Vegan Poblano Macaroni and Cheese Recipe (2024)

Garlic for sure, and also try adding smoked paprika.

I opted out of the poblano so the kiddos can eat it too. With that said....a little bland. I made 16oz of pasta and still had half a cup of sauce left. I read the reviews(thank you!) and added adobo and pepper to taste and that helped. I think next time I'll add a clove of garlic and maybe add sauteed mushrooms and onions.. I used a food processor and made in batches. I plan on adding panko crumbs on top and baking before serving ..

Trader Joe's currently has a vegan parmesan under it's house name that is so good even non vegans would be impressed! Another brand "Violife" sells a 'Parmasean' wedge, that needs to be grated, that is even better than the shredded TJoe's! While Violife's Mozz & Cheddar are easy to find (even BJ's sells) the Parm. is likely only in 'Health' Food Stores

We made this using the optional jalapeño thinking it would give it a little kick. Too. Much. Kick.

Based on other comments, cut the sauce in half, but kept the full amount of poblanos. My husband loved it! It’s not bland! It was shockingly good. We haven’t been vegan for long, so was very pleasantly surprised.

Peel the poblanos remove the tough blackened skin.

I found this recipe to be decent but the quantity that it made was way more than I needed…like 6-8 servings rather than the 4ish I expect from a typical dinner recipe. I would also add some garlic or other additional seasoning if I were making it again!

Does not taste like cheese, more like pasta coated with a lightly spiced potato mash. Could use more peppers and nutritional yeast.

Mine came out quite tasty. I did add some extra veg and garlic cloves. OTOH, about 2 hours after eating a small bowlful, I had an allergic reaction. No need for the epi-pen, but tingling lips, tightness in throat. I’ve had nutritional yeast before, but in small doses. Since every other ingredient presents no problem for me, I suspect the larger quantity of the yeast was too much. Just a warning be careful when family or guests have known food allergies.

My Mac looked nothing like the photo—my sauce was green. It was plenty spicy, but needed a ton of salt. Half the sauce recipe would have been more than enough for12 ounces of pasta.

I followed the recipe and added sauteed mushrooms, onions, and garlic and still found the sauce to be bland. Adding cholula sauce was a game changer. In the future I would add more sauteed mushrooms and maybe green peppers. The sauce is not strong enough to stand on its own. Also this was pretty potato-forward, wonder what would happen if you decreased potatoes and ramped up carrots and cashews? Come to think of it, I did not add nutritional yeast, maybe it would have helped.

This was great! We have an electric stove so instead, I broiled the peppers and they blackened/blistered beautifully. It did indeed make about double the volume of sauce that we needed for the pasta. I made a few modifications, using only ~1/4 cup of cashews and adding tofu for creaminess! For the comments mentioning that the sauce tasted strongly of potato- after selecting three “medium” russet potatoes, I weighed them and ended up only needing one. Maybe that was the issue for others?

Mine came out quite tasty. I did add some extra veg and garlic cloves. OTOH, about 2 hours after eating a small bowlful, I had an allergic reaction. No need for the epi-pen, but tingling lips, tightness in throat. I’ve had nutritional yeast before, but in small doses. Since every other ingredient presents no problem for me, I suspect the larger quantity of the yeast was too much. Just a warning be careful when family or guests have known food allergies.

This was yummy with the addition of quite a few seasonings in the sauce purée. I added raw garlic, garlic powder, onion powder, paprika, and a little cayenne. Delish and makes a huuuuuge amount of sauce! Too much for just the pasta but might make a good queso dip later!

Does not taste like cheese, more like pasta coated with a lightly spiced potato mash. Could use more peppers and nutritional yeast.

Not thrilled with this recipe. Tastes alright, but it's a hassle. Makes a lot of dishes, recipe makes too much sauce, and the amount of starch in the dish doesn't make for the most pleasant texture.

Of all the ways I've made Macaroni and Cheese, Vegan or not, this was most curious. My husband commented on being able to clearly taste potato in the "cheese." If I could have given a 3.5 star rating rather than a 3 or 4, I would have done so. The result was interesting but felt not-fully-developed, as though the ingredient list needed a mild shuffling. I was going to suggest using sweet potatoes (?) but, looking through NY TImes, I see Tara Parker-Pope has already gone there.

Found this recipe to be good but not exceptional. Doubled the nutritional yeast and still think it could use more, or perhaps other seasonings to give it more of a punch. Tasted a bit like mashed potatoes with pasta mixed in. As others have commented more pasta or less sauce would be more ideal. Would also benefit from being put into a casserole dish and baked with some type of breadcrumb/cracker crumb on top.

Loved this recipe! The store had no Pablanos, so I pulled out some of our Roasted Hatch Green Chilis... wow...amazing taste. Also used garlic salt in the water for potato and carrot. I will be making this again!

Can you freeze this?

Followed other reviewers advice and added garlic to the blender and lots of salt + smoked paprika at the last step. Doubled the recipe for a large group and yeah, the proportions are off. Didn't finish blending everything and had a large amount of sauce relative to pasta. Came out good but with an acquired taste. Still, I think my dinner party enjoyed it, might make again.

Make the NYT vegan queso recipe and serve it over pasta. Tastier. The potatoes necessitated a huge amount of salt to lift the flavor.

I found that the sauce is enough for nearly 2 lbs of pasta. Keep that in mind if you want to reserve some to make this meal later in the week or freeze it.

I amped up the nutritional yeast, and added a lot of paprika. Since I'm not a vegan, this dish took an acquired taste, but I ended up really liking it!