This Creamy Vegan Mac n' Cheese is Better Than the Real Thing

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

Ingredients

• 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

• Step 1

  Soak cashews in room temperature water for 4-8 hours.

  

• Step 2

  Boil pasta in salted water until al dente. Drain and set aside.

  

• Step 3

  Sauté onion until translucent and add garlic, salt and pepper before removing from heat.

  

• Step 4

  Add the cashews, onion mixture, and the rest of the ingredients (sans noodles) into a blender. Puree until smooth.

  

• Step 5

  Pour into a sauce pan and let simmer until warm. Fold in macaroni so that noodles are evenly covered.

  

• Step 6

  Serve and enjoy!