combine the soaked cashews (drained), nutritional yeast, almond milk, diced jalapenos, garlic powder, onion powder, smoked paprika, and a pinch of salt. Blend until the mixture is smooth and creamy. You may need to scrape down the sides a couple of times to ensure everything is well incorporated.
- Taste the cheese sauce and adjust the salt or add more spices if desired. If the sauce is too thick, you can add a little more almond milk to reach your desired consistency.
- In a large skillet over medium heat, pour the cheese sauce and cook for about 5 minutes, stirring frequently. This will help to warm the sauce and enhance the flavors.
- Add the cooked macaroni to the skillet with the cheese sauce, stirring well to combine. Ensure that all the pasta is coated with the creamy sauce.
- Continue to cook for an additional 2-3 minutes, allowing the mac and cheese to heat through. If desired, you can sprinkle some extra diced jalapenos on top for added heat and garnish.
- Once heated, remove from the heat and serve immediately. Enjoy your Jalapeno Cheddar Vegan Mac and Cheese hot, garnished with any additional toppings you prefer, such as fresh herbs or a sprinkle of smoked paprika.
Tips
- Soak Cashews for Creaminess: For the best texture, soak your cashews for at least 2 hours or overnight. If you're in a rush, hot water works wonders in just 30 minutes!
- Perfectly Cooked Pasta: Be sure to cook your elbow macaroni until al dente, following package instructions. This will ensure it holds up well when mixed with the creamy sauce.
- Blend Thoroughly: When making your cheese sauce, blend until completely smooth. Scrape down the sides of the blender or food processor to incorporate all ingredients for a velvety finish.
- Adjust the Heat: Feel free to customize the heat level! Add more diced jalapenos or even a dash of cayenne pepper if you like it spicy.
- Creamy Consistency: If your cheese sauce is too thick, simply add a splash more of almond milk until you reach your desired creaminess.
- Garnish for Extra Flavor: Before serving, consider garnishing with fresh herbs or an extra sprinkle of smoked paprika for added flavor and visual appeal.
- Serve Immediately: This dish is best enjoyed hot and fresh, so serve it right after cooking for the ultimate creamy experience!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 0mg
