Vegan Mexican Mac & Cheese

Photo: Down to Earth Recipes
Vegan Mexican Mac & Cheese recipe from Down to Earth Organic and Natural.
Yield
6-8 Servings
Vegan
Gluten-Free
Entrees
Ingredients

Pasta

  • 1 (16-ounce) package brown rice elbow macaroni

Sauté Mixture

  • 3 Tablespoons safflower oil
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 cup diced, deseeded Roma tomatoes
  • 1 jalapeño, deseeded and diced
  • 2 cloves of garlic, diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1(8-ounce) can diced green chilies

Cheese Sauce:

  • 1½ cups raw cashews, soaked 30 minutes or longer
  • 1 lemon, juiced
  • 2 Tablespoons olive oil
  • 1½ cups plain almond milk + (1 cup reserved)
  • 1 cup nutritional yeast
  • 3 Tablespoons hot sauce
  • Salt and pepper to taste
Instructions
  1. Cook pasta according to package directions and set aside.
  2. In a sauté pan heat oil. Add onions and cook until slightly browned.
  3. Mix in red pepper, tomatoes, jalapeño, garlic, paprika, chili powder, and cumin.
  4. Turn off heat and stir in green chilies.
  5. Combine Cheese Sauce ingredients in a blender and process until creamy and smooth.
  6. Preheat oven to 350º. Place noodles in a 9" x 11" casserole dish.
  7. Mix in Sauté Mixture. Pour Cheese Sauce evenly over noodles and mix until well coated. Pour reserved almond milk over noodles, cover with foil and bake for 30 minutes. Serve and enjoy!