Recipe Image

Vegan Chili Mac

  • 30 m
  • 40 m
Hilary Meyer
“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.”


    • 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


  • 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.
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