Vegan Jalapeño Popper Mac & Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy dairy-free mac and cheese with a cashew-based sauce, topped with crispy panko and smoky coconut bacon with spicy jalapeño slices. A vegan take on jalapeño popper comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 jalapeño peppers, (sliced (or use as many or as few as you like))
- 1 teaspoon olive oil
- 10 ounces dried elbow macaroni pasta
- 2 cups cauliflower florets
- 1 medium carrot, (chopped)
- 1 cup raw cashews, (soaked in water 4-8 hours and drained)
- 1 cup unflavored and unsweetened soy or almond milk
- 1/4 cup nutritional yeast flakes
- 2 tablespoons white miso paste
- 2 tablespoons vinegar-based hot sauce,
- Salt to taste
- 1/2 cup coconut bacon
- 1/4 cup panko breadcrubs
- Chopped scallions
- More hot sauce
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 611mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 427mg
- Calcium
- 85mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 611MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.