Mexican Mac n’ Cheese

Mexican Mac n’ Cheese

Without a doubt Mexican Mac n’ Cheese is one of our favorite foods. Our love started for this before going vegan a few years ago. We were at the Canadian National Exhibition in Toronto in the most ridiculously busy food court possible. Through the hundreds of options from unique vendors we had settled on a Mexican style mac and cheese. There’s something about a hearty Mac n’ Cheese with a little extra spice topped with sour cream and salsa that hits the spot every time. Now fast forward almost three years and a couple cravings later and we have a completely veganized version of that Mexican Mac n’ Cheese. If you’ve made our original Mac n’ Cheese this works off of that recipe. You can check out our original Mac n’ Cheese here. But we’ll break it all down below!!

We use the same Sofrita for this recipe as we do in our Taco Fries, if you’re looking for a full break down of our favorite Sofrita recipe click here! 

As of lately, we have become totally obsessed with vegan Parmesan, so we would highly recommend using it as an additional topping!

 

Print Recipe
Vegan Mexican Mac n' Cheeze
Mexican Mac n' Cheese had to be in our vegan lives and we think it should be in yours too. This recipes is easy, healthy and delicious. Did we mention this recipe is gluten free?
mexican mac n' cheese
Course Main Dish
Cuisine Vegan
Keyword PIZZA
Prep Time 25
Cook Time 15
Servings
Ingredients
Garnish
Course Main Dish
Cuisine Vegan
Keyword PIZZA
Prep Time 25
Cook Time 15
Servings
Ingredients
Garnish
mexican mac n' cheese
Instructions
  1. Boil onion, Jalapeno and squash and until soft, save one cup of liquid and drain.
  2. Add to blender with cashews, nutritional yeast, lemon juice, garlic and spices.
  3. Blend until creamy.
  4. In a pan on medium heat add small diced onion, mushroom and bell peppers. Cook until tender.
  5. Boil noodles while preparing sauce.
  6. Drain noodles and combine in pot with cheese sauce.
  7. Add diced bell peppers, sofrita and mushrooms to the noodles and sauce.
  8. Spread breadcrumbs on baking sheet and toast for 3 - 5 minutes on 450℉
  9. Add sauced noodles to a bowl and top with vegan cheese, bread crumbs, sour cream and salsa.
  10. Enjoy!!
Recipe Notes

Soak Cashews for up to 24 hours prior to blending for creamiest sauce possible. 

Bust out the guack! We didn't have an avocados on hand but we definitely recommend it.

Gluten free noodles are tricky. After the 4 minute mark of boiling id test one each minute as they taste best cooked to perfection. 



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