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EASY SPICY MAC-N-CHEESE (VEGAN)

Easy Spicy Mac and Cheese is a crowd-pleasing favorite that all types of eaters enjoy! Made with only 8 ingredients and ready in 20 minutes, this easy vegan mac and cheese recipe is perfect for a quick and healthy meal.

side angle view of a white bowl with black rim filled with easy spicy vegan mac and cheese.

No frills here, just a simple vegan mac n’ cheese with a kick. This is seriously the easiest recipe ever using only pantry staples and resulting in a creamy, cheesy-ish macaroni!

This is my second mac & cheese recipe to date. My other one, Vegan Mac and Cheese Bake, is supreme to any others I have tried and is an easy cashew based recipe.

But, I don’t always want to use the high fat nut-based recipes. So in comes this new easy vegan mac and cheese recipe which is simply made from non-dairy milk, a little oil, flour, nutritional yeast and a few spices.

It’s delicious and ready in a quick 20 minutes. Plus, the recipe can easily be doubled and is great for weekly meal prep!

I can see this version being made again and again in my kitchen, adding steamed or roasted vegetables for variety. It hits the spot completely and I think you’ll agree!

top down view of ingredients used to make vegan spicy mac and cheese recipe with nutritional yeast, flour and oil.

Ingredients You’ll Need

Using these key ingredients will give this mac n’ cheese lot’s of flavor! Plus, you’ll find ideas for varying the ingredients to suit your needs.

  • Pasta – Any small pasta will do. You can even toss it with noodles for a change!
  • Non-dairy milk – I used almond milk for mine, but you can opt for your favorite nut free, non-dairy milk instead to make this nut free.
  • Nutritional Yeast – Nutritional yeast, aka ‘nooch’ or ‘savoury yeast flakes’, has a savory/umami characteristic. With its nutty, cheesy flavor, that’s an acquired taste, it’s great for mimicking cheese flavored dishes. It’s a great addition to your plant-based diet! For starters, it’s a complete protein containing 9 grams of protein per serving, 2 tablespoons. It’s also low in fat and sodium, and contains B vitamins. Some brands are fortified with B-12, like this Now (<affiliate link), so be sure to seek out those brands.
  • Spices – This is a spicy mac and cheese, but not overly so, calling for just a little chili and chipotle powder for a little heat and flavor. Feel free to omit the chili spices, using just garlic powder, for a milder flavor.
  • Oil – I used olive oil, but you can use your favorite neutral flavored oil.
  • Flour – All-purpose, spelt, gluten free flour blend or rice flour will all work well.

side by side showing the process of making easy mac n cheese with nutritional yeast.

How To Make Vegan Mac and Cheese with Nutritional Yeast

  • Cook your pasta according to package directions.
  • Next, make the roux by heating the oil over medium heat, add the flour and whisk until flour is dissolved. Slowly add in the the almond milk, continuously whisking, until mixture thickens. Feel free to add in the spices, once it starts to thicken.
  • Remove from heat, stir in the nutritional yeast. I prefer to add the nutritional yeast at the end so it doesn’t lose any of the nutritional benefits.
  • Add the pasta and cheese sauce together, mix well to coat. Taste for seasoning.

This is an easy, versatile mac n’ cheese that will win hearts!

top down view of freshly spicy made vegan mac and cheese recipe with nutritional yeast.

How To Store Leftovers

  • Refrigerator: Leftovers can be stored in the refrigerator for up to 5 days.
  • Freezer: This mac and cheese is freezer friendly and will last 2 – 3 months stored in freezer safe containers (affiliate link). Let thaw in the fridge, or bake from frozen.

How To Reheat Mac n cheese

  • Stovetop: Warm on the stovetop over low heat, adding a splash of non-dairy milk or water to bring back its creaminess.
  • Microwave: Using 30 seconds intervals, microwave until warmed through, stirring between each interval.
  • Oven: Heat in the oven at 350 degrees for 10 minutes, or until warmed through.

top down, up close view of spicy vegan mac n cheese.

Serving Suggestions

This savory mac & cheese is great alone and can be made even better when paired with any of this serving options for a healthy lunch or dinner.

More Recipes With Nutritional Yeast

If you’re wondering what else you can do with nutritional yeast, you can find a few more ways to use it here. And if this is new to you, it’s a flavor that you may have to adjust to. I’ve heard many do not like it at first, but it will grow on you, and you will find it to be a useful and tasty addition to your healthy diet.

Lots of ways to put nutritional yeast to use in your kitchen. You may even try sprinkling some on your popcorn!

top down view of a white bowl with black rim filled with easy spicy vegan mac and cheese.

More Vegan Mac and Cheese Recipes

If you make this vegan mac and cheese recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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EASY SPICY MAC-N-CHEESE

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 20 reviews

No frills here, just a simple vegan mac n’ cheese with a kick! No dairy and no cashews. Add in steamed or roasted veggies to suit your taste.

  • Author: Julie | The Simple Vegansita
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: Serves 3 - 4 1x
  • Category: Entree, Pasta
  • Method: boil, simmer
  • Cuisine: Vegan

Ingredients

Scale
  • 8 oz. favorite pasta (I used quinoa pasta)
  • 1 1/4 cups unsweetened plain almond milk (at room temperature)
  • 2 tablespoons olive oil
  • 3 tablespoons flour (spelt, rice, tapioca or all-purpose)
  • 1/41/2 cup nutritional yeast flakes
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon chipotle powder
  • mineral salt & pepper, to taste

Instructions

Pasta: Cook your pasta according to package. Drain and place back in pot, set aside.

Vegan Cheese Sauce: In a small/medium saucepan, heat oil over medium heat, add flour and whisk to incorporate. Continue whisking and cook for 2 minutes, mixture will be bubbly. Add milk slowly, whisking constantly. Add the garlic powder, chili & chipotle powder and salt. Turn heat to low and cook until sauce thickens, about 8 minutes, stirring frequently. Remove from heat. Stir in nutritional yeast. Stir until everything is incorporated and smooth again. Taste for flavor.

Assemble: Add sauce and pasta together, tossing well, add more milk as needed and serve right away.

Serves 3

Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days in a covered container.

Notes

This recipe is just a template. Add as much of the salt and spices to suit your taste. You may even like to omit the chili and chipotle opting for a mild mac n’ cheese. Or use either the chili or chipotle powder alone.

For the nutritional yeast, if using powder form reduce the amount to about 1/4 cup. You can try playing around with the amount. I have used less, 1/4 – 1/3 cup, and still had a nice cheesy flavor. You may opt to start with less and add more to taste.

Toss in steamed or roasted vegetables of choice with the pasta…broccoli, brussels sprouts, sun-dried tomatoes, tomatoes, spinach, kale and corn are a few that come to mind that will work with the flavors. I’m sure I missed a few and would love to hear your suggestions in the comments below.

To reheat, add a small amount of milk and heat over low until warmed.

You may also like to top with some almond parmesan!

Updated: Spicy Mac & Cheese was first published October 2013 and has been updated December 2019 with new photos and helpful tips.

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88 Comments

  1. julie@thesimpleveganista says:

    Thank you for the knowledge!

  2. Just wondering if I'm able to throw this in the oven to make it a bit crisper as well??

    1. julie@thesimpleveganista says:

      I haven't tried it that way so I can't say. If I did I would add more milk so it doesn't dry up. Would love to know how it goes!

  3. Just made it!!!! Amazing and the recipe is so easy to follow :)

  4. Chris Logan says:

    I made this last night and it was really great! I didn't have chipotle power, so I stirred in a little green salsa I had. super tasty. thanks so much for sharing this.

  5. I loved it. My 12 year old ( vegan) daughter said it was bitter. I actually thought it was a little bit sweet. I used organic yellow squash, broccoli, and tomato.

    1. julie@thesimpleveganista says:

      Goes to show how different we all can be. Your addition of vegetables sounds delicious!

  6. Great simple recipe! I am a vegan-ish vegetarian and my son has a dairy allergy. I made this tonight and we both loved it! Thanks for posting such simple, great recipes!!

    1. julie@thesimpleveganista says:

      Your welcome! Thank you so much for stopping to share your thoughts. Cheers :)

  7. Anonymous says:

    I am not a vegan but I love vegan food, so pardon this newbie question: I know that nutritional yeast is not the same thing as brewers yeast, but how do they compare taste-wise? Is one yeast better for that cheesy taste we are looking for? Thanks!

    1. julie@thesimpleveganista says:

      I've never actually tasted brewers yeast on it's own so I'm not sure. But nutritional yeast does give that cheesy flavor. It won't be exactly like dairy cheese but it's close enough with it's own characteristics. I'll have to do a taste now. :)

  8. Mandy McComas says:

    I like to add a little turmeric, as well. I'm a bit of a turmeric fiend, but it adds a nice spice and makes the color of the sauce a bit richer.

    1. julie@thesimpleveganista says:

      I love turmeric and will have to try some in my next batch of this mac n cheese. Thanks for the suggestion! Cheers :)

  9. Anonymous says:

    How many servings does this recipe make?

    1. julie@thesimpleveganista says:

      I would say about 3 servings.

  10. Mallory @ Because I Like Chocolate says:

    Whoever thought you couldn't make vegan mac n' cheese…and make it taste delish? This looks better than the real stuff!

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