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Green Chile Mac and Cheese | via veggiechick.com #vegan #oilfree
Gluten Free, Main Dishes, Nut free, Oil free, Side dishes, Under 400 calories, Vegan Recipes

Green Chile Mac and Cheese (+ nut-free option)

Creamy and comforting Green Chile Mac and Cheese, with a kick of jalapeños and topped with a panko-cilantro breadcrumb mix. This is a healthy version of a classic dish with a dairy-free makeover. I also give a nut-free option below.

Green Chile Mac and Cheese | via veggiechick.com #vegan #oilfree

Holy macaroni this is goooood.

I don’t think I’ve ever seen my husband devour something faster than this dish. Ever since I started cooking with cashew cheese I was completely hooked, and I knew a dairy-free mac and ‘cheese’ was in my future. The green chiles and jalapeño give this dish a nice kick, but it’s not too spicy, and the cashews with nutritional yeast give it a truly cheesy flavor. This recipe is also perfect for family gatherings and parties, as one recipe makes enough for 8 or more people.

Green Chile Mac and Cheese | via veggiechick.com #vegan #oilfree

In a large pot, boil pasta according to package instructions, until al dente. Rinse and return pasta to the pot or large bowl.

Next, in a food processor or high powered blender, add cashews, 1/2 teaspoon salt and nutritional yeast. Blend until combined and resembling a powder (consistency will vary depending on strength of machine, but try and blend until powder-like). Set aside.

Then, in a large skillet over medium-high heat, add the vegetable broth, garlic, and onion. Cook for 4-5 minutes until onion is just starting to become translucent, stirring occasionally.

Green Chile Mac and Cheese | via veggiechick.com #vegan #glutenfree

Next, stir in the flour. Then slowly add the unsweetened almond milk, black pepper, and nutmeg and stir with a whisk until blended. Then reduce the heat to medium and cook over medium heat for 15-20 minutes, stirring occasionally until mixture thickens.

Green Chile Mac and Cheese | via veggiechick.com #vegan #glutenfree

Add the cashew powder and stir. Then add the cans of green chiles, chopped jalapeños, vegan butter and stir to combine. Simmer for 2 minutes, stirring occasionally.

Green Chile Mac and Cheese | via veggiechick.com #vegan #glutenfree    Green Chile Mac and Cheese | via veggiechick.com #vegan #glutenfree

Transfer the sauce to the blender and process on low until blended for about 1 minute, until creamy. Then add the sauce to the pasta and stir to coat.

To make the breadcrumbs, add the skillet to the stove and over medium heat, add the breadcrumbs. Cook until browned, about 6-7 minutes, stirring occasionally. Remove from heat and mix in the chopped cilantro.

Serve the mac and cheese topped with breadcrumbs/cilantro if desired. Season with salt and pepper.

Green Chile Mac and Cheese | via veggiechick.com #vegan #oilfree

For the nut-free option of this recipe, please see the recipe instructions below.

Do you love pasta? Try some of my other pasta recipes…

Spinach Fennel Fettuccine
Pistachio Pesto Pasta
Saffron Fennel Pasta with Capers

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Green Chile Mac and Cheese (Vegan, Gluten Free)

Creamy and comforting Green Chile Mac and Cheese, with a kick of jalapeños and topped with a panko-cilantro breadcrumb mix. This is a healthy version of a classic dish with a dairy-free makeover.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 34
  • Yield: 8
  • Category: Vegan, Gluten Free

Ingredients

  • 16 oz. elbow macaroni, gluten free if desired
  • 3/4 cup raw cashews (if nut-free, sub with 1 small head cauliflower- *see instructions below)
  • 1/2 teaspoon salt
  • 3 tablespoons nutritional yeast
  • 2 tablespoons vegetable broth
  • 3 cloves garlic, minced
  • 1 medium white onion, chopped (about 1 cup)
  • 4 tablespoons all purpose flour or amaranth flour (if GF)
  • 3 cups unsweetened almond milk
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 2-3 (4 ounce) cans mild green chiles (adjust according to desired spiciness)
  • 2 medium jalapeños, seeded and chopped

Cilantro Breadcrumbs (optional)

  • 1/2 cup panko breadcrumbs, gluten free if desired
  • 2 tablespoons chopped cilantro

Instructions

  1. In a large pot, boil pasta until al dente. Rinse and return pasta to the pot or a large bowl.
  2. In a food processor or high powered blender, add cashews, salt and nutritional yeast. Blend until combined and resembling a powder (consistency will vary depending on strength of machine, but try and blend until powder-like). Set aside.
  3. In a large skillet over medium-high heat, add vegetable broth, garlic, and onion. Cook for 4-5 minutes until onion is just starting to become translucent, stirring occasionally.
  4. Stir in flour. Then slowly add unsweetened almond milk, nutmeg and black pepper, and stir with a whisk until blended. Reduce heat to medium.
  5. Cook for 15-20 minutes over medium heat, stirring occasionally until mixture thickens. Add the cashew powder and stir. Then add the 2-3 cans of green chiles (I recommend only 1 can if you don’t like spicy), and the jalapeños. Stir to combine.
  6. Transfer the sauce to the blender and carefully process until blended, starting on low speed and increasing as you go. Return the sauce to the pot and simmer for 2 minutes, stirring.
  7. Add the cooked pasta to the sauce and stir to blend. Note: there will be a lot of sauce but it will thicken over time.
  8. To make the breadcrumbs, add a dry skillet to the stove and over medium heat, add the breadcrumbs. Cook until browned, about 6-7 minutes. Remove from heat and mix in the chopped cilantro.

Serve the mac and cheese topped with breadcrumbs/cilantro if desired. Season with salt and pepper.

*Nut-Free Instructions: 

  1. In a large pot, boil pasta until al dente. Rinse and return pasta to the pot or a large bowl.
  2. In a food processor or high powered blender, add salt and nutritional yeast. Do not blend yet.
  3. In a large skillet over medium-high heat, add the vegetable broth, garlic, and onion. Cook for 4-5 minutes until onion is just starting to become translucent, stirring occasionally.
  4. Stir in flour. Then slowly add unsweetened almond milk, nutmeg and black pepper, and stir with a whisk until blended. Reduce heat to medium. Cook for 15-20 minutes over medium heat, stirring occasionally until mixture thickens. Add the 2-3 cans of green chiles (I recommend only 1 can if you don’t like spicy), and the jalapeños. Stir to combine. Transfer the sauce to the blender.
  5. Meanwhile (while the sauce is thickening), break the cauliflower into florets and add to a large pot of boiling water over medium-high heat. Boil about 8-10 minutes, or until soft.
  6. Drain and add cauliflower to the blender with all other ingredients. Carefully blend until smooth, starting on low speed and increasing speed. Transfer back to the pot and simmer for 2-3 minutes over medium heat.
  7. Add the cooked pasta to the sauce. Note: there will be a lot of sauce but it will thicken over time.
  8. To make the breadcrumbs, add the skillet to the stove and over medium heat, add the breadcrumbs. Cook until browned, about 6-7 minutes. Remove from heat and mix in the chopped cilantro.
  9. Serve the mac and cheese topped with breadcrumbs/cilantro if desired. Season with salt and pepper.

Nutrition

  • Serving Size: 1 1/4 cup

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

2 Comments

  • Great recipes! Thanks for all your work for us that don’t seem to have it.

    Reply
    • Thank you Sheryl! =)

      Reply

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