Vegan Jalapeño Chickpea Mac and Cheese Recipe
This Vegan Jalapeño Chickpea Mac and Cheese is a kid-friendly, gluten-free, and flavorful weeknight meal perfect for the whole family. Featuring a creamy dairy-free cheese sauce made with nutritional yeast and a spicy roasted jalapeño chickpea topping, this recipe combines comfort food with plant-based nutrition in just 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 7 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan American
- Diet: Vegan
Ingredients
Roasted Jalapeños and Chickpeas
- 2 sliced jalapeños, deseeded (keep a few seeds intact for extra spice)
- 1 can (15 ounces) chickpeas, drained
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic salt or onion salt
- 3 Tablespoons olive oil or avocado oil, divided
- Pinch of kosher salt and pepper, to taste
Pasta
- 16 ounces (2 boxes) gluten-free pasta shells
- Water for boiling pasta
- 2 teaspoons salt (for boiling water)
- ½ teaspoon minced garlic or ¼ teaspoon garlic powder
- ¼ teaspoon salt and pepper, to taste
Cheese Sauce
- 1 cup non-dairy milk (such as almond, soy, or oat milk)
- ½+ cup vegetable broth or water (adjust for desired thickness)
- ⅔ to ¾ cup nutritional yeast
- ½ teaspoon minced garlic or ¼ teaspoon garlic powder
- 1 to 1¼ Tablespoons arrowroot starch or tapioca starch
- Optional: 2 teaspoons Tabasco or ¼ teaspoon smoked paprika
Instructions
- Preheat and Prepare Jalapeños: Preheat your oven to 400°F. Slice the jalapeños into ¼-inch to ½-inch thick pieces to ensure even roasting without burning.
- Season and Roast Jalapeños and Chickpeas: In a bowl, mix the sliced jalapeños, drained chickpeas, paprika, chili powder, cumin, garlic salt, pinch of kosher salt, pepper, and 1 tablespoon of olive oil. Spread the mixture evenly on a baking sheet and roast in the oven for 15-20 minutes until slightly charred and fragrant.
- Cook Pasta: While the veggies roast, bring a large pot of salted water to a boil. Add 2 teaspoons of salt and cook the gluten-free pasta according to package instructions until al dente. Drain thoroughly and return the pasta to the pot over low heat.
- Sauté Pasta with Garlic and Oil: To the warm pasta, add 2 to 3 tablespoons of olive oil, ½ teaspoon minced garlic, and ¼ teaspoon salt and pepper. Toss gently to coat and let the flavors infuse on low heat.
- Make the Cheese Sauce: In a small saucepan, whisk together the non-dairy milk, vegetable broth or water, nutritional yeast, minced garlic, and arrowroot starch until smooth. Bring this mixture to a quick boil over medium heat, then reduce to low and stir continuously until it thickens into a creamy, cheesy sauce. Adjust thickness by adding a few more tablespoons of milk if needed.
- Combine Sauce with Pasta: Pour the cheese sauce into the pasta and mix thoroughly. If the mixture seems dry, add 1-2 more tablespoons of olive oil and toss to coat evenly.
- Add Roasted Jalapeños and Chickpeas: Remove the roasted jalapeños and chickpeas from the oven and fold them gently into the cheesy pasta mixture. Season with additional salt and pepper if desired.
- Serve and Garnish: Serve warm, garnished with fresh cilantro if you like. Enjoy your creamy, spicy vegan mac and cheese!
Notes
- Keep some jalapeño seeds if you prefer a spicier dish.
- Adding extra salt to pasta water improves pasta texture and flavor.
- The cheese sauce thickness can be customized by adjusting the liquid quantity.
- Use gluten-free pasta to keep this recipe gluten-free.
- Optional Tabasco or smoked paprika adds depth and smoky spice to the sauce.
- Arrowroot or tapioca starch is used to thicken the sauce without gluten.
- Garnish with fresh herbs like cilantro or parsley for added freshness.
