Vegan Chili Mac

Vegan Chili Mac

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From: EatingWell.com, July 2018

Raw cashews are the base of this velvety smooth sauce. (A high-speed blender will yield you the creamiest results.) Nutritional yeast and tomato paste provide rich umami flavor to this easy vegan dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 cup raw cashews
  • ¾ cup warm water
  • 8 ounces elbow pasta, preferably whole-wheat
  • 2 tablespoons lime juice
  • 2 tablespoons nutritional yeast
  • 2 tablespoons tomato paste
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 2 (4 ounce) cans mild or hot diced green chiles
  • ½ cup chopped fresh cilantro

Preparation

  • Prep

  • Ready In

  1. Place cashews in a small bowl, cover with ¾ cup warm water and let soak for 30 minutes. Drain the cashews and rinse.
  2. Meanwhile, bring a pot of water to a boil. Cook pasta according to package directions. Just before the pasta is ready, reserve 1 cup of the cooking liquid. Drain the pasta.
  3. 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.
  4. Transfer the pasta to a bowl. Toss with the cashew sauce, chiles and cilantro.
  • To make ahead: Refrigerate for up to 2 days. Reheat before serving.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 282 calories; 15 g fat(3 g sat); 6 g fiber; 33 g carbohydrates; 11 g protein; 125 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 528 IU vitamin A; 24 mg vitamin C; 48 mg calcium; 4 mg iron; 444 mg sodium; 464 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Folate (31% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4 fat, 1 starch, 1 vegetable

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