![]() So that’s it folks! Dairy-free, vegan comfort food with all the zest and bold flavor you want in fiesta food. PIN to save, and give this Vegan Mexican Macaroni Bake a try, and of course let me know! Hearing from you is why I’m here. Use MILD not Original RO*TEL for this one. Really easy recipe and you are rewarded with a soulful, creamy dish with just enough zest for it to be deliciously interesting, but not overly spicy. Stir in the RO*TEL, juice and all, and the sauce is done! Other than that, we proceed as if this was traditional macaroni and cheese: add in the al dente macaroni pasta, top with some crunch, and bake until heated through. Then we just blend that up with some sautéed onions and garlic in a quick roux with vegetable stock. Raw cashews, soaked in water and blended, make the base for this creamy, dairy-free sauce. Mexican Italian Chinese Indian German Greek Filipino Japanese View All. OK, so what did I do here for this Vegan Mexican Macaroni Bake …really really, this is easy easy. This crowd-pleasing casserole is incredibly good, easy to prepare and sure to earn rave. I worked with RO*TEL then and I am here again as part of a campaign to keep the fiesta fun going in the kitchen all for the month of May. Tomatoes and green chilies in a cashew cream sauce bring all the bold flavor to this delicious, vegan casserole. Cover and bake until macaroni is tender, about 55 minutes. Creamy, flavorful Vegan Mexican Macaroni Bake pasta dinner that will satisfy as only macaroni and cheese can, but without the dairy. This recipe is quick, budget-friendly, flavorful, and great for all ages. Mix all ingredients together in an ungreased 11'x7' casserole dish. So a couple weeks ago, with my recipe for Slow Cooker Quinoa Tamale Casserole, I gushed about RO*TEL and how this simple pantry staple saves me time and time again for easy weeknight meals. Sopa de coditos is a comforting Mexican soup made with elbow macaroni and healthy vegetables covered in a spicy tomato broth.
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