Mexican Mac and Cheese (Vegan!)
Classic mac and cheese gets a flavorful upgrade with this Mexican-style twist! It features tender pasta and veggies tossed in a zesty taco-seasoned cheese sauce with green chiles.
Servings: 4 medium bowls
Ingredients
- 8 oz. elbow noodles (GF if desired)
- 2 roma tomatoes
- 1 roasted red pepper
- 3 green onions
- 3 Tbsp. fresh cilantro (optional, for serving)
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 (mild or medium)
- 2 Tbsp. fresh lemon juice
- 2 tsp. apple cider vinegar
- 1/4 tsp. salt
Instructions
- Cook the pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.
- Meanwhile, dice the tomato and roasted pepper. Slice the green onions. Set aside.
- Make the cheese sauce: Place all sauce ingredients in a high-speed blender. Blend for about 20-30 seconds until smooth.
- In a large non-stick pan over medium heat, add the cheese sauce. Heat for about 6-7 minutes, stirring often until slightly thickened.
- When the cheese sauce has slightly thickened, add the drained pasta, tomato, roasted pepper, and green onions.
- Heat for about 5 minutes, stirring often, or until warmed through. The sauce should thicken and partially absorb into the pasta. (It also thickens further as it sits.) Garnish with fresh cilantro if desired. Salt and pepper to taste.
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.
Spicy version: Blend a jalapeño pepper, serrano pepper, or chipotle into the cheese sauce. Or add a pinch of cayenne pepper, or use medium/hot green chiles instead of mild.
Sauce: This is a heavily-sauced dish. For less saucy, bump up the pasta to 10-12 oz.
Yield: Recipe makes about 7 cups.
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: 480 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 763 IU | Vitamin C: 24 mg | Calcium: 38 mg | Iron: 4 mg
