Indulge is an adult version of a childhood favorite. Vegan chipotle mac and cheese is all about savory, spicy goodness. Then add some healthy veggies for good measure, and love the flavors! Mac and cheese isn't just for kids.
Who doesn't love a great bowl of mac and cheese? Vegan chipotle mac and cheese is in a league all its own.
Although I make various vegan mac and cheese recipes, vegan chipotle mac and cheese is for adults with a child-like love for mac and cheese and who loves a little spicy decadence.
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It's all about the cheesiness and the spices, as well as the added veggies to make it healthy.
Ingredients
- Onion: I chose white onion for its strong defined taste. When combined with garlic, the combination creates a great base for this spicy pasta recipe.
- Garlic: I always prefer fresh garlic to jarred garlic.
- Mushrooms: I consider mushrooms the meaty component of this pasta recipe.
- Broccoli: I love broccoli in this chipotle mac and cheese because broccoli holds the flavor of spices. Another reason I like to use broccoli, I cook it briefly when cooking the noodles.
- Parsley: Parsley brings a fresh taste to the pasta dish, and gives it a beautiful garnish.
- Baby Bell Peppers: I chose baby bell peppers because of the varying colors and bite-sized slices.
Substitute Ingredients
- Choose yellow onion or red onion instead of white onion. However, green onions or kees provide a more mild onion flavor.
- Cauliflower is a great alternative to broccoli and can be cooked with noodles similar to broccoli.
- Cilantro is a great addition to this recipe for a more specific Mexican herb option.
- Choose red bell peppers instead of baby bell peppers.
Vegan mac and cheese, although intimidating to some people, is simple to make.
Cheese Sauce Ingredients
The sauce, for example, all blends in one blender cup. Then all it takes is boiling noodles and adding your favorite veggies.
Even though I usually make vegan mac and cheese sauce from cashews, potatoes, carrots, or butternut squash, this one is made with raw almonds.
- Raw Almonds: I Always buy organic raw almonds. Similar to cashews, almonds make a wonderful creamy base for a cheese sauce.
- Water: Water is used to thin the sauce.
- Unsweetened Unflavored Plant Milk: I prefer oak milk because of its creaminess, but any plant milk works.
- Fresh Lemon Juice: Fresh lemon juice is preferred for this recipe. The acidic component and citrus flavors help to balance out the ingredients.
- Nutritional Yeast: I love nutritional yeast for its natural cheesy taste when added to a sauce.
- Garlic: Garlic gives the sauce a warm and buttery flavor. Again, I prefer fresh garlic.
- Soy Sauce: Soy sauce adds an umami flavor which adds a savory taste to the sauce.
- Sea Salt: Whenever sea salt is added to any recipe, it enhances the flavors in the rest of the sauce ingredients.
- Garlic Powder:
- Adobo Chili Pepper: adobo chili peppers are found in a small can in the Mexican section of the grocery store.
- Cayenne: Cayenne pepper adds more heat to the sauce; however, if you are sensitive to spice, skip this ingredient, or add a small amount at a time and taste until desired spice is achieved.
Sauce Substitutions
- Recently, I tasted Bitchin Sauce at my local Costco. WOW! is all I have to say, but unfortunately, it's loaded with oil. Of course, that's code for me to try to duplicate the recipe.
- You could use Bitchin sauce instead of making your own in a pinch, but I think the Bitchin sauce is a bit too thick and more like a dip than a sauce.
- So, if you plan to use a bitchin sauce shortcut, you may want to add water or almond milk to make it thin enough for vegan mac and cheese.
- For a nut-free option, choose white beans or silent tofu as the base of the cheese sauce. However, reduce the water by ½.
Since I am all about trying new things, I use raw almonds instead of cashews or all carrots and potatoes for this chipotle mac and cheese recipe.
But, if you already love my vegan nacho cheese sauce, by all means, use that and add an adobo chili pepper.
Furthermore, if you prefer a cashew cheese sauce try cashew, miso mac, and cheese, and add a little adobo sauce.
Now, let's talk about almonds and making a chipotle cheese sauce for adult vegan chipotle mac and cheese.
Like cashews, almonds are best if soaked overnight, but this isn't necessary if you have a powerful blender. Because I plan what I am making ahead of time, I always soak my nuts when making a sauce.
Then, all you need to do is combine all the ingredients in the blender. As a result, you get a fabulous chipotle cheese sauce fo
How to Make the Recipe
Since I consider chipotle mac and cheese more of an adult mac and cheese, I included veggies adults like, such as broccoli, mushrooms, baby bell peppers, and onions. Despite my choices, feel free to go veggie crazy and add any veggies you love.
One of my favorite kitchen time-saving tips I always recommend is cooking the broccoli while cooking the noodles. Not only does this hack save you time, but it also saves another pan. Wait until the last five minutes of cooking the noodles, throw the broccoli in, and drain together.
Then. rinse the noodles and the broccoli in a colander.
Sauteed mushrooms and onions, though simple to prepare, are savory and delicious! Without a doubt, mushrooms clearly stand out as one of my favorite vegetables. Not only are mushrooms similar to little sponges, they literally soak up any spices.
And, the combination of garlic, onions, and mushrooms is like a marriage! To me, mushrooms are like vegan steak, bringing an elegant compone to a dish. And, since this is adult vegan chipotle mac and cheese, bring on the mushrooms.
Recipe FAQs
This macaroni and cheese are smoky, spicy, and absolutely delicious. You can adjust the spice level by adding more or fewer chipotles.
Philippine adobo has a characteristically salty and sour (and often sweet) taste, in contrast to Spanish and Mexican adobos which are spicier or infused with oregano.
Caribbean Jerk Seasoning may also be considered another alternative for adobo seasoning if you want something new to cook. What is this? The ingredients include thyme, allspice, ginger, nutmeg, cinnamon, black pepper, and cloves. You may also add cayenne pepper for heat
Tips
- I strongly suggest adding the adobo chili pepper in pieces rather than a whole pepper as far as spice level. Furthermore, the adobo sauce is quite spicy as well, so tread lightly.
- Although a fabulous pinch of heat, the cayenne packs a punch if you are sensitive to hot food. For that reason, add cayenne slowly and taste as you go!
- Remember, everyone has different tastes, so just because I love it hot doesn't mean everyone shares in my spicy love. So, please remember to taste as you go!
And, watch your family gobble it up as they have never eaten before. My husband, for instance, wanted to lick his bowl. Of course, I consider that a win.
When you are craving comfort food, try a little chipotle mac and cheese! It doesn't disappoint!
Suggested Pasta Recipes
If you love this vegan chipotle mac and cheese recipe, give us a 5-star review and a comment below! We would love to hear from you!
📖 Recipe
Vegan Chipotle Mac and Cheese
Ingredients
Chipotle Cheese Sauce
- 1 cup raw almonds soaked overnight, rinsed and drained
- ¼ cup water
- 1 cup unsweetened unflavored almond milk (or plant milk of choice)
- ¼ cup fresh lemon juice
- ¼ cup nutritional yeast
- 4 cloves garlic
- 1 Tablespoon soy sauce or Tamari
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 adobo chili pepper plus 2 teaspoons adobo sauce
- 1-2 dashes cayenne pepper optional
Other Ingredients
- 16 ounces whole-grain or gluten-free Farfalle Bow-tie pasta
- 1 head broccoli core removed and cut into florets
- 16 ounces button mushrooms sliced (or mushrooms of choice)
- 1 yellow onion sliced thin
- 6 baby bell peppers, sliced thin
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
Almond Chipotle Cheese Sauce
- Soak raw almonds overnight, drain, and place in a large blender cup.
- Add all other ingredients.
- Blend on high until creamy
Pasta and Vegetables
- Fill a large pot with water and add a few teaspoons of salt.
- Bring to a boil.
- Add pasta, stir, and reduce heat to simmer.
- Cook according to pasta instructions (my pasta took 13 minutes to cook)
- In the meantime, heat a skillet to medium heat and saute garlic and onions until onions are translucent.
- Use a little vegetable broth so the onions and garlic don't stick.
- Add mushrooms and continue cooking with the onions and garlic until mushrooms are browned.
- Now, add the sliced baby bell peppers
- Add vegetable broth as needed, so vegetables don't stick.
- Add salt and pepper to taste.
- When the pasta has 5 minutes remaining, add the raw broccoli to the pasta water and stir.
- When the time is up to drain the pasta, drain the pasta and broccoli together in a colander.
- Add noodles and broccoli back to the pasta pot.
- Then, add sauteed mushrooms, onions, and baby bell peppers.
- Next, pour the cheese sauce over the noodles and vegetables.
- Stir, and serve.
Notes
- For a nut-free option, choose white beans or silent tofu as the base of the cheese sauce. However, reduce the water by ½.
- It can be made gluten-free with gluten-free pasta
- Any noodle shape can be substitutes
- Allergic to almonds, an alternative sauce is nacho cheese sauce
- Looking for a cashew cheese sauce, try miso cashew cheese sauce
- Add any vegetables you enjoy
- Spicy ingredients like adobo chili and sauce, and cayenne should be added slowly, and you should taste test as you go.
- Chipotle mac and cheese reheats well for leftovers and lunch.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Sam Baldwin
I used entire packet of silken tofu no water but 1/2 c milk… I added lots of veggies and was afraid it wouldn’t be enough sauce. It was perfect. Perfect heat too. Definitely adding to my rotation. Thanks!
Kathy Carmichael
Hi Sam, I'm so glad you liked it. The sauce goes a long way. Thank you for sharing. I appreciate the feedback.
Anonymous