Vegan Chili Mac

What you'll need: Cashews Chili Beans Carrot Potato Nutritional Yeast Onion Cumin Chili Powder Oregano Smoked Paprika Diced Tomatoes Elbow Noodles Almond Milk Jalapeno

Boil the noodles and set aside. Roughly dice the potato and carrot and add them to a small pot with the cashews. Fill with water and bring to a boil. Boil on high for 20 minutes. 

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After 20 minutes, drain and add the mixture to a high-speed blender. Add the almond milk, Cumin, Chili Powder, Smoked Paprika, salt, and nutritional yeast and blend until smooth.

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Dice the onion and jalapeno and add to a skillet. Saute over medium heat until the onion and jalapeno are soft. 

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Add in the noodles, chili beans, diced tomatoes, and cheese sauce and stir to combine. Serve immediately.

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