Complete with a homemade cheese sauce, this Vegan Jalapeño Chickpea Mac and Cheese is full of fiber and tons of flavor for a grown-up version of everyone’s favorite childhood recipe that you and the kids will love. Serve it warm for an easy side dish or add protein for a complete meal in less than 45 minutes!
The third and final recipe in our pasta week series, this mac and cheese is last but certainly not least!
More Cheese, Please!
Who doesn’t love a good cheese-based recipe? I mean, mac and cheese isn’t a childhood staple for nothing, is it? Whether you’re making Baked Cauliflower Mac and Cheese, Crock Pot White Cheddar Mac and Cheese, or even a Bacon Gouda Cheese Dip, there’s just something so comforting about its creamy goodness. However, it isn’t always the most allergy-friendly of ingredients, especially when paired with pasta.
Between the dairy and gluten, it can be a no-go for many, and vegan pasta alternatives aren’t always the most ideal. Fun fact, I actually served this recipe to my now husband for one of our very first dates! However, at the time, gluten-free pastas were not quite as popular, and the result was a mushy mess. Luckily, he stayed around to eat another meal with me, and pasta innovation has come a long way since then. That being said, I’ve had plenty of time (we’re talking years) to perfect this recipe. Today, it’s one of our favorite meals and provides a fun twist on everyone’s favorite comfort food. Plus, it’s made with my homemade vegan cheese sauce and gluten-free pasta shells for a chickpea mac and cheese everyone can enjoy!
That’s enough chatting, though. We’ve got pasta to make!
How to Make Chickpea Mac and Cheese (with Video!)
If you’ve tried cooking with gluten-free pasta in the past, you’re going to be shocked at how easily this recipe comes together! Not only does it cook like regular pasta, it tastes like it, too. However, this recipe is so much better! The spice of the roasted jalapeños makes it adult-friendly and full of flavor. Plus, it’s a great way to use up the last of your summer veg! All you have to do is follow the steps below to have dinner on the table in no time. It’s so easy even the kids can make it!
Start by preheating the oven to 400 degrees Fahrenheit, and slice the jalapeños into ¼ to ½ inch thick slices.
Note: If you slice the jalapeños too thin, they will cook faster than the time listed!
Then, mix the jalapeños, chickpeas, and seasonings in a bowl with 1 tablespoon of olive oil before spreading them on a baking sheet and cooking them for 15-20 minutes.
Pro-Tip: I always opt for unrefined oils such as extra virgin olive oil, avocado oil, and coconut oil. Not only do they have a bolder flavor, but they’re also extracted without the use of heat meaning they retain much more nutrients than refined oils.
While the jalapeños are baking, cook the pasta according to package instructions. Once cooked, place it back in the pot, and toss the pasta with olive oil, garlic salt, salt, and pepper.
To finish, make your cheese sauce of choice, and combine the pasta, sauce, jalapeños, and chickpeas mixing thoroughly until all of the ingredients are coated in the sauce.
All the Sauces!
Of course, you can use a store-bought cheese sauce, but why not add a little more nourishment to your meal? I’m giving you 3 different options! Create a traditional mac and cheese sauce using a slurry or roux. Or, opt for a spicy mac and cheese instead!
Slurry
The quickest option of the 3, slurries are a slightly thinner sauce perfect for coating pasta. They can be made without any butter or oil, and a little goes a long way making them perfect to feed a crowd!
Roux
Thicker and richer than a slurry, the roux sauce takes more time but is definitely worth it if you’ve got the time. It’s made with equal parts flour (gluten-free, of course) and fat such as butter.
Spicy Cheese Sauce
Technically a dip, this Easy Vegan Salsa Con Queso works perfectly to amp up the heat with this recipe! Even better, it’s so tasty your kids won’t even realize it’s full of fresh vegetables for added fiber.
Add-Ins and Alternatives
Of course, this recipe is super tasty on its own, and thanks to the added protein and fiber from the chickpeas, it’s super filling as well. However, if you’re looking to spruce it up even more you can do so by adding protein such as chicken, ground beef, or tempeh. You could even add in fresh vegetables such as broccoli, cauliflower, or peas!
Not a fan of spice? No worries!
Feel free to omit the jalapeños altogether. However, if you want to keep the flavor while removing some of the heat, remove all the seeds from the peppers before they are baked. Or, for a slightly more kid-friendly version, swap out the jalapeños with bell peppers instead. Then, if you want to get a little crazy, toss in some tomatoes too. The kids will be so excited they’re getting mac and cheese for dinner they won’t even notice the extra veggies!
Common Questions About
Yes! The queso cheese sauce requires no milk or milk alternatives for an easy dairy-free recipe. Or, simply swap out the non-dairy milk for coconut milk or broth instead. Just keep in mind it may be runnier as a result!
For the best results, I recommend using DeLallo’s gluten-free pasta elbows or Chickapea pasta. However, if food allergies are not an issue, any pasta you prefer will work! Note: Some pastas absorb more sauce than others so you may need to add another tablespoon or 2 depending on the type of pasta used.
Chickpea pasta is perfect for meal prep, because it will last in the fridge for 4-5 days if stored in an airtight container!
Yes, for easy meals, keep this mac and cheese in the freezer for 6-8 months. Or, just prep the cheese sauce, and make the noodles fresh when you’re ready to eat!
More of the best
Vegan Pasta Recipes
Vegan Jalapeño Chickpea Mac and Cheese
- Total Time: 35 minutes
- Yield: 7 servings 1x
- Diet: Vegan
Description
This Vegan Jalapeño Chickpea Mac and Cheese is full of fiber and tons of flavor for a grown-up version of everyone’s favorite childhood recipe. Serve it warm for an easy side dish or add protein for a complete meal in less than 45 minutes!
Ingredients
- 2 sliced jalapenos, deseeded. Keep a few seeds intact if you want an extra spicy dish.
- 1 can (15 ounces) chickpeas (drained)
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic salt or onion salt
- 3 Tablespoons olive oil or avocado oil (divided)
- pinch of kosher salt/pepper (to taste)
- 16 ounce (2 boxes) gluten-free pasta shells
- Water for boiling pasta
- 1/2 teaspoon garlic minced or 1/4 teaspoon garlic powder
- 1 cup non-dairy milk
- 1/2+ cup vegetable broth or water (as needed depending on desired thickness)
- 2/3 cup to 3/4 cup nutritional yeast
- 1/2 teaspoon minced garlic or 1/4 teaspoon garlic powder
- 1--1/4 Tablespoon arrowroot starch or tapioca starch
- Optional 2 teaspoons Tabasco or 1/4 teaspoon smoked paprika
Instructions
- Preheat oven 400F. Slice jalapenos 1/4 inch to 1/2 inch thick. Slice them too thin and they will cook faster than the time recommended.
- Mix jalapeños, chickpeas, paprika, chili powder, cumin, garlic salt, salt/pepper, in a bowl with 1 Tablespoon oil. Spread on a baking sheet and bake 400F for 15-20 minutes.
- While that is baking, cook your pasta according to package directions. Tip – add 2 teaspoons salt to boiling water for better texture.
- Once pasta is cooked, thoroughly drain and place pasta back into the pot. Toss 2 to 3 Tablespoons olive oil and 1/2 teaspoon minced garlic. Add in 1/4 teaspoon salt/pepper to taste. Keep the heat on low.
- Cheese sauce with slurry: In another small saucepan, whisk together non-dairy milk with broth, nutritional yeast flakes, garlic, and arrowroot powder.
- Bring to a quick boil, then reduce to low and stir continuously until a thickened “cheesy” sauce is formed. Add a few tablespoons more milk a thinner sauce is desired before adding to pasta.
-
Add this sauce to the pasta and mix together. If the pasta with sauce seems too dry, toss with 1-2 Tablespoons more olive oil.
-
Once jalapeños/chickpeas are baked, add them to the pasta.
-
Stir gently to combine. Season with salt/pepper to taste, if desired, and garnish with cilantro.
Notes
Depending on the type of pasta you use, you made need to make more sauce. Some pastas absorb the sauce more than others.
For Nutritional Yeast I used Bob Red Mill
Arrowroot Starch substitute – Cornstarch is not as nutritious as arrowroot starch but works well as a thickening agent in sauces.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: main, dinner
- Method: stove
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 431
- Sugar: 2.5
- Sodium: 439.6
- Fat: 8.5
- Saturated Fat: 0.8
- Unsaturated Fat: 1.1
- Trans Fat: 3.3
- Carbohydrates: 68.5
- Fiber: 16.6
- Protein: 26.8
- Cholesterol: 0
Keywords: chickpea mac and cheese, vegan mac and cheese, gluten free pasta recipe, vegan cheese sauce
There ya have it, folks! A dairy-free, gluten-free, paleo, kid-friendly, Vegan Jalapeño Chickpea Mac and Cheese. Phew, that was a mouthful! In all honesty, I’m not sure recipes get any better than this!
No matter who you’re serving, they’re guaranteed to love it! Personally, I think the roasted jalapeños are the best part. Do you like your food spicy? Let me know down below!
Cheers,
LC
The sauce was terrible! The sauce smelled like feet!
★
Sorry to hear that DeAnna! We use this sauce a lot. Did you use nutritional yeast or the other sauce I recommended? This one https://www.cottercrunch.com/vegan-salsa-con-queso/
Can’t wait to try this! Quick question though – does this mean one tablespoon of each or one tablespoon that is half arrowroot and half tapioca:
1 tbsp arrowroot and tapioca starch
Thank you!
Oops! Let’s correct that. It’s one or the other. Arrowroot starch or tapioca starch. But I prefer arrowroot.
Oh good to know, I have both on have but I’ll definitely go with the arrowroot. Thanks! 🙂
Any suggestions for something that you might serve with this? A green veggie?
I would serve with a side of steamed or roasted veggies. Maybe green beans or broccoli with garlic!
Hi Lindsay, this looks amazing and I definitely want to try it out. Quick question, if I’m making this non-vegan, is it just a matter of swapping the milks and the nutritional yeast for cheese (same quantities)? Let me know when you get a chance!
Hi Serena! Yes, that should work fine. Keep me posted.
Hi Lindsay,
I was looking for the recipe for the mushroom dip
When I touch the mushrooms dip It came up as chickpeas Mac and cheese
Do you have the recipe for the Mushroom dip?
It could be that we didn’t do the chickpea part but the sauce and spices dont seem to go very well together.
★
Absolutely phenomenal recipe, I’ve had it pinned to my vegan board and finally tried it, and will for sure be making this on a weekly basis. It’s so simple, tasty and nutritious! Thank you!
★★★★★
I try to have these ingredients readily available , this is now my go to comfort meal and I find myself making it quite often! I love the flavours! Thank you!
★★★★★
I am so glad you like this one! It’s one of my favorites 🙂 Thank you!
I wanna try these chickpea pasta!
THIS IS SO GOOD! I will be posting about how I used your recipe to make into a pizza too. You make such wonderful recipes <3
woohoo! Yea! Can’t wait to see!
I made this this weekend for myself and my boyfriend (non-vegan) and we both LOVED IT. I used a new cashew milk I saw at the grocery store that looked thicker than must non-dairy milks. I would double the jalapenos or add other veggies next time – maybe roasted red peppers. But it was great. And I was inspired to try making chickpeas from scratch for this recipe and those were delicious too in this. My boyfriend loved it – he wants it again!
oh wonderful!! So glad. How was the sauce? I have been trying to make it more creamy but it always depends on the pasta you use. Glad it was boyfriend approved!
This recipe did not turn out well at all. I had to put in 3.5 cups (yes) of almond milk to thin this sauce out, ad even then it wasn’t too creamy. I’ve tried nutritional yeast in some other recipes and wasn’t entirely convinced, so I figured i’d give it one last try. I will never put it in any recipe ever again. It just doesn’t cut it. I think for something like this you have to make a cheese sauce using cashews to make it really creamy. I’ve seen recipes for super gooey stretchy vegan cheese, and I think that’s needed here. This cheese sauce didn’t work out. Aside from missing the cheesy texture and flavor, the other flavors didn’t really liven things up either. I don’t know, I don’t think I would try this one again. Sorry 🙁
I’m so sorry to hear that Stevie. I’ve made this recipe several times and lots of people have given me great feedback. But i so appreciate your honesty and will look into the cashew cheese addition.
Oh I do have a cashew cream sauce that you could try. Just thought of that. https://www.cottercrunch.com/how-to-make-vegan-cashew-cream-sauce/ it’s still not very stretchy cheesy though
This was tasty but a bit in the dry side.
Oh I’m sorry! Did you make more more sauce? I put that in notes but I will test Again and update it. I think it also depends on the type of pasta you use. How much sauce did you end up using? Thanks!
We tried this last night. Apparently I sliced the jalapeños too thin as they burnt to a crisp. Undaunted we soldiered on and added more red chili flakes. It was tasty but boy did the pasta absorb the sauce (even with rinsing it first). Next time I’ll double the sauce which, I mean, how bad could that be 😉
Oh no! So sorry Barry. I’ll make sure to share these tips in my recipe notes.
I’m excited to try this recipe. I have another vegan mac n cheese recipe that I have used that calls for butternut squash, curry, and nutritional yeast, but my family gave it a thumbs down. thank you for posting this! I will report back and let you know how my vegan kids like it! 🙂
please do! It’s spicy, so keep me posted on the kids reactions.
Oh, yum! Thanks for the tip on the pasta, I’m looking to reduce my rice intake after recent reports of G free people having higher arsenic and mercury levels in their bodies than the general population. BTW, after going through some old boxes I just came across a welcome back Kotter poster that I had hanging in my room when I was a kid, it was signed by all the actors, back when John was super cute!
OH good! I think you will really like this pasta then Kim!
and OMG i love that Kotter poster!! too funny
What is this magic you’re serving?
Also I know why you really ate dinner at your place? Saving money my foot. 😉
how did you know? *blushes*
Stunning and creative recipe Lindsay! So excited to see this pasta. The lentil pasta that I loved started cutting in brown rice flour and just wasn’t as good in my opinion. Beans make darn good pasta!
Oh heck yeah! Delicious looking!
This sounds so good! And Chickapea pasta is my new fav. LOVE it!!
mine too! soooo good!
I promised myself after this last race that I’d finally take the plunge from vegetarian to Vegan. This mac and cheese recipe is making me think the change won’t be so bad!
awesome! let me know if you try it Heather!
OH YUM! I would even love to just eat those roasted chickpeas and jalapeño, that looks like a great snack too.
they definitely make a tasty snack too! I”m a chickpea aholic! haha
Mac and cheese with a kick, YUM! And I’m adding chickpea and lentil pasta to my shopping list. It sounds like something I have to try!
Wow, this looks really good! Pinning so I can find it again…
thanks friend
Wow your recipe (and photos) are on point!! This meal looks so flavorful and it’s great how it can be done in less than an hour! Thanks for sharing!
Let me know if you try it Sharon!
Oh you really combined all of my favs again. I feel like this could make my life better! 🙂
oh it so will Julie!
Spicy Mac N Cheese, heaven… same thing, really? This looks SO stinkin’ good!! I cannot wait to try it and see the looks of pure joy on my hubby’s face when he realizes it’s not velveeta 😉 Awesome post!
YEa! let me know whatcha think Karly! and your family
Oh my word that looks good. I would have never thought to put chickpeas in my mac. But you have me convinced and ready to make this.
David has slowly been increasing his spice tolerance so I might actually be able to sneak this by him, though I’m pretty sure he would ask where’s the cheese…cause he’s like that.
We can break him in with this. 😉 Tell him the cheese melted already. It’s hidden. haha
Awww I love those memories! And yes, this dish definitely rocks! I am a spice wimp though…but I need to get my hands on some of this pasta!
I think I need to help you get spicy acclimated! Haha
This sounds amazing. I can eat gluten and wheat but love to switch it up once and a while with chickpea pasta.
Protein Packed Recipe! Another one to be pinned 🙂
yea! let me know whatcha think.
We liked it Lindsay. Jalapeno’s flavor was too good with this recipe.
so glad!! Thanks for feedback
I’m a sucker for pasta with a homemade vegan cheese sauce or pesto…add a bunch of veggies and I’m one happy girl!
ohhh pesto! good call!
I tried chickpea pasta once, but yours looks really yummy. I have to give it another shot with this recipe.
I want to face plant into that bowl! Serious comfort food upgrade you have going on here!
haha you so should!
Double my chickpea love! This looks loaded with fiber and flavor … what a fun and creative way to get my beans. But you know what caught my eye first? Those jalapeños. Love, love, love the addition of full slices. I like it hot!! 🙂
you and me both! SPICY!
Pretty sure you’re cooking for Vegas this week. She thinks Mac and cheese is a food group. No joke. Love this. Love the jalapeños. Love you.
I think we all just need to move into the same neighborhood already. Cool?
What a gorgeous looking snd sounding meatless meal! Adding jalapenos is such a fun addition.
This looks sooo yummy! I love to have this for dinner tonight!
I just made mac and cheese with jalapenos last night! But I was missing chickpeas- that sounds delicious!
Ohh I need to sub in some healthier dishes into my repertoire, and this looks like a great addition! Maybe I’ll make it and not tell my fiance it’s vegan 😉
i absolutely love this dish Lindsay! it’s absolutely beautiful. my son and his girlfriend are vegan and i’m really excited to make this for them. btw, like you, i’m a long time gluten free girl and i happen to think this is the best pasta ever!
so glad!! let me know what they think! And yay for long time GF buds!
The roasted chickpeas and jalapenos are such a magic addition! This dish looks absolutely perfect… and love that mac n cheese can be so high in protein.
This looks absolutely wonderful Lindsay!! Love the heat with jalapenos with the chickpeas pasta !!!
Delicious of course! I love me some chickpea pasta!
Cotter Comeback 🙂 300 square feet! YIKES but Hawaii!!! Not a cheap place to live even back then!
Beautiful recipe!
haha i know you get this. Crazy $$. We were broke
Wow Lindsay this looks wonderful! I love these Chickapea products and they taste great! Bring on the spices – I could dig into a bowl of this Mac and Cheese 🙂
Not only is this gorgeous, but it sounds amazing! I love my chick pea pasta!
me too! the best!
This is sooooo up my alley, I love all those gorgeous jalapenos ~ I bet they have even better flavor after you roast them. I love Chickapea pasta, too, it was a great idea to pair it with chickpeas ~ double the protein 🙂
yes, i love roasting them with more spices!
This looks amazing!!!!! We will definitely be trying this. It combines many of my food loves. Jalapenos, chickpeas, carbs, gooey vegan cheese sauce……
I’ve been eyeing those little chickpea shells in the supermarket. Guess now is a good time to try them.
This recipe is GORGEOUS Lindsay!!! I definitely need to add it to my list of things to make – I still have a couple boxes of Chickapea kicking around and all I can say is that they definitely need to get covered in cheese and jalapenos!
yay! let me know whatcha think Taylor!
This looks so good and my husband and I love spicy food! I’d have to make two batches so they girls could get their mac n cheese fix. I’ve yet to try chickpea pasta but might have to breakdown and try it. Only 2 of us like chickpeas and the other two aren’t fans. Plus the hubby got a pasta roller so he is all about making his own pasta but I think I’ll have to sneak this in some weeknight.
Lol sounds like my exact first go at gluten-free pasta, too…it all just broke and turned out super mooshy. I love that there are more gf options available now that aren’t corn-based. I’ve tried Chickpea Pasta and love it! Definitely great texture, and I love that it’s made with quality ingredients. This jalapeno mac is right up my alley!
So I commented on this earlier via mobile and got a weird error. Looks completely different on desktop. P.S. I wanna try these chickpea pastas!
yes, i had major computer malfunctions. Ugh sorry!
I can’t wait to try this! Looks so delicious! Oh and loved your joke! lol
test