Mexican Mac and Cheese (Vegan!)
Mac & cheese gets a Mexican-style twist! Pasta and veggies are tossed in a taco-seasoned cheese sauce with green chiles. It's richly flavorful and made with healthy ingredients!
Servings4 medium bowls
Ingredients
- 8 oz. elbow noodles (gluten-free if desired)
- 3 green onions
- 1 roasted red pepper
- 2 roma tomatoes
For the Mexican-style cheese sauce:
- 1 cup raw cashews (soaked*)
- 2 cups vegetable broth
- 1/2 cup nutritional yeast
- 1 Tbsp. taco seasoning
- 4 oz. can diced green chiles (I use mild)
- 2 Tbsp. fresh lemon juice
- 2 tsp. apple cider vinegar
- 1/4 tsp. salt
Instructions
- Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.
- Meanwhile, make the cheese sauce: Place all sauce ingredients in a high-speed blender. Blend until smooth.
- Slice green onions.
- In a large non-stick pan over medium heat, add cheese sauce and green onions. Heat for 6-7 minutes, stirring often until slightly thickened.
- Meanwhile, finely dice tomato and roasted pepper.
- When cheese sauce has slightly thickened, add drained pasta, tomato, and roasted pepper.
- Heat for about 5 minutes, stirring often, or until warmed through.
Notes
*Soaking cashews: Before blending, soak the cashews in room temperature water for at least 4-6 hours or overnight. Then drain and rinse before using. Alternatively, you can "quick soak" the cashews: Place cashews in a heat-safe bowl and carefully add hot/boiling water until cashews are covered. Let sit for about 10-15 minutes. Then rinse and drain.
Yield: Recipe makes about 6 cups.
Spicy version: Blend a jalapeño or chipotle in the cheese sauce. Or use medium/hot green chiles instead of mild.
Nutrition Per Serving (Estimate)
Calories: 420 kcal | Carbohydrates: 59 g | Protein: 15 g | Fat: 16 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 8 g | Potassium: 479 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 742 IU | Vitamin C: 24 mg | Calcium: 38 mg | Iron: 4 mg