Vegan Chipotle mac and cheese. Roasted Tomato Chipotle Mac and Cheese with Cauliflower sauce. Vegan Soyfree Recipe. Can be Gluten-free and Nut-free. Jump to Recipe
I was thinking of posting a bread today, then decided to make some cheesy pasta for lunch instead and hence the post. mmmm.. mmmmm.. Most days my confort food is things like Gobi Aloo or daal chawal(daal and rice) or rajma chawal( red kidney beans curry and rice).. but there are days when I or hubbs get a pasta craving.
I did not even like mac and cheese before, but the vegan mac and cheese from Bang Bang Cafe (which is 1 block from my house) is delicious and off I went to the kitchen to make me some.
Hubbs and me both were never too fond of cheese and most of our pasta preps usually are a way to eat more veggies. But now with no need for the real cheese, the fresh creamy sauces can be taken to a whole new level with a little twist here and there!
This cheesy sauce feels light on the tummy, has cauliflower cream, some caramelized cherry tomatoes and onions, smoky chipotle pepper flakes and nutritional yeast for the cheese flavor. The mild smoky chipotle peppers and the roasted tomatoes make this one delicious sauce. Adjust the peppers, nutritional yeast, salt to taste. Make more or less sauce per preference.
I am out of elbows, so this is a colorful shells mac and cheese. Use gf pasta for a gf version.
Cherry tomatoes caramelizing with red onions below. sizzle!
Chipotle pepper flakes, Cauliflower and water added to the tomatoes..
Vegan Chipotle Mac and Cheese. Roasted Tomato Chipotle Mac n Cheese with Cauliflower sauce.
Vegan Chipotle mac and cheese. Roasted Tomato Chipotle Mac and Cheese with Cauliflower sauce. Vegan Soyfree Recipe. Can be Gluten-free and Nut-free.
Servings: 2
Calories: 246kcal
Ingredients
- 1 cup (60 g) uncooked Pasta I used spinach and tomato shells
- 2 teaspoons organic canola oil
- 1/2 cup (74.5 g) cherry or grape tomatoes or regular chopped
- 1/4 cup (35 g) red onion slices
- 1-2 teaspoons (1 teaspoons) chipotle pepper flakes to taste, add mroe later if needed
- 1/8 teaspoon (0.13 teaspoon) black pepper
- 1/4 teaspoon (0.25 teaspoon) garlic powder or 2 cloves of garlic chopped
- 1/3 (0.33 ) heaping cup grated Cauliflower
- 3/4 cup (187.5 ml) water substitute half with non dairy milk for creamier sauce
- 1.5 Tablespoon ground raw cashew or use other thickening options, a few Tablespoons cornstarch or flour for a nutfree sauce
- 1/4 teaspoon (0.25 teaspoon) salt or to taste
- 1 tbsp nutritional yeast (less or more to taste)
- Topping: 1 Tablespoon coarsely ground raw cashew or bread crumbs mixed with nutritional yeast flakes to taste
Instructions
- Cook the pasta according to instruction.
- In a large pan, add 2 teaspoons oil and heat on medium high.
- Drop in halved cherry tomatoes, or cubed regular tomatoes and onion slices.
- Arrange them in one layer and cook for 8-10 minutes until caramelized to your preference. (You can also roast the tomatoes in the oven at 450 degrees f / 230ºc for 20+ minutes. * To make oil-free, dry roast the tomatoes and onions in the oven till slightly caramelized. Or you can cook them on medium heat in evoo for a non scorched taste. )
- Add chipotle pepper flakes, garlic powder and black pepper to the pan and mix for a few seconds.
- Add the grated cauliflower, salt and water and bring to a boil. (add more grated cauliflower for thicker sauce. You can also use small chopped cauliflower. Cover and cook till tender)
- Let the mixture cool a bit. (If using flour or starch, add to the boiling mixture and mix well).
- Blend this mixture with ground cashew and nutritional yeast, into a smooth paste and return to the pan.
- Add the pasta, toss, taste and adjust salt, spice, nutritional yeast, mix and bring to a boil on low-medium.(2 minutes)
- Remove from heat. Let it sit for a minute before serving.
- Top with coarsely ground cashew or bread crumbs mixed in with nutritional yeast for a cheesy sprinkle or any non dairy cheese before serving.
- You can also add roasted veggies, blanched broccoli or greens to make this a complete meal
Notes
Nutritional values based on one serving
Nutrition
Nutrition Facts
Vegan Chipotle Mac and Cheese. Roasted Tomato Chipotle Mac n Cheese with Cauliflower sauce.
Amount Per Serving
Calories 246 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 349mg15%
Potassium 325mg9%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 3g3%
Protein 8g16%
Vitamin A 180IU4%
Vitamin C 18.6mg23%
Calcium 6mg1%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Some Smiles for the rest of the week.
Chewie, Our adopted fluffster: Hey, I just met you..
Simo, our first foster .. I hope he is being loved and cuddled.. I cried for 3 days when he got adopted..
Tuggie: Our third foster (rescue from a puppy mill).. he pooped in my jacket pocket :). he found a great home with a shih tzu mix to help him learn hid doggy ways.
Chewie loves to get a chest rub!
4 out 5 of our foster dogs(2009-2010), were from Death row dogs in CA. They were picked on the day they were to be put to sleep and put on a plane to Seattle. Can you believe that!
These pretty faces, super adoptable breeds, even puppies, are euthanized in high kill CA shelters with kill rates as high as 60%. #AdoptDontShop
Caitlin says
July 19, 2012 at 10:52 amthis mac and cheeze looks delicious! i love the little bits of “cheese” throughout the pasta. it reminds me of parmigiano cheese! this is such a great alternative to vegan mac and cheeze recipes full of oil/earth balance, flour, etc. DEFINITELY giving this a try 😉
and i love the pics of chewie and your foster children. you have such a beautiful soul, richa <4
Richa says
July 19, 2012 at 5:56 pmLet me know when you try it! i dont like to use most of the alternate processed stuff if i can help it… the coarse flavord cashew is soft enough to pass on as a quick parmigiano. Though i dont really remember the orginal cheese taste anymore.. i am super happy with this creamy concoction.:)
i need to start fostering again. though it is really tough physically and mentally, i miss seeing the faces go from sad to happy:)
Spice up the Curry says
July 19, 2012 at 12:02 pmlove the addition of cauliflower for vegan creaminess in pasta. Looks absolutely divine.
Richa says
July 19, 2012 at 5:57 pmThanks. yep the cauli and cashew make this a wonderful and flexible sauce.
ANU says
July 19, 2012 at 1:08 pmwow very nice recipe…..luv it! cute pets!
“SYF&HWS – Cook With SPICES” Series
“South Indian Cooking” (SIC) # 1 (July 15th to Sep 15th)
“Cooking with Whole Foods” – BROWN RICE (June 10th to Aug 10th)
Richa says
July 19, 2012 at 5:57 pmThanks Anu!
Kirstens Kitchen says
July 19, 2012 at 1:57 pmCool I love the idea of using a cauliflower cream…must try this.
Richa says
July 19, 2012 at 5:57 pmThank! do let me know when you do!
Gabby @ the veggie nook says
July 19, 2012 at 3:16 pmThis sounds really good! I like that you added cauliflower to keep it creamy but light! And chipotle is always a good flavour in my books.
Your puppies are just adorable. I’d come over and hug and squeeze them any day 🙂
Richa says
July 19, 2012 at 5:58 pmi know right.. chipotle works everytime. i like light sauces too! my pom is tired of my sueezes.. but he doesnt mind squeezes from new faces.. so drop on by.:)
Srimathi says
July 19, 2012 at 4:18 pmVery interesting recipe. I love mac and cheese and sometimes, I want to have some cheese free version handy for kids with allergies. thanks for sharing.
Richa says
July 19, 2012 at 6:00 pmThanks Srimathi. Hope this works out for you!
dassana says
July 19, 2012 at 7:07 pmyum yum yum richa. though i do not like pasta, but i can the one you have made here. your pets are simply adorable and cute.
Richa says
July 19, 2012 at 11:48 pmThanks Dassana. my dad doesnt like pasta either, but he eats some when its spiced up and has a ton of veggies:)
Kristy says
July 19, 2012 at 7:22 pmI haven’t had Mac n’ Cheese in years! It always sounds way too heavy for me these days, but I love that you’ve lightened it up a bit with cauliflower, and then added those gorgeous little tomatoes! Looks so good!
I love all your little fur babies! I want so badly to foster dogs, like, only 9 or 10 or so. 😉 My Samantha, however, is an old crotchety lady and not interested in having canine roommates,. Oh well- I’m happy to know there’s people like you taking them in. 🙂
Richa says
July 19, 2012 at 11:47 pmi know. the only reason i want a bigger house(apart from the need for a bigger kitchen and an extra room for photography, which is not so urgent) is that i want a yard where i can foster a bunch of pups all the time!
yup the sauce is quite easy on the tummy!
Rachel says
July 19, 2012 at 8:05 pmThat sounds really tasty! I can’t eat cheese because of a dairy allergy, so this would be great! Thanks for sharing!
Richa says
July 19, 2012 at 11:45 pmDo let me know if you do try!:)
Karen's Vegan Kitchen says
July 19, 2012 at 8:12 pmThat really looks awesome! I will be definitely trying it out.
Richa says
July 19, 2012 at 11:45 pmThanks Karen! do let me know how it works out!
louiseb says
July 19, 2012 at 11:26 pmI have 6 rescues, 1 a foster failure (couldn’t let her go when another home was found for her) High props to those who foster!!!!
Oh, and can’t wait to try recipe!
Richa says
July 19, 2012 at 11:44 pmThanks Louiseb. i know. i cried for 3 days like a mad woman after my first foster got adopted. my husband was like, if you are going to be a mess after each foster, we cant do it:) got better at it later.
Richgail @AstigVegan says
July 20, 2012 at 12:20 amI’ll try the mac and cheeze for dinner tonight…Those photos of cute dogs just melted my heart!
Richa says
July 20, 2012 at 5:59 pmthe cuties are so dear to my heart too. Thanks for trying it out!:)
Sara says
July 20, 2012 at 1:46 amThis looks incredible! Such great flavors, yum!!
Hannah says
July 20, 2012 at 5:32 amWe never grew up with mac and cheese in my house, but this looks so good!
Richa says
July 20, 2012 at 6:01 pmme too. no pasta while growing up.. i think i first ate cheese when i was 15:)
glutenfreehappytummy.com says
July 20, 2012 at 2:47 pmoh my gosh YUM!!! i am drooling over those photos! and wow, those pups are so hilarious and cute:)
Dominique @ South Oakland Kitchen says
July 20, 2012 at 2:56 pmI made this for dinner last night and it was AMAZING. used regular tomatoes, chopped, extra cauliflower, and crushed red pepper/liquid smoke as a sub for chipotle. I also quadrupled the recipe and froze half. Thanks for a great dinner!
Richa says
July 20, 2012 at 6:02 pmThank you for trying it out and liking it Dominique! 🙂 liquid smoke would give a similar smoky flavor.. yumm 🙂 xoxo
Julia @The Roasted Root says
July 20, 2012 at 3:53 pmI love your take on mac and cheese! I could add chipotle to anything – love the stuff! Can’t wait to try your recipe and your dogs are just adorable…bet they were hoping you’d drop some mac on the floor for them 😉
Richa says
July 20, 2012 at 6:03 pmyeah chewie sits at the kitchen entrance when i cook and comes in when i am done to vacuum the floor:) Do let me know when you try it!
Heather Pace says
July 20, 2012 at 10:05 pmYUmmm, Im making this for my boyfriend using brown rice penne. He loves pasta! Such cute doggies!
Genevieve says
July 21, 2012 at 2:13 pmYum – that pasta looks delicious! So creamy and rich looking but without the heaviness of other cream-based or cheesy pasta dishes. I like the idea of adding broccoli or greens to make it even healthier!
April @ The 21st Century Housewife says
July 21, 2012 at 4:17 pmIt’s so wonderful that you were able to foster those gorgeous dogs!
Your pasta looks lovely. I like the idea of the cauliflower cream making it so healthy as well as vegan (and delicious!).
GiGi says
July 21, 2012 at 5:45 pmLove the doggies and the ronis!!!
Mary @ Fit and Fed says
July 23, 2012 at 3:01 amAw, your fosters are so cute. Thanks for the recipe, I’m saving it to Pinterest next. I can’t have cashew (darn, wish I could because so many recipes use a cashew cream) so I often substitute almond. But I like the idea of the cauliflower in the sauce and here I think I’ll stick with the cauliflower, roasted tomato, and chipotle, that should be plenty flavorful with or without the nuts.
chris says
July 25, 2012 at 8:06 pmThis Looks awesome! Can you use chia instead of cashews?
Can you eliminate the tomatoes and hot spices to make it “mild cheddar”?
Thanks!!! I wish I had cauliflower in the house to make this tonight 🙂
Richa says
July 25, 2012 at 11:01 pmSure you can. Increase the cauliflower for more sauce. The chia will help thicken it a bit too, but wont add much creamy bulk. You can use blanched cauli or grate and cook for a few minutes, puree with nutritional yeast and salt. bring to a boil with the pasta, top with daiya cheddar. Let me know how it turns out. Theres is a cashew cream base sauce on the blog too in case you are out of cauliflower. http://www.veganricha.com/2012/03/spinach-penne-with-red-bell-peppers.html
Sandy Eigo says
July 26, 2012 at 3:40 pmThis mac and cheese looks amazing! The chipotle flavoring sounds really interesting, I’m excited to try that out next time I cook dinner.
Sunday Morning Banana Pancakes says
July 26, 2012 at 9:06 pmRicha you are such an amazing person – I don’t understand how they can put those adorable pups to sleep or the people that do not take active steps to prevent overbreeding – In NH we have one of the Highest placement rates/adoption rates for pups and they come from all over the US.
LOVE this take on Mac n’ cheese, my tummy is ah grumbling for some!
Richa says
August 2, 2012 at 2:43 amThanks Heather. They definitely need better laws in states like CA with so much overbreeding.
Anca says
July 27, 2012 at 11:29 pmI followed a link here from vegansaurus and was surprised to find a shout-out to Bang Bang’s vegan mac! It’s definitely the best ever. I started going there right when they first opened and I wish I was still Seattle so I could eat some. 🙁
Richa says
August 2, 2012 at 2:42 amYou can make this one! its quick and easy. i will try to replicate bang bang’s version soon too.
ange mick says
August 2, 2012 at 1:32 amjust made this! delicious. even licked my stirring spoon clean! yum.
Richa says
August 2, 2012 at 2:42 amThanks for trying out and loving it Ange! xoxo
janet @ the taste space says
January 27, 2013 at 10:52 pmHey Richa, I just realized I forgot to tell you I made your delicious sauce. Delicious! Thank you for sharing! This was my version: http://tastespace.wordpress.com/2013/01/19/red-lentil-fusilli-with-zippy-vegan-rose-sauce/
Lani says
February 26, 2014 at 12:57 pmany place to pin this?
Richa says
March 1, 2014 at 9:43 pmThere is a pint it button at the top of the post and P button at the bottom. both will open the pin it box
Jamie Catanese says
March 31, 2014 at 1:43 pmI made this over the weekend & it was seriously the best thing I’ve eaten in a long time!!!! Sooooo delicious!!! I will be making this often 🙂
Summer says
April 26, 2015 at 9:26 amIs there any way I could substitue the canola oil for something else