There was once a time when I thought I could never live without cheese. When I was a vegetarian, I didn't consume a whole lot of dairy. When I did, it was usually cheese. Nearly everyone will ask you, if you tell them you are a vegan or even considering it, "how do you live without cheese?" Well, you can tell them that when you have the right ingredients, you don't really have to. There are so many ways to get your creamy, cheesy fix as a vegan. This recipe is just one of the many ways to do so.
In addition to the comfort of creaminess, I really enjoy spicy food. I am definitely the type to put hot sauce on everything, but I feel spice is most needed in a creamy dish. It just adds a bite of flavor to a somewhat monotonous texture, and when you're using chopped jalapenos, it adds a literal bite. I also used a poblano pepper to balance the heat of raw jalapeno. If you aren't the biggest fan of heat, you can use only poblanos in this recipe and it will still be delicious. Other options are adding corn and/or black beans. I feel that corn adds a nice freshness to dishes like this. It also helps complete the overall "tex mex" vibe I have going on, but it works without corn as well if you don't like excess veggies in your mac and cheese. Ignore the scallions in the picture. They weren't necessary, I just had them in my fridge.
If you are a vegan, you've probably heard about using soaked cashews to make things creamy. They are magic, but I'm not a millionaire. Nuts are expensive. So, I use nutritional yeast. It has the cheesy flavor that cashews lack, similar to Parmesan. It makes a nice sauce that's not too thick. This is what I mean when I tell you that you don't have to live without cheese as a vegan. The next time someone asks you how you live with out cheese, just make them some of this and they'll understand.
Mac and Pep
My name is Ellen Jane and I spend my free time doing vegan experiments in my kitchen so you don't have to. Take a look around.