Mac & Cheese with Salsa & Black Beans
A creamy, comforting whole-food plant-based mac and cheese, amped up with salsa and black beans for a flavorful twist. Oil-free, dairy-free, and easy to make.
- Servings
4 - Prep Time
15 - Cook Time
15
Ingredients
- 8 oz whole grain or legume pasta
- 1 cup peeled, diced gold potatoes
- 1/2 cup diced carrots
- 1/4 cup raw cashews (or white beans)
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp lemon juice or apple cider vinegar
- 1/2 tsp salt (optional)
- 1/2–1 cup water (to thin sauce)
- 1.5 cups black beans (cooked or canned, drained and rinsed)
- 1 cup salsa (mild, medium, or spicy — your choice)
Instructions
- Bring a pot of water to a boil.
- Add potatoes, carrots, and cashews to the boiling water. Boil for 10–12 minutes or until soft. Drain.
- Add to a blender with nutritional yeast, garlic powder, onion powder, lemon juice or vinegar, salt, and 1/2 cup water.
- Blend until smooth and creamy, adding more water to reach desired consistency.
- Cook pasta according to package directions. Drain and return to pot.
- Stir in cheese sauce, black beans, and salsa. Heat through.
- Serve warm with optional toppings like green onions, cilantro, or avocado.