Vegan Chili Mac

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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

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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.

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.

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

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

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