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EASY SPICY MAC-N-CHEESE

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

4.9 from 9 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.

Scale

Ingredients

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!