This vegan jalapeño popper mac and cheese offers a mild spicy kick and irresistibly cheesy bites. Topped with buttery breadcrumbs and baked until bubbly, it’s a quick, comforting dish any jalapeño popper fan will enjoy.
I can’t get enough of this Jalapeño Mac and Cheese. It combines the creamy, comforting elements of baked mac and cheese with the bright, savory flavors of jalapeño poppers. The heat is gentle—perfect for those who prefer milder spice—yet easy to increase by keeping some seeds or adding another pepper.
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“Wow! This is so good! Spicy but not so much that your mouth felt like it was on fire. Nora, we love all your recipes. Thank you so much for another smash hit!” – Petria
Why you’ll love this jalapeño popper mac and cheese
- Comfort food with a kick – All the familiar indulgence of mac and cheese with jalapeño popper flavors in every bite.
- Mild heat – The spice is toned down by removing the seeds and cooking the peppers, so even kids or sensitive eaters will enjoy it.
- Fast and simple – Blend a creamy cashew-based cheese sauce, cook the pasta, combine with sautéed veggies, top with seasoned breadcrumbs, and bake.
How to make vegan jalapeño mac and cheese
See the recipe card below for exact measurements.
Make the cheese sauce: Drain soaked cashews and blend them with fresh water, lemon juice, nutritional yeast, garlic powder, salt, and optional vegan mozzarella shreds until completely smooth. Set aside.
Cook the pasta: Boil pasta until just shy of al dente, drain, and set aside so it finishes cooking in the oven.
Sauté the vegetables: Warm vegetable oil in a small pan and sauté diced onion and jalapeños until soft. Remove from heat.
Assemble: Place the drained pasta in a greased casserole dish, pour the cheese sauce over it, add the sautéed vegetables, and stir to combine.
Prepare the topping: Mix panko breadcrumbs with melted vegan butter, then sprinkle evenly over the pasta.
Bake: Bake at 350°F until the sauce is thickened, the casserole is warm and bubbly, and the breadcrumbs are golden—about 20 minutes. Be careful not to overbake to avoid drying the sauce.
Serve hot, optionally topped with pickled jalapeño slices or vegan parmesan. Enjoy!
Customize with add-ins
For variation, sauté mushrooms or red bell peppers with the onion and jalapeños, fold in crumbled tofu bacon or tempeh bacon, or stir in thawed frozen corn or peas. These add-ins boost texture and flavor while keeping the dish plant-based.
Frequently asked questions
This version is mild. Removing seeds and veins and cooking the jalapeños with the onion reduces much of the heat, and the creamy sauce further softens the spice.
No. Skip the breadcrumb topping and combine the pasta, sauce, and vegetables in the pot you used to cook the pasta. Heat over medium, stirring constantly, until the sauce thickens.
If you need a cashew-free option, try silken tofu to preserve a creamy texture, though the taste and consistency will differ slightly.
I recommend making the sauce and cooking the pasta ahead, but store them separately in the refrigerator for up to one day. Assemble and bake just before serving so the noodles don’t absorb all the sauce.
Vegan Jalapeño Mac and Cheese
Ingredients
Cheese Sauce
- 1 1/2 cups raw cashews
- 1 1/2 cups water
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- Optional: 7 ounce bag vegan mozzarella shreds
Vegetables
- 1 tablespoon vegetable oil
- 1/2 small white onion, diced
- 5 jalapeños, seeds removed and diced
The Rest
- 12 ounces elbow pasta
- 1/4 cup panko breadcrumbs
- 2 tablespoons melted vegan butter
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch casserole dish.
- Soak the cashews: Bring 4 cups of water to a boil, pour the hot water over the cashews, and let them soak for 5 minutes. Drain and discard the soaking water.
- Make the cheese sauce: Add soaked cashews to a blender with 1 1/2 cups fresh water, lemon juice, nutritional yeast, garlic powder, salt, and optional vegan mozzarella. Blend until very smooth and set aside.
- Cook the pasta: Cook pasta according to package directions, removing it from the heat about one minute early so it finishes in the oven. Drain and set aside.
- Sauté vegetables: In a small pan, sauté the diced onion and jalapeños in vegetable oil for about 5 minutes until softened. Remove from heat.
- Add the pasta to the casserole dish, pour the cheese sauce over it, add the sautéed vegetables, and stir to combine.
- Mix panko breadcrumbs with melted vegan butter, sprinkle evenly over the pasta, and bake for about 20 minutes until warm, bubbly, and golden on top. Do not overbake.
Notes
- Leftovers keep in the refrigerator for 2–3 days; the dish does not freeze well.
- Gluten free: Use gluten-free pasta and breadcrumbs, or substitute almond flour for breadcrumbs.
- Removing jalapeño seeds reduces heat; cooking peppers with onions also tames spiciness.
- If you prefer not to bake, omit the panko topping and combine pasta, sauce, and vegetables in the pot. Heat over medium, stirring constantly, until the sauce thickens.
- To boost protein, add cooked vegan chicken or rehydrated soy curls.