This Vegan Southwestern Mac and Cheese is the perfect weeknight dinner meal! Fast and easy to make, this is a recipe that the whole family will enjoy! This recipe comes together in 30 minutes and is simple and full of delicious flavor!
Fill a small pot with water and add the diced potato, carrots and cashews. Bring to a boil and boil for 10 minutes.
Drain the cashews, carrots and potato and add them to a high speed blender along with the nutritional yeast, spices, and vegetable broth. Blend until smooth. The sauce will be thick. Set aside until ready to use.
In an 8qt pot or dutch oven, add the onion and bell peppers. Cook until soft, about 7-10 minutes.
Stir in tomatoes, tomato sauce, beans, chili powder, paprika , oregano and cumin; season with salt and pepper, to taste. Bring to a simmer and cook over medium heat for 10-12 minutes until the flavors start to meld together.
Bring a pot of salted water to boil and boil the pasta according to the package directions.
Add the cooked pasta and the cheese sauce to the pot with the chili. Stir until combined and mixed through. Serve immediately.
Mmm, how I love this vegan chili mac dish! It's full of flavor, extremely easy to prepare and so nourishing! It's my favorite weeknight plant-based dinner. A real crowd-pleaser, all family loves it!
Here at The Fresh Fig you will find easy, plant-based recipes that the entire family will enjoy!