Vegan Chili Mac and Cheese Casserole
Macaroni cooked in a cheesy chili sauce. Then baked with vegan cheese on top.
Servings: 6
Ingredients
- 1 Tablespoon Olive oil
- 4 Cloves Garlic, chopped
- 1/2 an Onion, chopped
- 1 Can(15oz.) Kidney beans
- 1 Can(15oz.) Black beans
- 4 Cups Vegetable broth, divided
- 1 Can(15oz.) Tomato sauce
- 1 Tablespoon Chili powder
- 1 Teaspoon Cumin
- 1 Cup Raw cashews, soaked
- 2 Tablespoons Nutritional yeast
- 1 Teaspoon Turmeric
- 16 Ounces Macaroni
- Salt and pepper to taste
- Vegan Cheddar style shreds for topping(I used Follow your heart)
Instructions
- 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.