Vegan Chili Mac
Ingredients
- ½ cup raw cashews
- 6 Tbsp warm water
- 4 oz elbow pasta, preferably whole-wheat
- 1 Tbsp lime juice
- 1 Tbsp nutritional yeast
- 1 Tbsp tomato paste
- ¼ tsp paprika
- ⅛ tsp salt
- ¼ tsp cayenne pepper
- 1 (4-oz) can mild or hot diced green chiles
- ¼ cup chopped fresh cilantro
Instructions
- Place cashews in a small bowl, cover with warm water and let soak for 30 minutes. Drain the cashews and rinse.
- Meanwhile, bring a pot of water to a boil. Cook pasta according to package directions. Just before the pasta is ready, reserve ½ cup of the cooking liquid. Drain the pasta.
- Place the cashews, lime juice, nutritional yeast, tomato paste, paprika, salt and cayenne in a high-speed blender; blend on the highest setting until smooth and creamy, 2 to 3 minutes, scraping down the sides once or twice. Thin the sauce with the reserved cooking liquid, if necessary.
- Transfer the pasta to a bowl. Toss with the cashew sauce, chiles and cilantro.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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