Spicy Vegan Macaroni and Cheese

This spicy vegan mac and cheese sauce is very creamy and full of flavor!

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Macaroni and cheese is a classic comfort food and also one of my favorite foods of all time. Vegan mac and cheese also holds a special place in my heart because I’ve tried SO many vegan macaroni recipes during my search to find a vegan cheese sauce that’s just as cheesy, delicious, and satisfying as traditional mac and cheese. And I think I’ve finally got it!

I’ve been searching high and low to find the secret to making delicious vegan mac and cheese at home, and many recipes I’ve studied usually have the same general components - cashews, nutritional yeast, and non-dairy milk or water. However, when I found this recipe from Cookie and Kate I was very intrigued to see that her vegan mac and cheese recipe called for grated potato. I thought to myself - that’s genius! The grated potato would make the vegan cheese sauce even creamier than a cashew-based sauce.

This vegan mac and cheese recipe is worth the little extra effort that it takes. I’ll be the first to admit that grating potatoes isn’t exactly how I love to spend my time in the kitchen, but the potato really does add a deliciously creamy texture to the vegan cheese sauce. I recommend adding some chopped pimento and cayenne pepper to make this mac and cheese nice and spicy!

I also recommend adding some chopped broccoli florets to this mac and cheese for the best vegan broccoli mac and cheese of your life!

What are the ingredients for this vegan mac and cheese recipe?

This vegan macaroni and cheese requires a few key ingredients:

• Grated potato

• Raw cashews, soaked

• Nutritional yeast

• Rice Wine Vinegar

• Pimento

• Spices (listed below)!

Does this vegan mac and cheese taste just that traditional mac and cheese?

To be honest - nope. You won’t fool anyone into thinking that this vegan macaroni and cheese tastes just like the real deal, but trust me when I say it’s still delicious all on its own. The mix of spices and nutritional yeast give this a great mac and cheese-like taste and texture, but the two aren’t exactly the same. That being said, I do think you’ll enjoy this vegan recipe anyway!

Do I need any special equipment?

You will need a strong blender or food processor for the sauce. If you happen to have an immersion blender, lucky you! Use that instead.

Do I need to do any special prep?

Yep! Before you start cooking, be sure to read through the ingredients thoroughly so you can prep what you need beforehand. You will need to:

• Peel and grate a potato

• Soak raw cashews in boiling water for 1 hour

• Chop up broccoli florets (if using)

Recipe

Prep Time: 1 hr / Active Time: 15 mins / Cook Time: 15 mins

INGREDIENTS

• 8 oz dried macaroni

• 1 c broccoli florets, cut into small pieces

• 2 tbsp olive oil

• 1 onion, chopped

• 3 garlic cloves, chopped

• 1 1/2 cup potato, peeled and grated

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp dry mustard powder

• 3 tsp cayenne pepper

• 1 tsp salt

• 2/3 c raw cashews, soaked in boiling water for 1 hour, and drained

• 1 c plain non-dairy milk

• 2 tbsp diced pimentos

• 1/2 c nutritional yeast

• 2-3 tsp rice wine vinegar

DIRECTIONS

1. Cook the macaroni according to package directions. If using broccoli, add it to the pot of boiling water in the last 2-3 minutes. Drain and set aside.

2. Meanwhile, add a few tablespoons of olive oil to a large pot over medium heat. Add the onion and cook, stirring often, until the onion is tender, about 5 minutes.

3. Add the garlic, grated potato, pimento, and seasonings. Stir to combine.

4. Add the cashews and non-dairy milk and stir to combine. Let the mixture come to a simmer and cook until the potatoes are completely soft, about 10 minutes. Add more milk if needed.

5. Carefully transfer the mixture into a blender or food processor. Add the nutritional yeast and rice wine vinegar. Blend until the mixture is completely smooth. Add a bit more non-dairy milk if it’s too thick.

6. Taste the sauce, and blend in more seasonings as needed. It may need more salt, vinegar, or nutritional yeast.

7. Pour the sauce back into the large pot (heat turned off). Add in the cooked macaroni and broccoli, and stir until combined.

Adapted From: Cookie and Kate