Vegan Nacho Mac & Cheese

Posted by in 4th of July, Cinco De Mayo, Cooking, Lunch/Dinner, Pasta, Super Bowl Sunday | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Tuesday!!

 

 

 

 

 

 

 

Before  you click away because this recipe is just the strangest thing you’ve come across in a while, hear me out, because it’s a game changer! 

 

I’m the kind of foodie that when I come across a concept that just works, my brain starts thinking of any additional ways to enjoy it. One of my favorite creations is a classic vegan nacho cheese! It’s quick, easy, cheesy, & packs a little heat. The catch with nacho cheese is that you typically throw it on tortilla chips which are processed and less nutrient dense, making it not a suitable choice as a meal. 

 

However, if you combine with a little whole wheat or chickpea pasta, and pack it with lots of veggies, it becomes the perf dish!

 

 

 

 

 

 


 

What’s fab about this dish, is everything! Just like the EDS nacho cheese, it’s quick, affordable, easy, cheesy, can easily be made in bulk, is the perf option if you have leftover vegan nacho cheese, is kid approved, perf for any season, and a fun modern twist on classic mac and cheese!

 


 

If you love fun modern vegan dishes or are crazy about vegan nacho cheese like me, you have to try my recipe for vegan Nacho Mac & Cheese!!

 

 

 

 

 

 

 

 

 

Why this recipe rocks: 

 

 

 

Quick 

Easy

Cheesy

Affordable

Perf for any season! 

Kid approved!

Great option for leftover vegan nacho cheese!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yields 6-8 cups pasta

vegan nacho mac and cheese

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe

Ingredients

    Nacho cheese:
  • 1 large carrot (fork tender)
  • 1 small potato (fork tender)
  • 1 cup cashews (soaked for at least 4hrs in hot water)
  • 2 tbsp nutritional yeast
  • 1 tbs vegan Worcestershire
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic
  • 1 tsp onion powder
  • 1 chili in adobo sauce (chopped)
  • 1/2 tbsp hot sauce 
  • 1/2 squeeze lime
  • 1 cup almond milk (more as needed)
  • salt/pepper as desired
  • Toppings
  • Cilantro
  • Chili powder
  • Cumin
  • Jalapeños
  • Chopped tomatoes 
  • Avocado 
  • Red onion
  • Other:
  • 4-8 cups cooked pasta

Instructions

  1. Soak the cashews in water overnight. If not, simply place and water and pop in the microwave for 5 minutes and allow to sit for as long as you can. Add everything to a blender or vitamins and blend until smooth.
  2. Add more almond milk a little at a time to achieve the desired consistency if yours is too thick. Toss with pasta and top with the garnishes. Store in the fridge if not enjoying. pop in the microwave to enjoy warm! (be sure to stir occasionally to prevent it from drying out)
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http://www.eatdrinkshrink.com/cooking/vegan-nacho-mac-cheese

 

 

 

 

 

 

 

 

 

 

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