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Spicy Vegan Mac n Cheese

Sumati Menda • 3 October, 2016

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Spicy Vegan Mac n Cheese

Mac n cheese is an old childhood favorite for many.  Try out our vegan version to experience the same cheesy goodness, just minus the cheese!

Spicy Vegan Mac n Cheese

  • Total Time: 65 mins
  • Cook Time: 45 mins
  • Serves: 4

Ingredients:

  • 2 cups macaroni shells (about one 400 g pack)
  • 1/2 white onion, chopped
  • 4 cloves garlic, chopped
  • 1 cup raw cashews
  • 1 1/2 cups vegetable stock
  • 1 tbs bread crumbs
  • 2 tbs nutritional yeast
  • 1 tbs cornstarch
  • 1/2 tsp cumin
  • 1 tbs chopped green chilies
  • 1 tsp chili flakes
  • 1 tbs olive oil
  • Salt and black pepper, to taste
  • 1/4 cup bread crumbs for the topping
2 cups macaroni shells (about one 400 g pack) 1/2 white onion, chopped 4 cloves garlic, chopped 1 cup raw cashews 1 1/2 cups vegetable stock 1 tbs bread crumbs 2 tbs nutritional yeast 1 tbs cornstarch 1/2 tsp cumin 1 tbs chopped green chilies 1 tsp chili flakes 1 tbs olive oil Salt and black pepper, to taste 1/4 cup bread crumbs for the topping

Method:

  • Pre-heat the oven to 177°C (350°F).
  • Heat the olive oil on high in a frying pan.
  • Add the garlic and stir for a few seconds.
  • Add the onions and stir until it starts to turn translucent.
  • Season with salt and pepper and stir to combine. Remove from heat and set aside.
  • Boil the macaroni until al dente (usually about 6 -7 minutes).
  • In a large bowl, combine cashews and vegetable stock. Blend until smooth.
  • Add in the onion mixture.
  • Add the bread crumbs, nutritional yeast, cornstarch, cumin, chilies, chili flakes, salt and pepper. Mix in thoroughly.
  • Add the macaroni and stir together until fully coated in sauce.
  • Pour the macaroni mixture into a greased rectangular baking dish.
  • Top with 1/4 cup bread crumbs.
  • Bake for about 45 minutes or until top is golden brown and bubbly.
  • Divide into portions and top with chopped green chilies if desired.
  • Serve and enjoy!
Pre-heat the oven to 177°C (350°F). Heat the olive oil on high in a frying pan. Add the garlic and stir for a few seconds. Add the onions and stir until it starts to turn translucent. Season with salt and pepper and stir to combine. Remove from heat and set aside. Boil the macaroni until al dente (usually about 6 -7 minutes). In a large bowl, combine cashews and vegetable stock. Blend until smooth. Add in the onion mixture. Add the bread crumbs, nutritional yeast, cornstarch, cumin, chilies, chili flakes, salt and pepper. Mix in thoroughly. Add the macaroni and stir together until fully coated in sauce. Pour the macaroni mixture into a greased rectangular baking dish. Top with 1/4 cup bread crumbs. Bake for about 45 minutes or until top is golden brown and bubbly. Divide into portions and top with chopped green chilies if desired. Serve and enjoy! Pre-heat the oven to 177°C (350°F). Heat the olive oil on high in a frying pan. Add the garlic and stir for a few seconds. Add the onions and stir until it starts to turn translucent. Season with salt and pepper and stir to combine. Remove from heat and set aside. Boil the macaroni until al dente (usually about 6 -7 minutes). In a large bowl, combine cashews and vegetable stock. Blend until smooth. Add in the onion mixture. Add the bread crumbs, nutritional yeast, cornstarch, cumin, chilies, chili flakes, salt and pepper. Mix in thoroughly. Add the macaroni and stir together until fully coated in sauce. Pour the macaroni mixture into a greased rectangular baking dish. Top with 1/4 cup bread crumbs. Bake for about 45 minutes or until top is golden brown and bubbly. Divide into portions and top with chopped green chilies if desired. Serve and enjoy!
5 out of 10 based on 73 user ratings
Nutrition facts: 240 calories, 9 grams fat

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