Vegan Poblano Mac & Cheese Bake



This Vegan Poblano Mac & Cheese Bake combines the creamy richness of cashew-based cheese sauce with the smoky flavor of roasted poblano peppers. The addition of sriracha sauce adds a subtle kick, making it a flavorful and satisfying dish for vegans and non-vegans alike.

Ingredients:
  • 1 cup raw cashews
  • 2 poblano peppers, roasted, peeled, and chopped
  • 1 lb macaroni pasta
  • 2 cups unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 2 cloves garlic, minced
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp sriracha sauce
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 cup breadcrumbs
  • 2 tbsp vegan butter, melted
  • Fresh parsley for garnish

Instructions:

Preheat oven to 375F 190C

In a blender, combine cashews, roasted poblano peppers, almond milk, nutritional yeast, garlic, cornstarch, lemon juice, sriracha sauce, smoked paprika, salt, and pepper

Blend until smooth and creamy

Cook macaroni according to package instructions until al dente

Drain and return to the pot

Pour the creamy poblano sauce over the cooked macaroni and stir until well combined

Transfer the mac and cheese mixture into a greased baking dish

In a small bowl, mix breadcrumbs with melted vegan butter

Sprinkle evenly over the mac and cheese

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbly

Garnish with fresh parsley before serving


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