This is a great mac and cheese to add to your repertoire: spicy green chilis kick it up a notch in the flavor department, and a layer of toasted tortilla chips on top adds some extra crunch!

Green Chili Mac and Cheese [Vegan]



  • 1 pound macaroni, cooked
  • 1/2 cup raw cashews
  • 2 cups water
  • 1 cup nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon onion granules
  • 1/4 teaspoon garlic granules
  • 1/4 - 1/2 cup store-bought green chili salsa or sauce
  • 4–ounce or 7–ounce can mild green chilis, diced (depending on spice preference)
  • 2 cups crushed tortilla chips
  • Canola oil spray


  1. Preheat oven to 375°F. Grease a 9x12-inch pan lightly with oil. Set aside.
  2. Add cashews, water, nutritional yeast, apple cider vinegar, cornstarch, salt, onion granules, and garlic granules to a blender. Blend until smooth.
  3. Add mixture from the blender into a medium sized saucepan over medium-high heat. Whisk sauce continuously until it becomes thick. This normally takes 5-7 minutes.
  4. Once sauce is thickened stir in the green chili sauce and diced chilis.
  5. Stir the thickened sauce with pasta until combined. Pour mixture into the greased pan.
  6. Top with crushed tortilla chips. Lightly spray with canola oil.
  7. Place uncovered pan in the preheated oven. Bake for 25 minutes. Serve warm.