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Green Chili Mac and Cheese that's Whole Food and Plant Based

Author Molly Patrick of Clean Food Dirty Girl


  • 2 red potatoes 2 cups / 285g, peeled and chopped
  • 2 cups cauliflower 220g
  • 1 onion 1 cup / 125g, chopped
  • 1/2 cup cashews 60g
  • 1 teaspoon sea salt 6g
  • 2 1/2 cups water or stock 590ml
  • roasted green chili 290g, chopped
  • Brown rice or quinoa pasta


  1. Place the potatoes, cauliflower, onion, cashews, salt and water in a large pot, cover with a lid and cook over medium heat for 20 minutes. 

  2. After 20 minutes, turn off the heat and transfer everything in the pot (including the remaining liquid) to your blender. Blend until creamy and smooth. You may have to do this in batches depending on the size of your blender.

  3. Consider this sauce your starting point. From here you can do whatever the hell you want with it. Make scalloped potatoes, mac and cheese with broccoli, put it in enchiladas, pour it over a burrito, use it for a lasagna, whatevs. I’m going the green chili mac and cheese route.

  4. Cook your pasta (I like brown rice spirals) as per the directions on the box and then strain the water and place the pasta back in the pot. 

  5. Add as much Sauce as you like, along with the green chili and stir.

  6. Top with Walnut Parm or Coconut Bacon if you want to get super fancy about it.