Hot Spicy Low Carb Vegan Mac Cheese
Get ready to indulge in a bold and creamy twist on a comfort food classic with this Hot Spicy Low Carb Vegan Mac & Cheese! Perfect for health-conscious foodies, this guilt-free recipe ditches traditional pasta for tender cauliflower florets, keeping it low-carb yet satisfying. A luxuriously rich, plant-based cheese sauce made with soaked cashews, unsweetened almond milk, and nutritional yeast is spiced up with smoked paprika, cayenne pepper, and optional sriracha for a fiery kick. Ready in just 30 minutes, this vegan mac & cheese is packed with flavor, easy to make, and entirely dairy-free and gluten-free. Serve it as a main dish or a flavorful side, and don’t forget to finish with a sprinkle of chili flakes for that extra zing!
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Recipe Information
Ingredients
- 1 head Cauliflower florets
- 1 cup Raw cashews
- 1 cup Unsweetened almond milk
- 4 tablespoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 tablespoon Sriracha (optional)
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 teaspoon Chili flakes (optional)
Instructions
Cut the cauliflower into bite-sized florets and set aside.
Bring a large pot of water to a boil. Add the cauliflower florets and cook for 5-7 minutes, or until tender but not mushy. Drain and set aside.
While the cauliflower is boiling, place the raw cashews in a small bowl and cover them with hot water. Let them soak for at least 10 minutes.
In a blender, combine the soaked cashews (drained), almond milk, nutritional yeast, smoked paprika, garlic powder, onion powder, cayenne pepper, lemon juice, salt, and black pepper. Blend until smooth and creamy. Taste and adjust spices as needed.
In a large pan, heat olive oil over medium heat. Pour in the blended cheese sauce and cook for 2-3 minutes, stirring constantly, until heated through and slightly thickened.
Add the boiled cauliflower to the pan and toss to coat with the sauce evenly.
If using, drizzle sriracha over the top and sprinkle with chili flakes for an extra kick.
Serve hot and enjoy your spicy low-carb vegan mac and cheese!
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1846 mg | 80% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 22.6 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 621 mg | 48% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3206 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
