If you’ve been following this blog for a couple of years you know that I have a slight obsession with vegan mac ‘n’ cheese. I’ve even had whole months dedicated to various crazy mac recipes. Now, just in time for the holiday weekend, I have a spicy, new dish that you will love: Chipotle Mac and Cheese!

This recipe was inspired by two things: a few incidents where I used vegan mayo in my mac and cheese instead of margarine and LOVED IT, and the release of Sir Kensington’s new Chipotle Fabanaise. Yes, you read that correctly, vegan mayo made with freakin’ Aquafaba! (The water left over from a can of chickpeas)

I first fell in love with their product when I was at Expo West this past March. People trying their original and chipotle flavors (with fries, obviously) crowded the both; so of course I found myself semi-addicted to the spicy, bold flavor of the Chipotle Fabanaise.

They’ve finally released Fabanaise into the wild, where you can find it at Whole Foods, but can also use their store locator to see if it’s in any other stores near you! Maybe you want a $1 off coupon as well? 😉

Now that you are on your way to procuring some delectable vegan mayo, you can make this dish! I have to say, this recipe placed in the top 3 macs that I’ve made so far; it’s that good. This spicy, creamy mac and cheese with sautéed onions and bell peppers mixed in, then finished off with a crunchy topping before being baked to golden perfection is something you will seriously enjoy. Plus, it’s all gluten-free!

Lastly, the cheese sauce is a slightly modified version of the Cheddar Sauce from my cookbook, and I find myself making all of the time. I highly suggest whipping up a batch of this mac and bringing it to a cookout or BBQ this weekend to show people just how awesome and flavorful vegan eats can be!

One year: Grilled Pineapple Salsa / Two years: Southwestern Kale Salad / Three years: Vida Vegan Con! / Four years: Black Bean Party Burgers

Continue to Content Chipotle Mac and Cheese Yield: 4 -6 Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes This creamy, spicy Chipotle mac and cheese would make a tasty addition to any summer gathering! Print Ingredients Chipotle mac and cheese 3/4 cup raw cashews, soaked in hot water for 30 minutes

3/4 cup water

5 tablespoons Sir Kensington's Chipotle Fabanaise

1/4 cup nutritional yeast

1 tablespoon tapioca starch/flour

1 tablespoon tomato paste

1 tablespoon coconut vinegar

2 teaspoons onion powder

1 teaspoon dijon mustard

1 teaspoon salt, or to taste

1/4 teaspoon smoked paprika

1/4 teaspoon ground chipotle powder

Pinch of turmeric, for color

1 teaspoon coconut oil

1/2 cup half moons of red onion

1/2 cup sliced green bell pepper

2 1/2 cups gluten-free brown rice pasta, see note Topping 3 tablespoons original-flavor gluten-free bread crumbs

2 tablespoons almond meal

1/2 teaspoon onion powder

1/4 teaspoon salt

2 tablespoons chopped green onion, for garnish Instructions Place cashews, water, Chipotle Fabanaise, nutritional yeast, tapioca starch, tomato paste, coconut vinegar, onion powder, dijon mustard, salt, smoked paprika, chipotle powder and turmeric in a blender. Puree until very smooth and set aside. In a small sauce pan, warm coconut oil over medium heat. Once hot, sauté onions and bell peppers until the onions are translucent and the peppers have softened. Set aside. While the peppers are cooking, follow directions for cooking the pasta. Once cooked (make sure the noodles aren't too soft), drain the cooking water (reserve 1-2 cups, refer to note*). Pour cheese sauce over the pasta and add onion/pepper saute. Cook over low until the tapioca has dissolved and the sauce is smooth. If you'd like it to be creamier, add in a few spoonfuls of the pasta cooking water. Place mac and cheese into a small casserole dish, lined with a light coating of oil (I used an 8" souffle dish, but you could use an 8"x8" square dish). In a small bowl, mix the bread crumbs, almond meal, onion powder, and salt. Sprinkle it over the top of the mac and lightly spray the top with cooking oil; place under a broiler for up to 5 minutes, or until the crust turns golden brown. Take out of the oven and wait 5 minutes before topping with green onions and serving. Notes *The reserved water leftover from cooking the brown rice pasta is filled with starch, so it is great to use in place of non-dairy milk to add more moisture to the cheese sauce. It is doubly great for when you're reheating the mac and you need to rehydrate the sauce! Nutrition Information: Yield: 4 Serving Size: 1 grams

Amount Per Serving: Unsaturated Fat: 0g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram

No really, I dare you to make this mac for some non-vegan friends and see what they think!

This post has been sponsored by Sir Kensington’s, with all opinions being honest and my own. Collaborations with companies make it easier for me to keep the free content coming to you!