You are going to love this Vegan Green Chile Mac n’ Cheese. The ‘cheese’ sauce has a creamy cashew base cheese sauce with lots of roasted poblano peppers for added spice and flavor.
The other week I came down with a really bad cold. I’m talking no energy to do anything but sleep. I also didn’t want to eat because nothing sounded good. This cold lasted about 6 days; I can’t remember the last time that I got sick. By the fourth day, I started to gain back my appetite. The only thing that I wanted was spice: specifically roasted poblano peppers. I have no idea why but that is all I wanted. Pasta also sounded really good to me so I decided to make this Vegan Green Chile Mac n’ Cheese recipe. It hit the spot and I started to feel much better.
The pasta sauce is rich, creamy and has this velvety texture that I just love. The roasted poblanos bring a little heat to the sauce, but I wouldn’t say that the sauce is extremely spicy. A little cumin and Mexican oregano add a little Tex-Mex flair to the sauce.
Half of the poblanos go into the sauce and the other half get diced and added the pasta. I like to roast a bunch of poblano peppers on the weekend and store them in the fridge to use throughout the week. Roasted poblano peppers are one of my favorite ingredients to have on hand. They are so versatile and you can use them in so many different ways. You can serve this mac n’ cheese as a stove top pasta, but I love this mac n’ cheese as a baked pasta. The green chile sauce clings to each pasta shell. It’s the perfect comfort food!
For a gluten-free mac n’cheese use your favorite pasta. I actually prefer making this Vegan Green Chile Mac n’ Cheese with gluten-free pasta. My current favorite is the Ancient Harvest Gluten Free Pasta Shells. The texture holds up to the the sauce really well, even after being baked.
I hope that you enjoy this pasta as much as I did. I think that you’ll find it to be creamy, comforting, a little spicy but not too much, and easy enough for a weeknight dinner.
For the roasted poblanos:
Heat a comal or heavy skillet over medium heat. Add the poblanos and cook until blackened on all sides, turing often. This will take about 20 minutes for all sides to blackened.
Transfer the peppers to a ziploc bag and let steam for 20 minutes. Once steamed, peel off the charred skin and remove the stem and seeds. Then dice the peppers. Transfer to a storage container with a lid and store in the fridge in advance. This can be done a few days ahead of making the pasta.
Prep time doesn't include soaking the cashews
Recipe adapted from Isa Does It.
For the roasted poblanos: