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Green Chile Mac and Cheese (Vegan, Gluten Free)

5 from 1 reviews

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.

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Ingredients

Cilantro Breadcrumbs (optional)

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