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
- 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
Soak cashews in room temperature water for 4-8 hours.
Boil pasta in salted water until al dente. Drain and set aside.
Sauté onion until translucent and add garlic, salt and pepper before removing from heat.
Add the cashews, onion mixture, and the rest of the ingredients (sans noodles) into a blender. Puree until smooth.
Pour into a sauce pan and let simmer until warm. Fold in macaroni so that noodles are evenly covered.
Serve and enjoy!