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Vegan Mexican Mac and Cheese Recipe

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4.2 from 38 reviews

This vibrant Vegan Mexican Mac and Cheese combines creamy cashew cheese sauce with fresh roasted red peppers, tomatoes, and a hint of taco seasoning for a flavorful twist on the classic comfort dish. Made with gluten-free elbow noodles, this easy-to-make recipe is perfect for a quick, dairy-free weeknight meal, delivering rich texture and zesty flavor in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 oz. elbow noodles (gluten-free if desired)

Vegetables and Herbs

  • 2 roma tomatoes, diced
  • 1 roasted red pepper, diced
  • 3 green onions, sliced
  • 3 Tbsp. fresh cilantro (optional, for serving)

Cheese Sauce

  • 1 cup raw cashews (soaked for at least 4 hours or overnight)
  • 2 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1 Tbsp. taco seasoning
  • 4 oz. can diced green chiles (mild or medium)
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. apple cider vinegar
  • 1/4 tsp. salt

Instructions

  1. Cook Pasta: Cook the elbow noodles according to package instructions until al dente, meaning they should be slightly firm but not mushy. Once cooked, drain the pasta and set aside.
  2. Prepare Vegetables: While the pasta cooks, dice the roma tomatoes and roasted red pepper into small pieces. Slice the green onions thinly. Set all aside for later use.
  3. Make Cheese Sauce: Add the soaked raw cashews, vegetable broth, nutritional yeast, taco seasoning, diced green chiles, fresh lemon juice, apple cider vinegar, and salt into a high-speed blender. Blend for about 20 to 30 seconds until the mixture becomes smooth and creamy.
  4. Heat Cheese Sauce: Pour the blended cheese sauce into a large non-stick pan over medium heat. Stir frequently and let it cook for 6 to 7 minutes until the sauce thickens slightly, becoming creamy and rich.
  5. Combine Pasta and Sauce: Once the sauce has thickened, add the drained pasta, diced tomatoes, roasted red pepper, and sliced green onions into the pan with the sauce. Stir well to combine all ingredients.
  6. Simmer and Serve: Continue to cook the mixture for about 5 minutes, stirring often, until everything is warmed through and the sauce thickens further, partially absorbing into the pasta. Garnish with fresh cilantro if desired and season with additional salt and pepper to taste before serving.

Notes

  • Soak raw cashews for at least 4 hours or overnight in water to achieve a creamy sauce texture.
  • Use gluten-free pasta to make this recipe gluten-free.
  • The sauce thickens further as it sits, so it’s okay if it seems slightly thin initially.
  • Adjust the amount of taco seasoning and green chiles to control the spice level.
  • Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of vegetable broth if necessary.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://ellarecipe.com/vegan-mexican-mac-and-cheese-recipe/