Try Chloe Coscarelli’s Spicy Vegan Jalapeño Mac & Cheese

jalapeno mac and cheese

If there’s any food I’m in the mood for 24/7, it’s pasta—particularly mac and cheese. And as someone who ate too many bowls to count before ditching dairy, I can happily say the vegan versions never disappoint. Especially when they’re dreamt up by a pro chef.

Chloe Coscarelli recently shared her recipe for spicy jalapeño mac and cheese on Instagram, and most of the ingredients are already in your pantry. With a cashew base and plenty of nutritional yeast, turmeric, miso paste, and tamari for the realistic color and texture, this creamy meal might just become your new favorite.

To make Chloe’s spicy mac and cheese, follow her recipe below.

View this post on Instagram

✨RECIPE ALERT✨ #vegan Spicy Jalapeño Mac & Cheese 🧀🌶 🔥 SO easy, healthy, plus all ingredients can be ordered from @jet straight to your door (for select nyc + bk zips)!! Who’s gonna make it this weekend? 😋 #sponsored Spicy Jalapeño Mac & Cheese Serves 4 to 6 PASTA 1 pound macaroni pasta 2 cups raw cashews* 1 ½ cups water 2 tablespoons nutritional yeast flakes 2 teaspoons sea salt 2 teaspoons tamari 1 tablespoon mellow white miso paste 1 tablespoon lemon juice 1 tablespoon pure maple syrup ½ teaspoon turmeric ¼ teaspoon cayenne pepper TOPPING 1 tablespoon + 1 teaspoon olive oil ½ cup plain panko or regular breadcrumbs ½ teaspoon garlic powder ½ teaspoon sea salt 2 jalapeños, seeded and thinly sliced Smoked paprika, for dusting *If you are not using a high-powered blender, such as a Vitamix, soak cashews overnight or boil cashews for 10 minutes and drain. To make the pasta: Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions. Drain and return to pot. Meanwhile, in a blender, add cashews, water, nutritional yeast, salt, tamari, miso, lemon juice, maple syrup, turmeric, and cayenne. Blend on high-speed until very smooth, about 2 minutes. Add the sauce to the noodles and stir over low heat until heated through. To make the topping: Heat oil in a small skillet over medium heat. Add breadcrumbs and toast until golden, about 3 minutes. Add garlic powder and salt. Top each serving of pasta with toasted breadcrumbs and jalapeño. Dust with smoked paprika. Note: If sauce thickens too much as it sits, reconstitute the pasta by adding a little water. Stir over medium heat until smooth. Adjust seasoning again to taste.

A post shared by Chloe Coscarelli (@chefchloe) on

No Comments Yet

Leave a Reply

2019 © herbivore times. all rights reserved.