Spicy Vegan Mac and Cheese

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The last three weeks haven’t been easy for… anyone. When I feel stressed or anxious (or both), I typically reach for some comfort food. This week I was craving mac and cheese, but I didn’t want to eat anything that would make me feel worse than I already did. So instead of buying some Kraft Mac and Cheese, I considered my options for a lighter, healthier version of my comfort food. I remembered that Forks Over Knives offers a great recipe for vegan mac and cheese sauce and I decided to use that as my inspiration for this dish.

Are you in need of some comfort food? If you’re feeling anything like me, you probably are. This is the dish for you! When you make this recipe, be sure to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I can’t wait to see how this recipe turns out for you!

Spicy Vegan Mac and Cheese

Sweet Pea Living
Everyone's favorite creamy comfort food — without the dairy!
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinner, Lunch, Main Course
Cuisine American
Servings 4 servings
Calories 608 kcal



  • ½ cup raw cashews
  • 1 large russet potato peeled and diced
  • 1 cup carrots chopped
  • ½ cup yellow onion chopped
  • 1 tsp ground turmeric
  • 3 cloves garlic minced
  • ½ cup nutritional yeast
  • 2 cups water


  • 1 lb noodles cooked
  • 2 tbsp stone ground mustard
  • 1 tsp vegan worcestershire sauce
  • ½ tbsp crushed red pepper flakes*
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • ¼ tsp ground black pepper
  • 1 cup panko bread crumbs


  • red onion sliced
  • parsley chopped


  • Place cashews in a small bowl and add enough boiling water to cover them. Soak for at least 10 minutes, then drain.
  • Combine cheese sauce ingredients in a large pot. Bring to a boil over high heat. Reduce heat to low and simmer covered for 20 minutes until soft. Reserve ½ cup liquid, then drain.
  • Transfer cheese mixture and ½ cup reserved liquid to a blender. Blend for 2 minutes, until smooth and creamy.
  • Combine cooked pasta, vegan cheese sauce, stone ground mustard, worcestershire sauce, crushed red pepper flakes, salt, cayenne pepper, garlic powder, and black pepper in a large pot. Mix well so that pasta is evenly covered in sauce.
  • Top mixture with panko bread crumbs. Broil for 5-10 minutes, until panko is crispy and brown (If you don't have a broiler, you can bake it at 400° F for 15 – 20 minutes).
  • Garnish with red onion and parsley. Serve hot and enjoy!



* Add more or less, based on your spice tolerance.


Sodium: 903mgCalcium: 133mgSugar: 6.8gFiber: 13gPotassium: 1646mgCholesterol: 33mgCalories: 608kcalSaturated Fat: 2.6gFat: 13.4gProtein: 25.2gCarbohydrates: 101.4gIron: 9mg
Keyword Pasta, Vegan
Tried this recipe?Mention @sweet.pea.living or tag #sweetpealiving on Facebook or Instagram!

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