Vegan Green Chili Mac 'n' Cheese

INGREDIENTS

10 oz

large macaroni shells (gluten-free for GF eaters | I used pipe rigate)

1/2

white onion, diced

3 cloves

garlic, minced

1 cup

raw cashews, soaked for 4-6 hours or overnight, then drained

1 1/2 cups

vegetable broth (DIY or store-bought)

1 tbsp

cornstarch

1/2 tsp

cumin

3/4 tsp

chili powder

2 tbsp

nutritional yeast

1 4 ounce can

diced chills (scoop half into the sauce, reserve half for the finished mac n cheese)

optional: 1 cup tortilla chips, fresh cilantro for topping