Green Chili Mac n Cheese
A vibrant and creamy plant-based comfort dish featuring a luxurious cashew-based cheese sauce infused with zesty green chilies and smoky spices. Topped with toasted tortilla chips for a satisfying crunch, this wholesome macaroni provides a protein-packed alternative to classic boxed versions without any processed ingredients.
Instructions
- 1
If using tortilla chips (1 cup), crush them into fine crumbs, spread on a baking sheet, spritz with oil, and bake at 350°F (176°C) for 10 minutes until golden brown.
- 2
Boil macaroni (10 oz) according to package instructions until al dente.
- 3
Sauté white onion (0.5 medium) and garlic cloves (4 clove) in a skillet with a bit of oil (1 dash) until soft and fragrant, about 7 minutes.
- 4
Add the sautéed onion and garlic to a blender with raw cashews (1 cup), vegetable broth (1.5 cup), cornstarch (1 tbsp), cumin (0.5 tsp), chili powder (0.75 tsp), nutritional yeast (2 tbsp), and half of the green chiles (1 can). Blend on high until completely smooth.
- 5
Drain the noodles. In the same pot, add the blended sauce and cook over low heat, stirring frequently, until the sauce thickens slightly.
- 6
Add the macaroni and the remaining green chiles (1 can) to the pot and stir to combine. Serve immediately topped with toasted chips and fresh cilantro (1 sprinkle).
Nutrition Facts
Per portion