2 cups dry small shell pasta, uncooked
1 cup raw cashews
1 medium carrot, cut in large chunks (about 3/4 cup)
1-1/2 cups unsweetened cashew or almond milk
1/3 cup nutritional yeast seasoning
1 tablespoon cornstarch
4 tablespoons Earth Balance® Original Buttery Spread
1/2 cup finely chopped onion
2 teaspoons chopped garlic
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 teaspoon hot pepper sauce (or more to taste)
1-1/2 teaspoons kosher salt
1/2 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 cup crumbled Frontera® Authentic Taqueria Tortilla Chips
Vegan Queso Mac
|% Daily Value|
|Total Fat||14 g||22%|
|Saturated Fat||3 g||14%|
|Dietary Fiber||4 g||14%|
|Vitamin C||6 mg||9%|
|Vitamin A||1740 iu||35%|
Preheat oven to 400°F. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
Place cashews and carrot in medium saucepan; add enough water to cover. Bring to a boil and cook until carrot is tender, about 15 minutes. Drain and transfer to a blender container. Add cashew or almond milk, nutritional yeast and cornstarch. Blend until smooth.
Melt Earth Balance in a 10-inch oven-safe skillet over medium heat. Add onion and cook until tender, about 3 minutes. Stir in garlic, cumin and paprika and cook 30 seconds. Pour in cashew puree, undrained tomatoes, hot sauce and salt. Cook until thickened, about 5 minutes, stirring occasionally. Remove from heat and stir in cilantro and lime juice.
Stir cooked pasta into sauce. Bake 15 minutes. Sprinkle with tortilla chips and serve.
Vegan Queso Mac
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