Vegan & Gluten-Free Cheesy RoTel Spaghetti | Easy Plant-Based Comfort Food

Creamy, Cheesy, and Boldly Flavorful – A Vegan & Gluten-Free Twist on Classic Rotel Spaghetti!

One of my favorite things about creating recipes is taking classic Southern comfort foods and giving them a plant-based makeover—and this Vegan & Gluten-Free Cheesy Rotel Spaghetti is a perfect example!

Made with gluten-free spaghetti, mildly spicy Rotel tomatoes, and a creamy, dairy-free cheese sauce, this dish is bold, comforting, and packed with flavor—without a drop of dairy or gluten! It’s everything you love about the classic Southern favorite, but in a healthier, plant-based version that the whole family will love.

For an extra boost of protein, I love using chickpea-based pasta, which makes this dish not only delicious but also more filling and nutritious. Whether you enjoy it as a main course or pair it with a crisp green salad and gluten-free, vegan garlic bread, this dish is guaranteed to have you coming back for seconds (and maybe even thirds!).

Let’s dive into this creamy, cheesy, and flavor-packed vegan Rotel spaghetti recipe—a true comfort food classic with a plant-based twist! 

Why You’ll Love This Vegan & Gluten-Free Cheesy Rotel Spaghetti

This Vegan & Gluten-Free Cheesy Rotel Spaghetti is the ultimate comfort food with a plant-based twist! Whether you’re looking for a nostalgic Southern classic made dairy-free or just want a quick, flavorful, and satisfying meal, here’s why you’ll love this dish:

✔ Rich, Creamy, & Cheesy – Without the Dairy! – The silky vegan cheese sauce brings all the comfort of traditional Rotel spaghetti, but it’s completely dairy-free and plant-based.

✔ Naturally Gluten-Free – Made with gluten-free pasta, this dish is perfect for those with gluten sensitivities without sacrificing taste or texture.

✔ Packed with Flavor – The mild heat from Rotel tomatoes, combined with the creamy cheese sauce, creates a bold, Tex-Mex-inspired twist that’s seriously delicious.

✔ Boosted with Plant-Based Protein – Using chickpea or lentil pasta makes this a protein-packed meal, keeping you full and energized.

✔ Quick & Easy to Make – This recipe comes together in under 30 minutes, making it perfect for busy weeknights or a satisfying weekend meal.

✔ Perfect for the Whole Family – Whether you’re feeding kids, picky eaters, or die-hard comfort food lovers, this dish is crowd-pleasing, creamy, and oh-so-satisfying.

Ingredients for Vegan & Gluten-Free Cheesy Rotel Spaghetti

• Gluten-Free Spaghetti Noodles – I prefer chickpea-based pasta for an extra boost of plant-based protein, but any gluten-free spaghetti will work!
• Vegan Cheddar Shreds – Brings that rich, melty, cheesy goodness to the dish.
• 1 Recipe of Vegan & Gluten-Free Cream of Celery – Adds a savory, creamy base to the sauce.
• Diced Onion, Celery & Pepper Mixture – I use a frozen “seasoning vegetables” mix to keep things quick and easy!
• Vegan Butter – For sautéing the veggies and bringing out their flavors.
• 1 Can of Rotel (Mild or Spicy) – Mild for a balanced kick, or go spicy if you love the heat!
• 1 Can of Diced Green Chiles – Adds extra Tex-Mex flair and depth of flavor.
• Non-Dairy Milk of Choice – I use unsweetened almond milk, but any dairy-free unsweetened milk works!

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How to Make Cheesy Rotel Spaghetti 

This dish is creamy, cheesy, and packed with flavor, and it comes together easily! Here’s how to make it:

Step 1: Preheat & Prep

• Preheat your oven to 350°F.
• If you haven’t already made your vegan & gluten-free cream of celery soup, I recommend making it a day ahead to streamline the process. But if you’re making it fresh, just give yourself enough time to prepare it alongside the rest of the recipe.

Step 2: Cook the Spaghetti

• Bring a large pot of salted water to a boil and cook your gluten-free spaghetti according to package directions.
• Drain and set aside.

Step 3: Sauté the Veggies

• In a large pot, melt the vegan butter over medium heat.
• Add the diced onion, celery, and pepper mixture (I use a frozen “seasoning blend” for convenience).
• Cook until the veggies are softened and fragrant—about 5 minutes.

Step 4: Make the Creamy Sauce

• Stir in your vegan cream of celery soup, the drained can of Rotel, the drained green chiles, and vegan cheddar shreds.
• Let the mixture simmer for 7-10 minutes, stirring occasionally, until the cheese is mostly melted and everything is well combined.

Step 5: Combine & Bake

• Add your cooked spaghetti noodles into the pot and stir until everything is evenly coated in the creamy sauce.
• Transfer the mixture to a casserole dish and sprinkle with extra vegan cheddar shreds for that perfect melty topping.
• Bake for 15-20 minutes, or until the cheese is melty and bubbly.

Step 6: Cool & Serve

• Let the casserole cool for about 10 minutes, then sprinkle with chopped parsley for a fresh finishing touch.
• Serve and enjoy this comforting, cheesy, and flavor-packed Rotel spaghetti!

This dish is so good, you’ll be going back for seconds (and maybe even thirds!)

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* Looking for other delicious pasta dishes? Check out these creamy recipes!

• Vegan and gluten free cheesy vegetable rigatoni bake
• Vegan and gluten free “million dollar spaghetti”
• Vegan and gluten free baked ziti

How to Store & Reheat Cheesy Rotel Spaghetti

This Vegan & Gluten-Free Cheesy Rotel Spaghetti makes great leftovers! Here’s how to store and reheat it while keeping it creamy and delicious:

Refrigeration:

• Allow the spaghetti to cool completely before storing.
• Transfer leftovers to an airtight container and store in the refrigerator for up to 4 days.

Freezing:

• For longer storage, place the cooled casserole in a freezer-safe container or wrap it tightly in foil and plastic wrap.
• Freeze for up to 3 months.
• To make reheating easier, portion it into individual servings before freezing.

Reheating Instructions:

• Oven (Best Method): Place in an oven-safe dish, cover with foil, and bake at 350°F for 15–20 minutes until warmed through. Add a splash of non-dairy milk if needed to keep it creamy.
• Microwave: Heat in 30-second intervals, stirring between each, until fully warmed. Add a little extra non-dairy milk if it seems dry.
• Stovetop: Reheat over low-medium heat in a skillet with a splash of non-dairy milk, stirring frequently until warmed.

This dish reheats beautifully and is just as delicious the next day—perfect for meal prep or quick leftovers!

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