Vegan Chipotle mac and cheese. Roasted Tomato Chipotle Mac and Cheese with Cauliflower sauce. Vegan Soyfree Recipe. Can be Gluten-free and Nut-free.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 2
  • Category: Pasta
  • Cuisine: fusion

Ingredients

  • 1 cup uncooked Pasta (I used spinach and tomato shells)
  • 2 teaspoons organic canola oil
  • 1/2 cup cherry or grape tomatoes (or regular chopped)
  • 1/4 cup red onion slices
  • 1-2 teaspoons chipotle pepper flakes (to taste, add mroe later if needed)
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder (or 2 cloves of garlic chopped)
  • 1/3 heaping cup grated Cauliflower
  • 3/4 cup 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 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

Method

  1. Cook the pasta according to instruction.
  2. In a large pan, add 2 teaspoons oil and heat on medium high.
  3. Drop in halved cherry tomatoes, or cubed regular tomatoes and onion slices.
  4. 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.)
  5. Add chipotle pepper flakes, garlic powder and black pepper to the pan and mix for a few seconds.
  6. 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)
  7. Let the mixture cool a bit. (If using flour or starch, add to the boiling mixture and mix well).
  8. Blend this mixture with ground cashew and nutritional yeast, into a smooth paste and return to the pan.
  9. Add the pasta, toss, taste and adjust salt, spice, nutritional yeast, mix and bring to a boil on low-medium.(2 minutes)
  10. Remove from heat. Let it sit for a minute before serving.
  11. Top with coarsely ground cashew or bread crumbs mixed in with nutritional yeast for a cheesy sprinkle or any non dairy cheese before serving.
  12. You can also add roasted veggies, blanched broccoli or greens to make this a complete meal

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.