Spicy (or not) Baked Vegan Mac n Cheese

This insanely creamy, cheesy, and delicious vegan mac n cheese is sure to please a crowd! Use as much or as little (or none) of the jalapeno to suit your taste for spiciness. If you can’t find vegan cheese or hot dogs in your area, this recipe is still great without them. Consider adding 4 – 8 oz of veggies in place of the hot dogs, like broccoli, tomatoes, roasted sweet potatoes, peas, etc 

Spicy (or not) Baked Vegan Mac n Cheese

Course Main Course
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Mae Tipple


  • 8 oz macaroni

Cheese Sauce:

  • 4 cups non dairy milk we use almond milk
  • cup cashew flour grind raw cashews in a food processor or spice grinder
  • ½ roasted jalapeno optional
  • 1 clove garlic
  • 6 TBS nutritional yeast
  • 1 ½ tsp salt
  • 1 tsp onion powder
  • Black pepper to taste

For the roux and casserole:

  • 5 TBS vegan butter Earth Balance, Smart Balance, Miyoko’s, etc.
  • 5 TBS all purpose flour
  • 1 heaping cup shredded vegan cheddar cheese
  • Two vegan hot dogs
  • Paprika for garnish


  1. To roast the jalapeno - set the oven broiler to high. Place the jalapeno on the top wrack. Keep a close eye, and turn the pepper to lightly char on all sides. For a spicier sauce, include the whole pepper instead of half in the cheese sauce.  For less spice, remove the pith and seeds.  

  2. Preheat oven to 350 degrees. Grease an 8”x11” casserole dish.
  3. Bring a large pot of salted water to boil. Boil the macaroni for 8 minutes. Drain and set aside.
  4. While the pasta is cooking, combine everything under “Cheese Sauce” in a blender and blend to combine. Melt the butter in a medium saucepan over medium high heat. Stir in the all purpose flour and continue stirring for 1 minute. Slowly whisk in the cheese sauce from the blender, a little at a time to fully incorporate into the flour. When the sauce begins to boil, remove from heat and stir in the cheddar shreds. Stir until the cheese is mostly or fully melted.

  5. Chop the hot dogs - slice them in half lengthwise (from top to bottom) then cut each half into 8th's. Combine the chopped hot dogs with the drained pasta. Stir the cheese sauce into the pasta and hot dogs. Pour everything into the prepared casserole dish. Sprinkle paprika decoratively on top. Bake in the preheated oven for 45 minutes. Let rest 15 minutes before serving