Step 1

The first thing you need to do to prep, is to soak the cashews in cold water for at least 8 hours. I just put mine in a bowl of water the day before I plan to make this. Or if you are in a pinch, soak the cashews in boiling water for 15-30 minutes.

Step 2

When you are ready, preheat the oven to 375 degrees.

Step 3

Then heat the olive oil on medium high in a large pot. Then add the garlic and onions. Saute them, reducing heat as needed, until the onions are translucent. About 3-5 minutes.

Step 4

Now, drain the kidney beans and black beans, then add them to the pot. Stir to combine.

Step 5

Next, pour in 3 cups of the vegetable broth, the tomato sauce, the chili powder, the cumin and a few pinches of salt and pepper. Stir to combine. Bring to a simmer.

Step 6

In the meantime, drain the cashews and add them to a blender with the remaining 1 cup of vegetable broth, the nutritional yeast, the turmeric and a pinch of salt and pepper. Blend on high until completely smooth.

Step 7

Then, add the cashew cream sauce you made to the pot. Stir to combine everything.

Step 8

Once the pot is simmering, add the macaroni. Cook according to package directions until the pasta is al dente, stirring frequently. The liquids will thicken up and turn into a thick, creamy sauce. Test the pasta to make sure it is done. Then adjust seasoning as needed. Add a bit more salt if necessary.

Step 9

Now, pour the chili mac into a casserole dish. Top with vegan cheese and bake at 375 degrees for about 10 minutes until the vegan cheese has melted and everything is hot and bubbly. Serve.