Smoky Jalapeno Vegan Mac 'n' Cheese
Cheesy, crispy, and ultra-creamy…you need this Smoky Jalapeno Vegan Mac n’ Cheese in your life. You didn’t know it, but now you do.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
- 1 cup cashews 150 g, soaked
- 3 cups dry macaroni 300 g
- 1 jalapeno
- 1 carrot roughly chopped
- ¼ cup nutritional yeast 30 g
- ¼ tsp each chili, cumin, salt, smoked paprika
- 1 clove garlic
- 1 cup water 240 mL
- ½ cup panko breadcrumbs 25 g
- 1 Tbsp olive oil 15 mL
- Pinch each salt and pepper
Prep: Soak cashews in water overnight (or in very hot water for 1 hour). Cook macaroni al dente. Meanwhile, broil jalapeno on top rack of oven until blackened, then remove skin, ribs, and seeds. Finally, add carrots and a few tablespoons of water to a microwave-safe dish. Cover with plastic wrap and microwave until fork tender, about 4 minutes. Drain water.
Macaroni Time: In a blender, combine cashews, de-seeded jalapeno, drained carrot, nutritional yeast, spices, garlic, and water to a blender. Blend until smooth. Combine with cooked macaroni.
Get Crispy (optional, but recommended): Transfer macaroni mixture to an oven-safe dish. Combine panko, oil, salt, and pepper in a small bowl, then sprinkle on top of macaroni. Broil until golden brown on top, just a few minutes.
Serving: 1serving | Calories: 324kcal | Carbohydrates: 42.3g | Protein: 9.7g | Fat: 13.7g | Sodium: 116mg | Potassium: 267mg | Fiber: 2.6g | Sugar: 2.9g | Calcium: 20mg | Iron: 2.9mg