Vegan Jalapeno Mac and Cheese Recipe

Before we get to the Jalapeno Mac and Cheese recipe, I want to get one thing straight… I never thought I would live a completely plant-based lifestyle.

That being said, vegetarianism was easy-peasy! I never enjoyed the taste of meat. I simply switched out proteins, dressing the meal up exactly the same. I felt renewed! Digestive woes had begun to subdue, and I lost some excess body fat.

Unfortunately, it was still normal for me to binge eat entire boxes of Cheez-Its (sorry mom!). Each time being reminded of why I never wanted to be a vegan. I grew up smothering cheese on everything!

I’m talking about the giant bags of Costco brand “Mexican Blend” in our fridge 100% of the time!

Turns out, cheese is chock full of naturally occurring chemicals called Casomorphins. These cause a “morphine-like addiction” with symptoms of “sedation, sleep induction, and depression“. This completely explains the feeling of physical addiction. It feels like deprivation at first, but after a few short weeks I was free of the strong desire to smother it on everything.

Going vegan would have been way less intimidating if I had known beforehand!

Long story short…

I still love the taste of cheese, especially if I have the munchies 😉 ! Nothing is worse than a bad Vegan Mac and Cheese recipe makeover. It’s practically an insult to call the that typically bland, goopy mess “Mac N Cheese”!! This is why I am completely ecstatic to share this Vegan Jalapeno Mac and Cheese recipe. The creamy, cheesyness of this recipe has yet to be beat! The nutritional yeast and spices do an excellent job turning the soaked cashews into a thick, creamy “cheese” sauce. Jalapenos complete the recipe by adding the perfect amount of heat!

The recipe is actually my partner’s, and luckily the heat is completely adjustable. His recipe originally included one Jalapeno (seeds included) and I could barely tolerate the heat. He stealthily increased the amount each time. Months later I asked why it seemed to be a tad bit hotter, he informed me that a full six jalapeños were used. Woah!

Nick @ ServingRealness.com Serves 9 Bowls of Mac 99 Vegan Jalapeno Mac and Cheese Recipe 4 hr, 15 Prep Time 20 minCook Time 4 hr, 35 Total Time Save Recipe Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 1 cup raw cashews (soaked 4-6 hours (or overnight))

10-12 oz whole wheat macaroni noodles

1/2 yellow onion (diced)

1 1/2 cup vegetable broth (low-sodium)

1 tablespoon cornstarch

1/2 teaspoon cumin

1 teaspoon chili powder

1/4 teaspoon garlic powder

3 tablespoons nutritional yeast

1-6 fresh jalapeños (with seeds and stems removed)

Salt and pepper to taste

Oil for sautéing and greasing

Bread crumbs and vegan cheese for topping (optional) Instructions Soak cashews for 4-6 hours, or overnight Preheat oven to 375° Boil macaroni for 5-6 minutes (we don’t want it to overcook!) Sauté the onion until translucent Add the soaked (and drained) cashews, cooked onion, vegetable broth, cornstarch, and spices to a high-speed blender Process until smooth and creamy Add the half-cooked macaroni to a baking dish lightly greased with olive oil Pour the sauce mixture over macaroni, and stir to coat noodles Finish with the optional bread crumbs and cheeze Bake for 15 minutes, you’ll see the mixture bubbling nicely Let cool before devouring! Notes I opted for low-sodium Vegetable Broth and completely Organic ingredients Start with one Jalapeno, feel free to deseed if necessary! Nutrition Calories 99 cal Fat 7 g Carbs 7 g Protein 2 g Click Here For Full Nutrition, Exchanges, and My Plate Info 7.8.1.2 51 Nick Abell

Also, despite the hesitation, I just celebrated my five-year veganniversary. I have never been so happy in my life 🙂

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