Macaroni and cheese has always been my favorite go-to dish since I was a kid. It's warm, gooey and rich. What else could anyone possibly want in a meal?
There's only one problem: mac and cheese usually has...Cheese. And as anyone who follows a vegan lifestyle will tell you, the dairy industry maintains practices that are problematic at best. Luckily, there are endless deliciously dairy-free recipes that won't leave you missing a thing, and this spicy vegan mac is one of them.
With a smooth-blended flavorful sauce packed full of onions, garlic, cashews and cumin, you'll take one bite and ask, "Cheese who?"
Creamy Vegan Mac and Cheese
- Prep Time:4 hrs
- Cook Time:20 mins
- Total Time:4 hrs 20 mins
- Servings:8
- Medium
- 14 ounce elbow macaroni
- 1 cup soaked raw cashews
- 1/2 cup diced onion
- 3 cloves minced garlic
- 1 1/2 cup vegetable broth
- 4 ounce canned green chiles
- 1 tablespoon corn starch
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- salt and pepper to taste
- 1 bunch cilantro to garnish optional
Ingredients
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Step 1
Soak cashews in room temperature water for 4-8 hours.
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Step 2
Boil pasta in salted water until al dente. Drain and set aside.
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Step 3
Sauté onion until translucent and add garlic, salt and pepper before removing from heat.
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Step 4
Add the cashews, onion mixture, and the rest of the ingredients (sans noodles) into a blender. Puree until smooth.
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Step 5
Pour into a sauce pan and let simmer until warm. Fold in macaroni so that noodles are evenly covered.
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Step 6
Serve and enjoy!