Vegan Green Chili Mac ‘n’ Cheese

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Cast-iron skillet filled with Vegan Green Chili Mac n Cheese

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.

Macaroni shells for making Easy Vegan Mac n Cheese
Soaking cashews in a jar for Vegan Mac n Cheese

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.

Blender filled with ingredients for Green Chili Mac n Cheese

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.

Pouring vegan cheese sauce onto skillet of macaroni noodles

Skillet of Vegan Green Chili Mac n Cheese ready to be mixed
Using a wooden spoon to stir a batch of our Vegan Green Chili Mac n Cheese recipe

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:

Super Cheesy
Perfectly spiced from the green chilies
Mega satisfying
& Altogether dreamy

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

Skillet Vegan Mac n Cheese made with Green Chilis and Toasted Tortilla Chips
Skillet filled with Green Chili Mac n Cheese for a simple vegan dinner

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!

Holding up a bite of Green Chili Mac n Cheese on a fork
Holding a bite of healthy vegan Green Chili Mac n Cheese
Fork full of Vegan Mac n Cheese resting on a cast iron skillet

Vegan Green Chili Mac ‘n’ Cheese

10 ingredient, 30 minute vegan mac n cheese infused with green chili and topped with crispy baked crushed tortilla chips!
Author Minimalist Baker
Using a fork to lift a bite of Vegan Green Chili Mac n Cheese from a skillet
4.80 from 136 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Vegan
Freezer Friendly No


  • 10 ounces large macaroni shells (gluten-free for GF eaters // I used pipe rigate)
  • 1/2 medium 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 (DIY or store-bought)
  • 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)
  • 1 cup tortilla chips (optional)
  • Fresh cilantro (optional // for topping)


  • 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 avocado oil, sprinkle with salt and stir. Then bake in a 350-degree F (176 C) oven for 10 minutes or until golden brown.
  • Boil macaroni according to package instructions.
  • In a medium skillet over medium-low heat, sauté 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.
  • 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.
  • 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.
  • 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).


*Adapted from the amazing Isa Chandra.
*Nutrition information is a rough estimate calculated without tortilla chips.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 516 Carbohydrates: 72 g Protein: 19 g Fat: 17 g Saturated Fat: 3.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 380 mg Fiber: 5.6 g Sugar: 4 g

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My Rating:

  1. Jen says

    I made this the other night. I liked it, but while I am not spice averse, it was way too spicy. Next time I will cut the chili powder down by 2/3rds I think. I also sauteed some ground turkey (I am not vegan.. just don’t eat dairy) with taco seasoning and added it. It also re-heats surprisingly well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry it was too spicy, Jen! Some brands of chili powder are more spicy than others. Most of the ones we’ve used are pretty mild because they’re made from ancho or guajillo chiles. Mentioning this in case using less chili powder causes it to not have enough flavor!

  2. Lisa says

    I had a large jar of green chilis, so probably increased the amount a bit, but otherwise followed the recipe…so far this is the best vegan sub for Mac and cheese that I’ve tried.

  3. Mary says

    I made this last night, and my husband (who is not vegetarian or vegan) and I really enjoyed it! We skipped the tortilla chips but agreed that they would be nice to try next time. I think I could have gone for a bit more green chili flavor, but we’ll have to play around. It’s a really nice base recipe for vegan mac and cheese!

  4. Hollie says

    I absolutely love this recipe! It’s delicious and so easy to make. I usually substitute the green chilis for chipotle in adobo and add steamed broccoli.

  5. Victoria says

    I freaking loved it and it gets a “yeah, it’s alright” from my non-vegan husband who usually eats Kraft from a box. I call that a win.

  6. Claire says

    I’ve made this recipe again and again for years now, and have passed it into friends who I cooked it for in the past. Such a simple but delicious recipe with so much room for customising with toppings/extras. I think I’ll add sundried tomatoes and steamed broccoli to it tonight!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy it, Claire. Thanks so much for the lovely review and for sharing it with your friends! xo

  7. Mairéad says

    This was soooo good!! I was not in a great mood making this but when I sat down to eat it..mood upgrade!! I added cooked mushrooms and baked it in the oven for 15 mins with sourdough breadcrumbs and a grated vegan cheese on top! It was so delicious!!! Thank you for another amazing recipe!! ❤️❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad it cheered you up. Thanks so much for the lovely review, Mairéad!

  8. Rachael says

    This is by far one of my favorite dairy free Mac and cheese recipes. The green chilis add so much flavor! The only thing I did differently, was add about a handful of chopped up homemade vegan bacon on top and oh my… was amazing! Thanks for this recipe!

  9. AIHMN says

    This was such a yummy recipe! But I made several adaptations: I subbed fresh yellow pepper for chilies and sautéed it with the garlic and onion. I added extra Tbsp of nutritional yeast, 1 Tbsp of tahnini, salt and pepper as well as 1 tsp of shiitake mushroom powder to the blender. So creamy and flavorful. It makes big portions! I have plenty of leftovers!

  10. Nicole says

    I’m not going to leave a review because I didn’t love this recipe BUT I didn’t eat it fresh. I would try making this again and eating it fresh down the road but won’t make it as a meal prep meal again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear it didn’t work well for meal prep. Let us know what you think if you try it fresh!

  11. Ashley HASKELL says

    This recipe is delish! I doubled the green chiles and added parmesan (regular) cheese! Thank you MB for the inspiration!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ashley. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, it’s best when fresh. You could reheat in the microwave or perhaps in a casserole dish in the oven. It doesn’t reheat like regular mac n cheese in that the sauce loses a bit of its texture/looks, but it still tastes good!

    • Luke Marshall says

      One of my biggest misses from going vegan was Mac and cheese and this completely hits the spot. I struggle with enjoying vegan cheese and using cashews and nutritional yeast is the best alternative to me. As good as or even better than any homemade Mac I have ever tried and I love the addition of heat as for me it really elevates the recipe.

  12. Michelle says

    It’s green chile season here in southern Colorado. Hubby went to Pueblo and brought back 2 bushels of Pueblo green chiles. Definitely going to be making this tomorrow!!!

  13. Sarah says

    Omg. Had leftover macademia nut cheese (that I made with cashews) from making your balsamic portabello pizzas (amazing also), so I threw that in the blender with onions garlic, spices and veggie broth. She transformed so well. Love love love this mac and cheese it’s magical!! Thanks for making my day a little cozier.

  14. Elissa says

    Just made this for a second time (this time with fresh Cubanelle peppers instead of green chilies), and it’s an absolute keeper. I like an additional tbsp of nutritional yeast for extra cheesiness, and I used Goya seasoning instead of salt for more complexity. A dream comfort food recipe for the lactose intolerant – thank you!

  15. Lisa says

    I modified with chicken stock (not vegan, obviously) as that’s what was in the pantry and added some hotter Hatch green chilies on top of the 4 oz of mild ones, and also sprinkled a bit more nutritional yeast upon serving. Made a great lunch and we have enough for another meal – woohoo!

    I bet adding some spinach at the end or sauteed green beans would kick it up nicely!

  16. Erin says

    Absolutely love this recipe, one of the best Mac n cheese recipes out there! I swear by it. Very very tasty. Will make time and time again. (When I’m not lazy and buy the packet mix that is!) Thank you minimalist baker for this delight.

  17. Jennifer says

    I love your site and am always browsing here and trying out your ideas. I have a cashew question. My family doesn’t always go for the sweet, nutty flavor of sauces they make. I love thier texture but they lean towards being sweet every time. I will admit, with a high speed blender, I usually just soak for about 30 minutes in hot water and then throw in, so maybe that is the problem.

    Will these be more neutral if I soak the full time or is there another nut that can be used that will lend towards a more salty, savory flavor?

  18. Hannah says

    I am trying to eat vegan and I have a nut allergy. This looks delicious. Is there anything I can substitute for the cashews?

  19. Gabi says

    love this sauce!! I put a little more yeast when i make it and for the cashews i just pour boiling water over it and switched it out once it got cooled. Taste amazing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great! Thanks for sharing, Gabi! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  20. Marta says

    I only have roasted cashews, is that okay? And do I still soak them, and if yes, for how long?
    Thanks so much! Can’t wait to try this recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work, just know the flavor will be different. Still soak for the same time, or until soft.

  21. Heather says

    This was excellent. I made the pumpkin mac and cheese last time and the vegan ricotta with the zucchini lasanga. I think this may be my favorite cheese sauce, very rich and creamy with a unique cheesiness. . I didn’t have green chiles but I didn’t miss them. I toasted some bread with garlic/oil and crumbled it on top. Next up is the Eggplant Mac and Cheese.
    Thank you for recipes I can count on tasting great.

  22. Rachel says

    Hi! I’m allergic to cashews but I’m also a lactose intolerant who loves mac and cheese. Are there any other nuts/ alternatives that I can sub for cashews?

  23. Derrian says

    We followed the recipe as told and I felt this recipe lacked seasoning still even after it was all done. Add some more salt and I would say add fresh roasted hatch chillies with some roasted tomatoes and mushrooms towards the end. It’ll definitely kick up the flavor. Also add some more salt.

  24. Janine says

    This was AMAZING!!! And oh so easy. I have been trying to go vegan (I’m vegetarian now) but my husband is a carnivore. He is lactose intolerant and has not been very open to vegan recipes. I didn’t even call this mac ‘n cheese, I just called it green chili pasta and he really liked it!!! Score one for the cook LOL.
    Thank you so much

  25. Toni Connolly says

    Hi My Name Is Toni and I was Just wondering how do you make this into one serving for one person please and thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Toni, you can adjust the number of servings in the recipe box and it will change the measurements for you. But depending on the type of blender you have, it may not be enough volume to blend. Hope that helps!

  26. Lauren says

    Do you think if i made this thanksgiving morning that i could travel with this/would be able to reheat in an oven a couple hours later?

  27. Jeri Youngblood says

    This is absolutely magical! My son is a very picky eater and he loved this. I am so pleased with how it turned out. I will definitely be a recurring dish in our home.

  28. Krisha says

    This recipe is amazing! I’ve made it a few times and it doesn’t disappoint. Thinking of making it for Thanksgiving, but wondering – do you think I could prep the sauce a few days early and freeze it until the day of? Would it defrost and heat well?

  29. Nicole says

    Dear Dana, whatever mac n cheese is, this one was amazing !!!! It’s been our first ever.

    Perfect dish for a snowy swiss evening !!!!!

    Thank you !!!!!

  30. DJ says

    This sounds scrumptious!! I was wanting to try this for a catering job in shooter cups. Obviously that would mean making it ahead of time and keeping it warm…any recommendations or tricks to keep it from separating or drying out?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, make the sauce a little thinner and ensure the ratio of sauce to noodle is a little more generous than usual!

  31. Jill says

    Thank you for this amazing recipe! We are new vegans and this will be on our regular rotation. Looking forward to trying your other vegan recipes.

  32. Jessica Nagy says

    Love ALL of your recipes. Making this for a friend next week who HATES onions. Okay to just omit or should I sub with something else?

  33. Joey says

    I made this recipe with only a minor addition : 1-tsp red pepper flakes added to the garlic and onions. Yum!!! Thank you so much for this recipe. I can’t wait to use this cashew/yeast “cheese” base as a starting point for other meals as well.

  34. Jonathan says

    Omg! Sooooo good. Gave it to some non vegans and they thought It was awesome. Then I told them it was vegan and they asked me to cook it again. I boiled the cashews for 10 minutes and it was so creamy when blended.

  35. Antonia says

    This is my first time making a vegan recipe. We are doing a vegan cookoff for work. In the directions it doesn’t say what to do with the vegetable broth. It also doesn’t say how to make the cashew cheese, just tells you to soak them. Can you help me?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Antonia, in step 4, where it says “Add onions and garlic to blender with remaining ingredients”- this is where you add the vegetable broth and drained cashews. Hope that helps!

  36. Huyen says

    Made without the jar of “chills” and kids loved it. Added carrots to the sauteed onion & garlic before adding to sauce and also added dash of turmeric. Usually would throw in additional hidden veggies but skipped tonight. Very creamy and tasty. Served with side of field roast sausage and sauteed onion/garlic/mushrooms. Easy recipe and will repeat for sure!

  37. Barbara Johnston says

    This was my first attempt at a macaroni with cashew cream sauce and I was happy with results. Texture was pleasing and flavor was great! Color was a little unappetizing looking, but I added 2 (jarred) roasted piquillo peppers to the mix, which brightened it up a bit. Personally, I didn’t think the corn chips really added much—probably wouldn’t add them next time.

  38. Marie says

    If I could give this recipe more than 5 stars I would. I made this for my daughter’s graduation party-OMG it’s delicious. It did get a little dried out while I kept covered in a very low oven to keep warm, but still….
    It was my first time making this particular mac and cheese, and this will be my go-to recipe from now on. It’s so creamy!
    Thanks for creating such great recipes, I have yet to make one that isn’t satisfying and delicious.

  39. carla clayton says

    I made the recipe exactly as shown. Wow! It was so delicious. I have made it twice now, the first time I didn’t blend it quite enough and it was a bit grainy, the second time better. Adults and kids all loved it. Thank you!

  40. Rosalie says

    I loved this recipe. This was the first vegan recipe I ever made, I added the whole can of green chilies into the sauce and then I added a can of green chilies and tomatoes into the Mac and cheese mix before popping it into the oven. So good!! My family liked it too and they’re not going vegan.

  41. Karen says

    For some reason the cheese sauce tasted sweet coming out of my blender (??). I added another TB of nooch, a 1/2 tsp of chili powder, salt, garlic powder, and onion powder. I also put the entire 4oz can of green chiles in the blender. Tried again and it was PERFECT. We topped it with those Red Hot Blues tortilla chips that are spicy, and it was great. Will make again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! I find sometimes nooch can have a bit of sweetness to it, which is why I tend to offset it with additional salt and/or garlic, which it sounds like you did!

      Also, next time would you mind leaving a rating with your review? It’s super helpful for us and other readers! xo

  42. Tamara says

    This recipe is beyond amazing! The first time I made it, I was blown away and now it’s part of my regular rotation.

  43. Mickie says

    This was delicious- another great dish! Out of curiosity, how does it have 19 grams of protein?? I kept reviewing the ingredients and I can’t find the protein source.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mickie, the protein comes primarily from the macaroni shells, cashews, and nutritional yeast. Hope that helps!

  44. Jennifer Whitman says

    This was amazing. I somehow didn’t have chips so god only knows how much better it could have been;-) I also didn’t have green chilis so I used 1.5 tsp of harissa chilli sauce and it turned out great. Thanks again for another great dinner!

  45. Juliana says

    Fantastic. It’s classed-up comfort food.

    I cheated with my cashews and microwaved them in a bowl of water for 5 minutes—they plumped up considerably and blitzed into creamy perfection (this might not work unless you have a high-powered blender).

    Would be excellent in a barbecue tofu bowl for the bold & daring.

  46. Kristyn says

    This is seriously so delicious!!! I had some tomatoes on their way out that I roasted with olive oil and garlic salt and I added those to the sauce. PHENOMENAL!! Thank you!!

  47. Suzanne says

    I’ve made this a few times now and my husband and I LOVE it! We tried subbing the green chili’s for canned jalapenos to add more heat and it made the texture in the sauce come out grainy and weird – so I don’t recommend that! But we just topped it with some Cajun and/or cayenne pepper for more heat and it was AMAZING! Definitely recommend using the optional tortilla chips as well! Adds a great crunch flavor!

  48. Juliet says

    Genuinely best vegan mac n cheese I have made. So great! The chilli somehow makes it taste even cheesier?! I only soaked the cashews for half an hour and it still came out fine (but probs less creamy than it should be). Thank you for this!

  49. michelle says

    This was the damn BOMB!!!!! The only thing I did to enhance the flavor was add jalapeño juice from a jar of pickled jalapeños and an extra dash of cumin, chili powder, and salt. I could eat this everyday!!!!
    For my daughter who knows the difference between regular mac and vegan mac, I just added one slice of vegan american singles, one slice real cheddar, and a small piece of swiss to the prepared mac n cheese and it tasted perfect! Thanks for this awesome recipe.

  50. Joy says

    This was SO GOOD. I was a bit traumatized by vegan mac n cheese after attempting a recipe from another popular vegan food blog that turned out so repulsive smelling/tasting that I couldn’t even stomach it, and I’m not a picky eater.

    This, however, was fabulous. Wonderful flavor and texture. I did feel it could use a bit more seasoning, so I added some extra chili powder and cayenne to fit my taste. But overall BOMB! Will be making again.

  51. Denise says

    This is my go-to Dairy Free Mac n Cheese. :) I LOVE it!

    Some changes: If I soak my cashews in very hot water, prolonged heat time isn’t as necessary and it still creams up beautifully. I also bake this in the oven instead of heating on the stove – then the panko crumbs get crunchy and yummy and I feel it heats through better and still thickens. Usually about 15 – 20 minutes will do the trick. :)

  52. Ellie Kretschmer says

    Just made this and it’s aaaaamazing. Had to go dairy and soy free for nursing and I will make this even when I can eat dairy again!

  53. Gayle says

    Hi Dana! I’m always curious when recipes called for soaked cashews, do you measure before or after their socked? The really plump up when they soak so I wasn’t sure.

  54. Emily says

    This recipe is awesome! I have made this a few times now. Always delicious! I like to 1.5-2 times the diced chilies and sometimes add some mushrooms to the finished dish that have been sautéed with some garlic, salt and pepper.

  55. Coya says

    I made this last night and loved it! I did make extra sauce and coated the cooked noodles in butter and then baked the whole thing with breadcrumbs on top for a few minutes…also used fresh jalapenos and cauliflower for some extra veggies :P My new-to-vegan food foodie boyfriend also really liked it. Typing this and having leftovers for lunch. Thanks for the yumm!

  56. Liz says

    Brilliant recipe! My teenage daughter asked me to let you know that this mac and cheese has ‘made her vegan life’ ?

  57. Sophie says

    So creamy and delicious! I used garam masala instead of cumin because I didn’t have any and it tasted similar to a thick, creamy curry sauce. I used Aldi vegetable stock cubes instead of homemade vegetable stock because I ran out of time. The liquid was a little runny so I had to add a little more nooch and cornstarch to thicken it up. To make it a nice ‘yellow’ i added some generous sprinkles of tumeric. All in all a beautiful vegan mac and cheese recipe that I’ll keep referring to!!

  58. Katie says

    This might be a silly question, but do you soak one cup of cashews and use all of it in the recipe or do you use one cup of soaked cashews? I know they get bigger when they are soaked!


  59. Mya says

    This is a huge hit for my husband and I! Your recipes are always simple, healthy and delicious. They’ve never failed us!

    I do have a question though! Can you sub arrowroot powder for the cornstarch?

  60. Jenn says

    Could you substituted canellini beans blended with unsweetened soymilk for the cashew cheese? I have a hard time finding nutritional yeast

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenn! I am not sure that would work, but if you give it a try, report back on how it goes! Additionally, you can get nutritional yeast here!

  61. Brian says

    I have never used soaked cashews. New to this. Some say 2-3hrs never over night. You say 4-6 hours or over night. Please explain your tricks for someone new to this.
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brian! Soak the cashews in purified water for at least 4-6 hours overnight. Place the cashews in a bowl and cover with water by an inch and put in the refrigerator. Hope this helps!

  62. Jodi says

    Hi! Love your recipes! Wondering where the vegetable broth comes into play on this one. See if in the ingredient list, but not in directions. Sorry if I missed something. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jodi! Sorry if that wasn’t clear. You’ll want to add the broth in step four, when you add onions and garlic to a blender with remaining ingredients. Hope this helps!

  63. Jennifer says

    This is really good! I was a little alarmed by the color of the sauce after blending it (grey-green), but it changed to a much nicer cheesy color after cooking it on the stove. I loved how creamy the sauce is, and it stays creamy- it doesn’t get all thick & hard if you let it sit for awhile. Will definitely make this again, even for non-vegans!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried freezing it, but if you do, report back on how it goes! Happy Cooking!

  64. Emelie says

    I just made it and the taste is great! I added some creole spices for taste and more chilies. Also you get so FULL by this recepie , i have never ate vegetarian food that left me this full before. I think after exercise this would be a great meal or if you’re doing a lunch box for hiking. Just a small warning that if you don’t have a proper mixer i DON’T recommend using a stave mixer like i did because the nuts will fly everywhere and wreak havoc upon your kitchen! At least it made me laugh and taught me a lesson :)

  65. Andie says

    We have made a lot of vegan mac and cheese recipes with varying levels of success. This one was an out-of-the-park HOME RUN! We hadn’t even finished our bowls when my husband asked me to add more green chiles to the grocery list so that we could always have the stuff on hand for this recipe! Thank you for the amazing creation!

  66. sophia says

    I don’t know about where you live, but here cashews, even bits and pieces are $15. a pound. Even at a small amount, that’s too much money for sauce.

    • SFerd says

      If you live in the United States, Trader Joe’s sells raw ‘Cashew Pieces’ for $7/pound. Also, Sprouts frequently puts cashews on sale for $5-6/pound. Hope this helps!

  67. Tracy says

    Hi Dana!
    I love your recipes, and I’m not one to follow recipes for the most part! I’ve made this one a few times, and we love it (great for serving to non-vegans). I wondered if you use the ‘Better Than Bouillion’ products? I do (sparingly, since they’re high in sodium). But, I LOVE the no-chicken in this recipe….and most soups! Thanks for all you do!

  68. Cat G says

    Just made this for dinner and it was great but I don’t think I added enough salt. The green chilies are sooooooo good! I have some leftovers so I will bring them to work tomorrow. Will definitely be making this again ❤️

  69. Grace says

    This was incredibly delicious!! It was satisfying, creamy, soul-reaching goodness. My family is big on heat and Mexican flavors, so I added some red pepper flakes, and a can of drained/rinsed black beans. WOW. Was it good. Thanks so much for another splendid recipe, Dana!

  70. Karmay says

    Sorry if you mention this already- very excited to make your dish but I don’t see how you made the cashew cheese. Do you mind pointing me in the right direction

  71. Kelly says

    I just made this exactly how the recipe is written and HOLY MOLY IT’S INCREDIBLE!!! After going vegan, one of the things I missed was creamy Mac and cheese and this tastes just like the real thing! The chiles add a nice flavor and it’s relatively easy to throw together. Will be making this again and again!

  72. Kat says

    this is my first vegan “cheese” experience since limiting animal products and i am so happy with how it turned out!! i followed the recipe exactly,other than adding half a jalapeño to the blender (i like lots of spice), and it is so delicious. a good and easy !! recipe to introduce me and my family to dairy free “cheese”… thank you!

  73. Kaela says

    I just made this tonight for dinner and we loved it! Simple ingredients and very quick and easy to make. Thanks for another great recipe. Will be making it again and again. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I would really recommend keeping the nutritional yeast in it! It’s what gives it that cheesy taste.
      If not, you could use a lot of spices!

  74. Brittany says

    Is there a way to avoid the nutritional yeast, but still have the same or a similar taste? Any recommendations?
    I’m trying to avoid yeast right now, and love your creative recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I would really recommend keeping the nutritional yeast in it! It’s what gives it that cheesy taste.

  75. Laura says

    Hi! How do you make the cashew cheese for this recipe? I didn’t see it in the instructions and it’s a big part of it. Can you share that or do you have a separate recipe for it?

    • Laura says

      WOW Nevermind. I don’t know how I missed the part about remaining ingredients being added to the blender. Woops!! You can disregard that question haha. I didn’t see an option to delete it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura! Sorry it was not clear, but the cashew cheese instructions are in step 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.

      • Laura Bond says

        I found it after I had posted my comment (silly me) but I couldn’t delete my question. Thank you for your response though, it is helpful :) I am making it tonight and will let you know how it turns out! Can’t wait!

  76. Teddy says

    I don’t have access to canned green chillies from where I’m from. Can I use the fresh ones? If yes, how many can I start with?