Get ready to indulge in a creamy, dreamy dish that will have your taste buds dancing! This One Pot Vegan Jalapeno Mac Cheese is not just a meal; it's an experience that combines the comforting flavors of classic mac and cheese with a spicy twist. Perfect for busy weeknights or a cozy weekend treat, this recipe is quick to prepare and packed with flavor. With just 30 minutes from start to finish, you’ll be savoring a bowl of rich, velvety goodness that’s entirely plant-based. Trust us, once you try this deliciously cheesy delight, you won’t want to go back!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz macaroni
- 3 cups vegetable broth
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 2 jalapenos, diced
- 1 tsp garlic powder
- Salt to taste
Instructions
- Soak cashews in hot water for at least 30 minutes prior to cooking to ensure a smooth, creamy sauce. If short on time, use boiling water to speed up the softening process.
- Drain and rinse the soaked cashews thoroughly. Transfer to a high-speed blender.
- Add nutritional yeast, garlic powder, and a pinch of salt to the blender with the cashews.
- In a large skillet or wide pot, combine macaroni and vegetable broth. Bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer, stirring occasionally to prevent sticking. Cook until pasta is almost al dente and most liquid is absorbed, about 8-10 minutes.
- While pasta cooks, blend cashew mixture until completely smooth and creamy, adding a little extra broth if needed to achieve a sauce-like consistency.
- Dice jalapenos, removing seeds for less heat if preferred. Set aside some for garnish if desired.
- Once pasta is nearly cooked, pour the cashew cream sauce over the pasta and stir to combine. Add most of the diced jalapenos into the mixture.
- Continue cooking for 2-3 more minutes, stirring constantly, until sauce thickens and coats the pasta completely.
- Taste and adjust seasoning with additional salt or nutritional yeast as needed.
- Remove from heat and let sit for 2-3 minutes to allow sauce to further thicken. Garnish with remaining jalapeno dice if desired.
- Serve hot, enjoying the creamy texture and spicy kick of the vegan mac and cheese.
Tips
- Soak Cashews for Creaminess: For the best texture, soak your cashews in hot water for at least 30 minutes before blending. If you’re short on time, using boiling water can help soften them quickly.
- Adjust the Heat: If you prefer a milder flavor, remove the seeds from the jalapenos before dicing. You can also set aside some diced jalapenos for garnish to control the spice level.
- Blend to Perfection: When blending the cashew mixture, add a splash of vegetable broth if you need help achieving a smooth, creamy consistency. The creaminess is key to mimicking traditional cheese sauce!
- Monitor Pasta Cooking: Keep an eye on the macaroni as it cooks; stirring occasionally will prevent it from sticking to the bottom of the pot. Aim for al dente, as it will continue to cook when you add the sauce.
- Taste and Adjust: Always taste your dish before serving! Feel free to add more nutritional yeast for a cheesier flavor or extra salt to enhance the overall taste.
- Let It Rest: After cooking, allow the mac and cheese to sit for a couple of minutes before serving. This will help the sauce thicken and cling to the pasta beautifully.
- Serve Hot: This dish is best enjoyed fresh and hot, so gather your friends and family and dig in while it's still warm!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
