This vegan mac and cheese is infused with green chili and roasted garlic. You can taste the love with every bite.
I love using a chickpea, gluten free pasta like, Banza.
It’s super high in fiber and protein which is great for better blood sugar control.
I’ve been trying to tweak a dairy-free pasta sauce like this for some time now and I think I might have just nailed it! Even the Hubs loved it and he’s not a huge fan of not-really-cheese-cheesy-sauce.
How do you really get someone to try vegan ‘cheese’ sauce without them thinking it’s disgusting? Maybe don’t tell them and see what they say…. mkay?
WARNING: You may not want to share!
Green Chili Mac and 'Cheese'
Dairy free & gluten free mac and cheese that is full of flavor, completely plant based and 100% made with love - because you can't help but lick the spoon and put it back in the bowl. This meal will be ready in less than 30 minutes.
Boil pasta according to package directions.
In a medium pan over medium heat, saute onion in olive oil. Season with salt and pepper, stir and cook until soft and fragrant. Be careful not to burn. Add the diced roasted garlic within the last 1 minute of cooking to blend with onion. Set aside.
Using a high powered blender, add the garlic and onions, cashews and remaining ingredients (except cilantro) and using only 2 tbsp of nutritional yeast (save 1 tablespoon for the top). Blend until smooth and creamy.
Drain the noodles, set aside. To the same pot you boiled the noodles in, add the cashew sauce and cook on low stirring frequently until slightly thickened.
Add the macaroni noodles to the cheese and stir until each noodle is coated. Serve immediately, topping with the remaining 1 tbsp nutritional yeast and chopped cilantro.