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Spicy Vegan Mac and Cheese

This Spicy Vegan Mac and Cheese is healthy, savory, and packed with plant-based flavor! Made with whole food ingredients.
5 from 1 vote
Print Recipe

Ingredients
  

  • 1 Lb Pasta
  • 1 1/2 Russet Potatoes peeled and chopped into cubes
  • 1 Roasted Red Pepper from a jar
  • 2 Cloves Garlic
  • 1 Tbs Yellow or White Miso
  • 1/8 Cup Chipotle Hot Sauce
  • 1/8 Cup Barbecue Sauce
  • 1/8 Cup Olive Oil
  • 1/2 Tbs Fresh-Squeeze Lemon Juice or more if needed
  • 1/4 Cup Nutritional Yeast
  • 1 Tsp Chipotle Powder
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Garlic Powder
  • 1/8 Tsp Smoked Paprika
  • 1 Tsp Salt or more if needed

Instructions
 

  • Bring a pot of water to boil. While water is heating up, peel your potatoes and chop into 1" cubes.
  • Boil the potatoes for about 5-10 minutes, or until they can be pierced with a fork (but not too mushy). Check often to ensure doneness.
  • When the potatoes are ready, drain and carefully add to your blender. You can let them cool first if possible. Then, add in all other ingredients and blend on high for AT LEAST 30-60 seconds. If you don't have a high-speed blender, blend for even longer to ensure creaminess.
  • Taste, and adjust seasonings if needed. I added a little more lemon juice and salt.
  • Then, cook your pasta of choice in salted water until al dente. When done, drain and toss with the sauce.
  • Add any toppings you like - I used chopped almonds, but breadcrumbs would also be delicious!
  • Enjoy!

Notes

  • For the chipotle hot sauce, I recommend Cholula or Siete brands. But any kind will do! However, I wouldn't recommend buffalo or Frank's hot sauce.
  • Yes, I added fresh garlic and garlic powder. Each has a very different taste, and adds a lot to the recipe!