Chipotle Mac'n'Cheeze [Vegan & Gluten-Free]
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Servings: 4-6 people
Prep Time
Cooking Time
people 4-6
Make and a creamy, smoky, vegan cheeze chipotle sauce that is all natural and more importantly...extremely low fat! Remember the cashews need to be soaked about4- 6 hours prior to making the cheeze sauce, so they are incredibly soft.


  • Chipotle Cheeze Sauce
  • 1/2 cup raw cashews (soaked for 6 hours, then drained)
  • 1 1/2 tsp sea salt
  • 1 small garlic clove (finely chopped)
  • 2 tbs tapioca flour (starch)
  • 2 cups hot water
  • 1 tsp nutritional yeast (yeast savory flakes)
  • 1/4 tsp liquid smoke
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 - 1 tbs chipotle chilli in adobo sauce (start with 1/2 tbs, see if you want it hotter)
  • 2 tsp lemon juice
  • 1/2 tsp caster sugar
  • Roasted Capsicums
  • 1 small green capsicum
  • 1 small red capsicum
  • Crumb Topping
  • 2 tbs vegan butter
  • 7 medium slices of bread, crusts removed (gluten-free if you prefer)
  • 2 tbs pecans (finely chopped - optional)
  • 1/4 - 1/2 tsp chipotle chilli powder (optional)
  • Pasta
  • 1 2/3 cups dried macaroni pasta (gluten-free if you prefer)
  • 1 tsp salt
Chipotle Cheeze Sauce
  1. To make the cheeze blitz all ingredients into a very high powder blender (or food processor) until completely smooth.
  2. Pour cheeze mix into a medium saucepan and cooking (whisking constantly to prevent burning) over a low-medium heat until mixture just thickens to the consistency of a cheeze sauce (about 6-8 minutes depending on your stovetop). Set aside
Roasted Capsicums
  1. Preheat an oven to 180C or 160C fan forced and line a small baking tray with baking paper (Start cooking the Pasta (see below), as well, at this stage).
  2. Using tongs, hold capsicums over an open flame until charred and blackened on all sides.
  3. Place capsicums on a baking tray and bake for a further 15 minutes or until very soft.
  4. Using tongs, take capsciums off the tray and plunge into cold water (or rinse under cool water from a tap), until skin becomes loose and most of it can be peeled off. Be careful, the capsicums will be super hot.
  5. Remove the stem and seeds and dice capsium.
  1. Cook pasta in a large saucepan of boiling, salted water until al dente (approximately 20 minutes). Drain, rinse under cool water then stir into the Chipotle Cheeze Sauce and diced roasted capsicums.
  2. Pour chipotle mac'n'cheeze contents into a small-medium sized baking pie dish. Top with the Crumb Topping (see below) and bake for 20-25 minutes (or until the top is a nice golden brown).
Crumb Topping
  1. Using your hands (or a food processor) break bread down into breadcrumbs.
  2. Melt vegan butter in a medium heatproof bowl in the microwave (10 second bursts).
  3. Add all ingredients (including the breadcrumbs into the vegan butter, and stir until combined).

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