You know those days when all you crave is comfort and carbs? I have always had those days in the States, but living far from home has increased them exponentially. Nothing keeps me comforted, satisfied and feeling at home like Mac & Cheese. Vegan Mac & Cheese of course!
The best way to have Mac & Cheese is with a kick of spice. I grew up in California, so hot sauce is a necessity…Always. I was ecstatic when I found some Tapatio in Lusaka after my secret stash had finally run out. I would have preferred some Chalula’s, but beggars can’t be choosers I guess.
Some comfort foods backfire a little when you are feeling particularly low. Although they do wonders in taste, sometimes they sit a little heavy and wind up weighing you down. Not this Mac & Cheese! This spicy vegan Mac & Cheese is the perfect combination of comfort and health. It has carrots and sweet potatoes loaded with vitamins and comforting carbs.
We can put a slight twist on the Bad Vegan Lady’s favorite motto and reaffirm that COMPASSIONATE CARB CALORIES DON’T COUNT.
That’s right ladies and gentlemen! Pasta is not your enemy. Although, to tell the truth, I never actually got convinced it was.
If you are worried about the spice. Just stop! This recipe can easily be toned down for those who don’t like that much spice. But for the truly brave and those fire tongue dancers, this recipe will be a walk in the park.
One way to keep the spice mild is by sauteing the onions, jalapenos and garlic. This will draw out some of the sweetness in the onions as well as tone down the jalapeno’s potency. You can also de-seed the jalapenos before adding them into the food processor.
The food processor makes this recipe easy and fast. It’s nothing more than chop, boil, blend and serve. That’s why when I am having a homesick night and need some food comfort, this recipe is my go-to.
I turn on my California play list (that has both lots of country and every song I can think of that says California at least once) and get to work.
In less than an hour, I am sitting down to a spicy comfort meal that takes me home every time. I hope that you can find a little comfort and a lot of deliciousness as you try out this recipe.
Don’t forget to invite a friend to enjoy with you. Nothing is as comforting as sitting down to share a home cooked meal with someone you care about.
| Prep Time | 10 minutes |
| Cook Time | 25-30 minutes |
| Passive Time | 3-4 hours soaking |
| Servings |
people
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- 2 cups macaroni dried
- 1 cup sweet potato peeled and diced
- 1 cup carrots peeled and diced
- 1 tablespoon olive oil
- 1 small red onion
- 1-2 jalapenos leave seeds in for a spicier kick, or remove seeds for a milder kick
- 2-3 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 cup raw cashews soaked, 3-4 hours
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon mustard
- 3/4 cup water preferably use liquid from pot of boiled veggies
- salt and pepper to taste
- paprika for garnish
Ingredients
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- Bring several cups of water to boil in a pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.
- In a separate frying pan, saute chopped onions, jalapenos and garlic until soft, about 5 minutes.
- When the boiled veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place into the food processor. Reserve ¾ cup of that cooking water to slowly add to your cheese sauce mixture, depending on how thick you want it.
- Add the remaining ingredients. Blend until smooth.
- Cook macaroni al dente, according to package instructions, drain, and set aside. (Water Saving Tip: I just add a little more water to the pot and boil my macaroni in the boiled veggie water).
- Pour sauce over your cooked macaroni noodles in a dish of your choice, fold into the noodles, taste for salt. Serve with paprika and hot sauce. Enjoy immediately!