Minimalist Baker · by Minimalist Baker★ 4.8 (140)
Vegan Green Chili Mac 'n' Cheese
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 24%
CARBS 73G66% OF CAL
10G FIBER6G SUGAR57G OTHER
FAT 13G26% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan mac and cheese made with a creamy cashew-based sauce, seasoned with green chili and cumin, and topped with crispy tortilla chips. Quick, filling, and naturally dairy-free.
mainmexicanpastatofubeans🥧 baking dish🍳 skillet🌀 blender🔥 ovengluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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))
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 24%
CARBS 73G66% OF CAL
10G FIBER6G SUGAR57G OTHER
FAT 13G26% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 382mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 522mg
- Calcium
- 34mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 382MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.