Vegan Green Chili Mac n Cheese

Vegan Green Chili Mac n Cheese! 30 minutes from start to finish and SO creamy and satisfying!

I’m sure we all have horror stories of the mac n cheese of our yesteryear. For me it was almost always boxed, but in the rare chance that it wasn’t, it was certainly made with that processed block of horror known as Velveeta (*shiver).

This is not that kind of mac n cheese. This is unprocessed, wholesome, dairy-free goodness for those of us who still crave a bit of our childhood favorites without all the junk.

Easy Vegan Mac n CheeseSoaking Cashews

Don’t be intimidated by vegan mac n cheese. I was a little skeptical at first because my initial attempts at cashew sauces were unsuccessful. But I’ve learned a few tricks here and there (how long to soak, how long to blend, what spices/seasonings to add) and I’m now a HUGE fan. It’s unbelievable how a jar of soaked cashews can turn into rich sauces, luxurious ice creams and bonafide cheesy goodness.

Plus, this particular recipe requires just 10 ingredients (minus the tortilla chips) and 30 minutes! It doesn’t get any easier than that.

Green Chili Mac n Cheeze #vegan

This sauce is infused with plenty of flavor thanks to cumin, chili powder and green chilies. Half of the chilies go into the sauce, while the other half get stirred into the final product. The result is oh-so dreamy.

Easy Vegan Mac n Cheese with Green Chilis!

Vegan Green Chili Mac n Cheese!Vegan Mac n Cheese with Green Chilis and Tortilla Chips! #vegan 30 minute meal

Once you stir the sauce with the noodles and the green chilies, it’s time for a little crunch. I toasted up some tortilla chips until golden brown then sprinkled them on top for another layer of flavor and texture. I was in love. Swoon.

You’re going to love this mac n cheese. It’s:

Creamy
Luxurious
Savory
Super Cheesy
Velvety
Perfectly spiced from the green chilies
Mega satisfying
Altogether dreamy

Oh, and by the way, each serving has 19 grams of protein! WHAT?!!

30 Minute Vegan Mac n Cheese with Green Chilis and Toasted Tortilla Chips!Vegan Green Chili mac n Cheese! minimalistbaker.com #vegan

I personally think you could serve this to a non-vegan and they would totally dig it. They may be able to tell it’s not “true mac n cheese,” but it’s so creamy and flavorful and satisfying that they’ll have to be won over. This makes enough for 4, or 3 very generously, so invite a few friends and take them to vegan cheese heaven. Cheers!

Green Chili Mac n Cheese! #vegan minimalistbaker.comGreen Chili Mac n Cheese! #vegan #healthy30 Minute Vegan Mac n Cheese with Green Chilis!

4.9 from 20 reviews
Vegan Green Chili Mac n Cheese
 
Prep time
Cook time
Total time
 
10 ingredient, 30 minute vegan mac n cheese infused with green chili and topped with crispy baked crushed tortilla chips!
Author:
Recipe type: Pasta
Cuisine: Vegan
Serves: 4
Ingredients
  • 10 ounces large macaroni shells (gluten free for GF eaters | I used pipe rigate)
  • 1/2 white onion, diced
  • 3-4 cloves garlic, minced
  • 1 cup raw cashews, soaked for 4-6 hours or overnight, then drained
  • 1 1/2 cups vegetable broth
  • 1 Tbsp cornstarch
  • 1/2 tsp cumin
  • 3/4 tsp chili powder
  • 2 Tbsp nutritional yeast
  • 1 4-ounce can diced chills (scoop half into the sauce, reserve half for the finished mac n cheese)
  • Optional: 1 cup tortilla chips, fresh cilantro for topping
Instructions
  1. If topping with tortilla chips, crush chips into fine crumbs and add to a baking pan lined with parchment paper or foil. Spritz with olive or canola oil, sprinkle with salt and stir, then bake in a 350 degree F oven for 10 minutes or until golden brown.
  2. Boil macaroni according to package instructions.
  3. In a medium skillet over medium-low heat, sautee onion and garlic in a bit of olive oil. Season with salt and pepper, stir and cook until soft and fragrant - about 7 minutes. Set aside.
  4. Add onions and garlic to a blender with remaining ingredients, omitting the tortilla chips and adding only half of the green chilies. Blend until smooth, using the "liquify" setting if you have it to get it really smooth. Otherwise just blend for up to a minute, scraping down sides as necessary, until smooth and creamy.
  5. Drain the noodles, set aside and cover (with a towel). To the same pot you boiled the noodles in, add the cashew cheese and cook on low stirring frequently until slightly thickened.
  6. Add the macaroni noodles to the cheese, along with the remaining green chilies and stir. Serve immediately, topping with crushed toasted tortilla chips and cilantro (optional).
Notes
*Adapted from the amazing Isa Chandra.
*Nutrition information is for 1 of four servings without tortilla chips.
Nutrition Information
Serving size: 1/4 recipe Calories: 516 Fat: 17 g Saturated fat: 3.5 g Carbohydrates: 72 g Sugar: 4 g Sodium: 380 mg Fiber: 5.6 g Protein: 19 g

 

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Comments

  1. Stephanie says

    Is there any way to use cashew butter instead of soaking cashews over night? Don’t have a blender :(

  2. says

    Love love this recipe! So simple, so cheesy, so good!! We’re making it again tonight….husband requested, so I know it’s just that good. Thanks Dana. I truly have a healthy obsession with your blog. ; )

  3. Jess says

    I’ve been cooking more lately instead of just eating frozen meals. I wanted to try this out, but was unsure about my cooking abilities (and my itty bitty old blender). But I just made this, and it turned out fabulously tasty! And now I’m excited to find more recipes that use cashews as a substitute. Thanks y’all!

  4. Emily Rose says

    Hi, do you think it would also work with cashew meal instead of whole cashews (I have cashew meal already in the cupboard)? When making cheese sauces I usually have a hard time getting the cashew meal to smooth out and it ends up somewhat gritty which I don’t like, the taste is there just not the texture, although I haven’t tried blending it. What do you think? This recipe will be my next attempt by the way :)

    • Dana Shultz says

      I’m not sure, but it’s worth a shot! I’m sure it’s fine. Just don’t soak it for as long since it’s so fine. Then rinse it through a fine mesh strainer.

  5. Felicia says

    Okay, this looks AMAZING and I want to try it immediately! Only, I have a problem.

    I want to make this for me and the bf, but I hate cashews and he can’t eat them. Is there another nut that could be substituted? Or maybe a mix of sometimes like another nut and mashed potato or something? I’d really love to make this.

    Thanks!

  6. Lorissa says

    I just finished making this and it’s really great! Good flavor and texture. My 4 year old (who’s pretty picky) ate it up. Fantastic! Thanks so much for a delicious recipe!

  7. Emma says

    I made this today, and good lord was it wonderful! My non-vegan family ate it and all went back for seconds. I added the tortilla chips on top, and that combined with the green chilis had my sister calling it a “vegan Mexican bake” (I didn’t bother to tell her that it wasn’t actually baked; I’ll let her think I worked harder than I did). Definitely a winner, thank you!

  8. Alex says

    I was wondering why none of the vegan mac and cheese recipes I’ve tried had the right texture…it’s all about soaking the cashews! GENIUS.
    and the texture of this sauce is PERFECT.

  9. Jacquie says

    Could I omit the green chiles? I know my fiancé won’t even try it if there is anything green! Can I add something else to still give it a spice/kick!?

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