Macaroni cooked in a cheesy chili sauce. Then baked with vegan cheese on top.
The first thing you need to do to prep, is to soak the cashews in cold water for at least 8 hours. I just put mine in a bowl of water the day before I plan to make this. Or if you are in a pinch, soak the cashews in boiling water for 15-30 minutes.
When you are ready, preheat the oven to 375 degrees.
Then heat the olive oil on medium high in a large pot. Then add the garlic and onions. Saute them, reducing heat as needed, until the onions are translucent. About 3-5 minutes.
Now, drain the kidney beans and black beans, then add them to the pot. Stir to combine.
Next, pour in 3 cups of the vegetable broth, the tomato sauce, the chili powder, the cumin and a few pinches of salt and pepper. Stir to combine. Bring to a simmer.
In the meantime, drain the cashews and add them to a blender with the remaining 1 cup of vegetable broth, the nutritional yeast, the turmeric and a pinch of salt and pepper. Blend on high until completely smooth.
Then, add the cashew cream sauce you made to the pot. Stir to combine everything.
Once the pot is simmering, add the macaroni. Cook according to package directions until the pasta is al dente, stirring frequently. The liquids will thicken up and turn into a thick, creamy sauce. Test the pasta to make sure it is done. Then adjust seasoning as needed. Add a bit more salt if necessary.
Now, pour the chili mac into a casserole dish. Top with vegan cheese and bake at 375 degrees for about 10 minutes until the vegan cheese has melted and everything is hot and bubbly. Serve.