Mexi Cheezy Mac
A delicious, vegan mac n' cheez with a Mexican twist.
Servings 4
Ingredients
- 1 1/8 cups raw cashews *soaked overnight or at least 4 hours
- 3/4 cups water
- 1/2 cup nutritional yeast
- 3 Tbsp white miso paste
- 1/4 tsp chili powder
- 1/8 tsp onion powder
- 4 oz can diced green chilies drained as well as possible
- 8 oz gluten-free macaroni or regular, whole wheat macaroni if gluten isn't an issue
- 1/2 cup white or yellow onion diced
- 1/2 cup yellow, red, or orange bell pepper diced
- 1 jalepeño stem removed, seeded, and diced small
- 1/2 tsp garlic minced
- drizzle oil of choice, vegetable broth, or water for cooking
- 1/2 cup tomato diced
- 1/2 cup cooked black beans canned are fined but make sure they are first drained and rinsed well
- 1/2 cup frozen corn
- 1/2 cup cilantro
- salt and pepper to taste
Optional for topping...
- 1 large avocado sliced
- about 1/4 cup green onions chopped
- about 1/4 cup cilantro
- your favorite hot sauce I like to use sriracha!
Instructions
- Blend the first 6 ingredients along with 3 tablespoons of the canned green chilies (save the rest) until completley smooth, stopping to scrape down the sides of the blender periodically.
- Cook the macaroni according to package instructions.
- In a deep skillet or wide pot, sauté the onion, bell pepper, jalepeño, and garlic in a little oil, water, or broth.
- Once the onions are translucent and the peppers are soft, add the cheez sauce, tomatoes, black beans, corn, and remaining green chilies to the skillet/pot with the onions and peppers. Turn down the heat slightly and sauté for 3 minutes, or until corn is hot and no longer frozen.
- Stir in pasta and cilantro and cook until pasta is again hot. Add salt and pepper to taste. Remove from heat. If desired, top with preferred optional toppings when serving.
Notes
*If you do not have a high-speed blender you want to make sure to soak the cashews for at least 8 hours.