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Close up of Vegan Jalapeño Popper Mac and Cheese

Vegan Jalapeno Popper Mac and Cheese

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 25 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 40 Minutes
  • Yield: 4-5 Servings 1x
  • Category: Dinner
  • Method: Stovetop, Oven
  • Diet: Vegan


This creamy and delicious oil free Vegan Jalapeño Popper Mac and Cheese is brimming with bold jalapeño popper flavors, but in cheesy pasta form.



Boil Ingredients:

  • 1 – [ 14.4 oz. bag ] frozen cauliflower florets *
  • 3 cups Russet potatoes, peeled, small dice
  • 1/8 cup (raw) cashews *

Sauce Ingredients:

  • 1/3 cup unsweetened plain plant milk
  • ½ cup low-sodium vegetable broth *
  • ¾ cup water
  • 2 Tablespoons distilled white vinegar
  • 1 teaspoon ume plum vinegar *
  • 1 Tablespoon hot sauce *
  • ½ teaspoon Dijon mustard *
  • 1 teaspoon reduced-sodium tamari *
  • 1/3 cup nutritional yeast (+/-)

Sauce Herb/Spice Ingredients:

  • 2 Tablespoons dried minced onions
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon dried ground mustard powder
  • ½ to 1 teaspoon sea salt (+/-) *

Other Ingredients

  • 12 to 14 oz. elbow macaroni (or pasta of choice)
  • ½ cup pickled jalapeno peppers, fine chop *

Crumb Topping Ingredients:

  • ½ cup panko crumbs *
  • 1 Tablespoon nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon sea salt (+/-) *

Topping Ingredients:

  • ½ cup pickled jalapeno peppers *


  1. Preheat the oven to 350 F.
  2. Cook macaroni according to package directions to al dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
  3. Place the frozen cauliflower florets, diced potatoes, and cashews into a medium stockpot, bring to a boil, gently boil until fork tender (about 10 to 15 minutes). Drain off the water, then place them in a high-speed blender.
  4. In the meantime, place the Crumb Topping Ingredients into a small bowl, mix well set aside.
  5. Add all the Sauce Ingredients and Spice/Herb Ingredients into the high-speed blender with the cooked cauliflower, potatoes, and cashews. Blend on high until smooth and emulsified.
  6. Place the cooked pasta and chopped jalapeno peppers into a large bowl and pour the sauce over top, mix well to combine.Then place the mixture into a casserole pan, sprinkle the Crumb Topping over top and dot with pickled jalapenos.  Place into a preheated 350 F oven, center rack, for 15 minutes.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Serving:  4 to 5