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Vegan Jalapeno Mac & Cheese

  • Author: Jessi Heggan
  • Prep Time: 60
  • Total Time: 90


  • 1.5 cups raw cashews, soaked
  • 1 Tbsp oil
  • 1 cup onion, chopped
  • 4 jalapeno, seeded and coarsely chopped
  • 4 garlic cloves, chopped
  • 1 ¼ cup canned coconut milk (I used lite)
  • 1.5 tsp sea salt
  • ½ tsp oregano
  • ¼ cup nutritional yeast
  • ½ tsp chili powder
  • 4 cups gluten-free pasta shells (I use this one)


  1. Add the raw cashews to a small saucepan and fill with water. Bring to a boil and then take the pan it off the heat and put a lid on top and let soak for about one hour.
  2. Heat a skillet to medium heat and add the oil and sauté the onions for about 5 minutes and then add the jalapeno and garlic and sauté for another 2-3 minutes and remove from the heat.
  3. Strain the cashews and then rinse them and add to a blender with the onions, jalapeño, garlic, coconut milk, sea salt, oregano, nutritional yeast and chili powder.
  4. Blend until mixture smooth.
  5. Cook the noodles and strain and add back the pot and turn the stove to medium, low heat. Add the jalapeno cheese and stir to combine and slowly heat.
  6. Serve once mixture is hot.


  • You may need to adjust the amount of jalapeño if they are not spicy enough or too spicy. I would taste the mixture as you go.


  • Serving Size: 6