Vegan Green Chili Mac n Cheese
Ingredients
The pasta
-
10
ounces
large macaroni shells
The sauce
-
½
medium
white onion (diced)
-
3-4
cloves
garlic (minced)
-
1
cup
raw cashews (soaked for 4-6 hours or overnight, then drained)
-
1½
cups
vegetable broth
-
1
Tbsp
cornstarch
-
½
tsp
cumin
-
¾
tsp
chili powder
-
2
Tbsp
nutritional yeast
-
1
4-ounce can
diced green chilies
Optional toppings
-
1
cup
tortilla chips (optional)
-
to taste
fresh cilantro (optional)
Instructions
- Preheat the oven to 350°F (176°C) and prepare a baking pan for the tortilla chips.
- Crush the tortilla chips, spritz with oil, sprinkle with salt, and bake until golden brown.
- Boil the macaroni according to package instructions.
- In a skillet, sauté the onion and garlic in olive oil until soft.
- Blend the sautéed onion and garlic with the remaining sauce ingredients until smooth.
- Drain the noodles and add the cashew cheese to the pot, cooking on low until thickened.
- Stir in the macaroni and remaining green chilies, then serve topped with toasted tortilla chips and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
516
Total fat
17g
Total carbohydrates
72g
Total protein
19g
Sodium
380mg
Cholesterol
0mg
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