I’ve been wanting to try a vegan mac and cheese for a long time now but I’ve always been afraid that it just won’t compare to regular (non-vegan) mac and cheese. I am happy to report that this vegan jalapeno chickpea mac and cheese is AMAZING. Even my very anti-plant-based husband absolutely loved this mac and cheese. In fact, I honestly don’t think I’ll ever try a different mac and cheese recipe for the rest of my life. Why would I? This one is seriously that good.
I will say though, this is not exactly that gooey kind of mac and cheese but I don’t mind that a bit. Another bonus to this recipe? It’s spicy! You can definitely adjust the amount of spice to suit your tastes but that drizzle of sriracha on top really puts this mac and cheese over the top. I wish I was stuffing this into my face right now.
The original recipe is from Cotter Crunch and you can find it here.
The spice comes from the jalapenos, red pepper flakes, and the sriracha. If you prefer a less spicy dish, buy a larger jalapeno (the smaller the pepper, the spicier as a rule) and remove the seeds before chopping. You can also use less red pepper flakes and only add sriracha to taste.