Mac n’ cheese from our past is sure to be a source of horror for many of us. It was usually in a box, but if it wasn’t, it was made from the processed block of terror known as Velveeta.
This isn’t that kind of macaroni and cheese. This is a wholesome, dairy-free, unprocessed goodness for those who want to enjoy a little of their childhood favorites but without junk food.
Do not be intimidated by mac and cheese. My first attempts at making cashew sauces failed, so I was skeptical. After learning a few tips (how to blend, how long to soak, and what spices to use), I am now a huge fan. Amazingly, a jar full of soaked cashews turns into rich sauces or ice creams.
This recipe is also very easy to make, requiring only ten ingredients (minus tortilla chips) in 30 minutes. This recipe couldn’t be easier.
Cumin, green chilies, and chili powder give this sauce a lot of flavor. The sauce is made with half of the green chilies, and the remaining half is added to the final product. The result is simply delicious.
After you’ve stirred the sauce into the noodles with the green chilies and the noodles, it’s now time to add some crunch. To add another layer of texture and flavor, I toasted some tortilla chips to a golden brown color. I fell in love. Swoon.
This mac n’ cheese is sure to be a hit. It’s:
CreamyLuxurious
Savory
Super Cheesy
Velvety
Green chilies are the perfect spice to add to this dish.
Mega satisfying
Dreamy & Totally dreamy
This is something I would serve non-vegans, and they’d love it. It’s creamy, flavorful, and satisfying. They might be able to tell that it’s “not true mac n’ cheese,” but they will have to be convinced. It’s enough to feed four or even three people very generously. Invite some friends over and show them the vegan cheese heaven. Cheers!
Ingredients
- Ten ounces of large macaroni (gluten-free for GF eaters/ I used pipe rigate).
- Half a medium white onion, diced
- 3-4 cloves of garlic (minced).
- One cup of raw cashews, soaked overnight or for at least 4-6 hours.
- 1 1/2 cups vegetable stock ( DIY or purchased at a store)
- 1 Tbsp of cornstarch
- Cumin – 1/2 tsp
- Chili powder 3/4 tsp
- 2 tbsp nutritional yeast
- Can of diced chills, four oz. (scoop out half the can and add it to the sauce; reserve the other half for the mac n cheese).
- 1 cup tortilla chips (optional)
- Fresh cilantro ( optional for toppings)
Instructions
- If you are using tortilla chips as a topping, crumble the chips into fine crumbs. Add them to a baking dish lined with parchment or foil. Sprinkle with salt, spritz with avocado or olive oil, and then bake for 10 minutes at 350 degrees F (176 C). Bake in an oven at 350 degrees F (176 C) for 10 minutes or until golden brown.
- Follow the instructions on the package to boil macaroni.
- Sauté onion and garlic with a little olive oil in a medium pan over medium heat. Salt and pepper to taste, then stir and cook for about seven minutes. Set aside.
- Add the onions and garlic, along with the remaining ingredients, to a Blender. Omit the tortilla chips and add only half the green chilies. If you have a “liquify,” use it to make it smoother. Blend for up to one minute until creamy and soft, scraping the sides as needed.
- Drain the noodles and set them aside. Cover (with a cloth). In the same pot that you cooked the noodles, add the cheese made from cashews and stir frequently.
- Stir in the macaroni and remaining green chilies. Serve immediately and top with crushed tortilla chips, cilantro (optional), or toasted tortillas.
