The One Dish You Must Make This Weekend {Spicy Vegan Mac and Cheese}

I don’t trust people who don’t like macaroni and cheese.

vegan macaroni and cheese

If tender, chewy, noodles and warm, gooey, cheese sauce don’t appeal to you, then you, my friend, are beyond my help.

vegan mac and cheese

Before you attempt to justify your macaroni hate by telling me that it’s bland, artificial, low in nutrients and loaded with animal products, heavy ingredients and “bad fats”…allow me to shut down your excuses. This bowl of goodness is entirely vegan and all-natural, and it comes together in less than 30 minutes.

gooey vegan macaroni

Now do you understand why I insist that you make this macaroni dish this weekend?

Spicy Vegan Mac and Cheese

Serves Four


  • 4 ounces Mozzarella-style shredded Daiya (1/2 package)
  • 4 ounces (1/2 tub) Tofutti vegan cream cheese
  • 4 cups water
  • 2 cups (dry) whole wheat elbow macaroni
  • 1 cup vegan milk substitute (I used unsweetened plain almond milk)
  • 1 red pepper, diced
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon jalapeno powder
  • 1/4 teaspoon salt


  • In a small pot, bring water to a rolling boil and add macaroni. Cover, reduce heat to low and cook until pasta is tender.
  • In a small pan, warm olive oil and lightly sauté the red pepper for 5 minutes or until slightly tender.
  • In a large saucepan, bring almond milk to a rolling boil. Reduce heat to medium high and add in vegan cream cheese and Daiya, stirring continuously until cheeses are completely melted. If your sauce is too thin, add an extra dash of almond milk; if sauce is too thin, increase heat one level and continue stirring until it thickens.
  • Add pasta, sautéed red pepper and spices to the sauce. Stir until evenly combined.
  • Serve warm; drool over the absolute gooiness of this vegan comfort food.

creamy vegan macaroni

This will be the richest, creamiest vegan macaroni ever to pass your lips – and that’s a statement you can trust!

vegan comfort food

Did I mention that it qualifies for Vegetarian on a Budget, costing less than $2 per serving?

Ingredient Cost
Daiya shredded “mozzarella” $4.49/8 ounces = $2.50/4 ounce serving
Tofutti “cream cheese” $3/8 ounces = $1.50/4 ounces
Whole wheat macaroni $3/4 cups = $1.50/2 cups
Almond milk $4/8 cups = $0.50/1 cup
Red pepper $1.00
Olive oil $0.25
Cayenne pepper $0.25
Jalapeno powder $0.25
Salt $0.05
Total Budget Breakdown: $7.85/4 servings = $1.97 per serving

Happy taste buds, happy wallet…Happy Weekend!


9 Comments on “The One Dish You Must Make This Weekend {Spicy Vegan Mac and Cheese}”

  1. That looks so creamy! I can’t believe it is vegan – awesome recipe!

  2. sunshinevegan says:

    Woww this looks SO GOOD! It’s been forever since I’ve had macn’cheese. I just might have to make some this weekend thanks to your recipe 🙂

  3. hahaha I loved your first line. Don’t you just love Daiya cheese? Looks delicious 🙂

  4. Meri says:

    Mmmm beyond worthy of a bookmark! Thanks for the recipe, i want this now! I think I might add some paprika too!

  5. Alyssa says:

    mmm I must pick up some vegan cream cheese asap to make this!

  6. cardiopizza says:

    wow, that looks amazing!!

  7. I tried making vegan mac and cheese before but I wasn’t a fan of it. Although, I didn’t use any soy cheese or anything like that.

  8. […] Whole Wheat Mac and Cheese, modified from a recipe found on Lovely as Charged, + roasted […]

  9. leashieloo says:

    Omgggg, that mac and cheese looks glorious!!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s