Vegan Chipotle Mac and Cheese

Who doesn't love a great bowl of mac and cheese? But vegan chipotle mac and cheese are in a league all it's own. 

Although I make various vegan mac and cheese recipes, vegan chipotle mac and cheese are for adults with a child-like love for mac and cheese. 

• Cashew Miso Mac and Cheese Topped with Coconut Bacon
• Skinny Buffalo Cauliflower Mac and Cheese
• Kathy’s Yummy Vegan Chili Mac…Kid Tested; Mother Approved
• Skinny Creamy Butternut Penne with Broccoli
• Healthy Mac and Cheese

It's all about the cheesiness and the spices, as well as the added veggies to make it healthy.

VEGAN CHIPOTLE MAC AND CHEESE IS EASY TO MAKE

Vegan mac and cheese, although intimidating to some people, is simple to make.

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. 

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 it. 

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. 

VEGGIES IN THE VEGAN CHIPOTLE MAC AND CHEESE

Since I consider chipotle mac and cheese more of an adult mac and cheese, I included veggies adults like, such as broccoli, mushrooms, 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, and throw the broccoli in and drain together. 

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. 

IT'S ALL ABOUT CHIPOTLE MAC AND CHEESY SAUCE 

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 Skinny Nacho “Cheese” Sauce, by all means, use that and add an adobo chili pepper. 

Furthermore, if you prefer my cashew and miso cheese in Cashew, Miso Mac and Cheese Topped with Coconut Bacon, add an adobo. 

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 for your mac and cheese.  

HEAT WARNING: ADD SLOW AND TASTE AS YOU GO

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! 

Then, you toss it all together and spoon it into the bowls. 

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. 

I have experienced epic fails throughout learning to cook plant-based food, resulting in going out to dinner or a carry-out run. So, when the family loves something I make and share it with you, I smile and share. 

When you are craving comfort food, try a little chipotle mac and cheese!

If you love creamy, delicious vegan pasta recipes, try these yummy recipes:

• Lemon Pasta
• Bruschetta Pasta
• Buffalo Chicken Pasta
• Cajun Pasta Salad
• Enchilada Pasta
• Pesto Pasta with Mushrooms
• Vegan Chili Mac
• Healthy Mac and Cheese
• Buffalo Cauliflower Mac and Cheese

Yield: 6 servings

Vegan Chipotle Mac and Cheese

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Indulge is an adult version of a childhood favorite. Vegan Chipotle mac and cheese is all about savory, spicy goodness. So, dig in.

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Ingredients

Chipotle Cheese Sauce

• 1 cup raw almonds, soaked overnight, rinsed and drained
• 1/4 cup water
• 1 cup unsweetened unflavored almond milk (or plant-milk of choice)
• 1/4 cup fresh lemon juice
• 1/4 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 or 2 dashes cayenne pepper (optional)

Other Ingredients

• 1 16 ounce bag whole-grain or gluten-free Farfalle (Bow-tie pasta)
• 1 head broccoli, core removed and cut into florets
• 16 ounces bottom mushrooms, sliced (or mushrooms of choice)
• 1 yellow onion, sliced this 
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

ALMOND CHIPOTLE CHEESE SAUCE

1. Soak raw almonds overnight, drain, and place in a large blender cup.
2. Add all other ingredients.
3. Blend on high until creamy

PASTA AND VEGETABLES

1. Fill a large pot with water and add a few teaspoons of salt.
2. Bring to a boil.
3. Add pasta, stir, and reduce heat to simmer
4. Cook according to pasta instructions (my pasta took 13 minutes to cook)
5. In the meantime, heat a skillet to medium heat and saute garlic and onions, until onions are translucent.
6. Use a little vegetable broth, so the onions and garlic don't stick.
7. Add mushrooms and continue cooking with the onions and garlic until mushrooms are browned.
8. Add vegetable broth as needed, so vegetables don't stick.
9. Add salt and pepper to taste.
10. When the pasta has 5 minutes remaining, add the raw broccoli to the pasta water, and stir.
11. When the time is up to drain the pasta, drain the pasta and broccoli together in a colander.
12. Add noddles and broccoli back to the pasta pot.
13. Then, add sauteed mushrooms and onions.
14. Next, pour the cheese sauce over the noodles and vegetables.
15. Stir, and serve.

Notes

• 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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  365 Everyday Value, Almonds, 16 oz
• 
  San Marcos, Chilpotle In Adobo Sauce, 7.5 Ounce
• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
• 
  DeLallo Organic Whole Wheat Farfalle No.87 - 16 oz

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 300Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 736mgCarbohydrates 40gFiber 8gSugar 6gProtein 14g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

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! 🙂

www.kathysvegankitchen.com/about-me