Doritos Mac & Cheese [vegan]

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What?! Doritos Mac & Cheese! This was inspired by a night I had a snack attack. I ended up creating a vegan blend that resembled Doritos & add to popcorn (the Doritos Blend below). I figured, since it worked on popcorn, it might work well in a mac and cheese way. And so it did! My Easy Mac and Cheese recipe was also a huge inspiration in creating this. 

You’re probably wondering if this taste like actual Doritos. I think it’s pretty close to nacho cheese Doritos! I decided to add the only vegan dorito on the market  to the top of the finished product. It is optional but I really like the Spicy Sweet Chili Doritos and the crunch factor! But you try it and let me know what you think! Video below include instructions PLUS a taste test from a 7 year old!

Doritos Blend Ingredients

  • 1 tsp chili powder
  • 2 tsp paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • ½ cup nutritional yeast
  • ½ tsp sea salt, or to taste
  • ½ tsp black pepper, or to taste

Blender Ingredients

  • 1 garlic clove, minced
  • 2 tbsp [vegan] butter
  • 2 tbsp flour
  • 3 cup unsweetened mylk, divided
  • 1 veggie cube
  • 3 tsp Dijon mustard
  • ½ lemon, juiced, optional
  • 1 tsp nutmeg, optional
  • 2 cup cashew, soaked*

Other Ingredients

  • 1 pound short pasta**
  • 1 cup reserved pasta water***
  • 12 Spicy Sweet Chili Doritos , crushed, optional

*Note1: Soak raw cashew overnight or boil for 15 minutes-until fork tender.

**Note2: You can use any pasta you like (macaroni, penne, etc.)! I recommend using a short pasta. On this day, I used Gigli!

***Note3: Save your pasta water! Once the pasta is done cooking, and before you drain, reserve ½ cup of the water you cooked the pasta in. It will be part of step 6!

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  1. Boil the pasta and cook al dente, per package instructions. Make sure they are cooked al dente and reserve 1 cup pasta water (see note2 above). Drain and add back into the pot you used to boil the pasta.
  2. In a Mason jar, or small bowl, add all of the Doritos Blend Ingredients. Set aside.
  3. In a small pan, add the garlic and butter over medium heat. Saute for about a minute or 2 then add the flour.
  4. Next, lower the heat to low and add 1 cup of mylk to the pan. Whisk for a minute then turn off the heat. This is the roux!
  5. In a blender, add the roux, veggie cube, 2 cups of mylk, Dijon, cashews, lemon juice and nutmeg, if using. Blend until smooth.
  6. Add the blended cheese sauce to the pot with the pasta. Turn the burner to a simmer and add the reserved pasta water. Mix for about 2 minutes, or until the pasta is hot.
  7. Serve hot and top with crushed Doritos.

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Wacth the video here!


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