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You are here: Home / Recipes / Pasta / Creamy Poblano Macaroni Bake {DF, Vegan}

Creamy Poblano Macaroni Bake {DF, Vegan}

March 7, 2017 By Erica 17 Comments

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Creamy Poblano Macaroni Bake casserole has all the comfort food elements reminiscent of macaroni and cheese. Roasted poblano peppers star in this dairy-free, vegan recipe that will knock your socks off and make your heart smile.

Creamy Poblano Macaroni Bake {Dairy-free, Vegan} http://wp.me/p4qC4h-3zI

It is accomplished. My quest for a dairy-free but creamy macaroni casserole has been accomplished. And the key to this success?? I used real food. Duh, I know, but seriously – no artificial cheez or anything the least bit questionable. Recipes I read and ones I tried all used store-bought scary vegan cheese (which is disgusting) and/or a ton of nutritional yeast (which is cheddar-ish tasting, I use it also – in teaspoon quantities – but not by the cupful. Gads.). Nope, I finally skipped all that and focused on the flavor by adding phee-nom-men-ally yummy, roasted poblano peppers.

Creamy Poblano Macaroni Bake {Dairy-free, Vegan} http://wp.me/p4qC4h-3zI

Creamy Poblano Macaroni Bake {Dairy-free, Vegan} http://wp.me/p4qC4h-3zI

And I do not mean healthy, no. I am not claiming this to be healthy …although it has several very healthy ingredients, and I bet if we did a side-to-side comparison, this recipe would win leaps and bounds over traditional Mac n Cheese… But THAT is NOT the POINT of this recipe. I topped this bad boy with FRITOS for crying out loud. I wanted this comfort THAT badly. So let’s stay focused …I just used familiar, easily reachable, everyday ingredients, and they were awesome. With no dairy.

And yes, by familiar I mean almond milk and raw cashews. Because if these are not familiar to you yet, you should get with the program.

…did that sound bossy? did I just have a Mom moment??

Alright, alright, alright – I can’t even keep a straight thought because I am so excited about this Creamy Poblano Macaroni Bake.

So this is the third recipe with poblano peppers I’ve given you in as many weeks. Don’t know what’s up with that other than to say that’s kinda my thing this time of year. It may be February, but it feels like spring here in Florida – sunny cool days, and the sun just starting to set a little later each evening. Just starting. And I have no clue why, but I associate Mexican food with spring, honestly. It’s gotta be the colors I guess. Is there any food prettier than Mexican??

This beautiful Creamy Poblano Macaroni Bake recipe is all about the poblanos. First, we roast them up awesommme in the oven. Get the skins off and seeds out, then blend with a quick roux, cashews, and a couple other assorteds to make a sauce that is all chilll and mellow comfort just like a cheese sauce would be. Mix in the pasta, more poblano pepper, top with corn chips, and bake. And finally, we complete this story by topping with some sliced black olives, fresh red bell pepper, and cilantro.

By the way, if you are one of those people who can’t handle cilantro (which tastes like soap to some; that is a real thing), then just substitute flat-leaf parsley. …Never curly parsley. Never ever.

This reheats really really well the next day too. Just saying.

So that’s it folks! This recipe is fantastic, it really is and you have got to try it. So much to love here, under a crunchy topping.

Creamy Poblano Macaroni Bake {Dairy-free, Vegan} http://wp.me/p4qC4h-3zI
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Creamy Poblano Macaroni Bake

Creamy Poblano Macaroni Bake casserole has all the comfort food elements reminiscent of macaroni and cheese. Roasted poblano peppers star in this dairy-free, vegan recipe that will knock your socks off and make your heart smile.

Course Main Course
Cuisine casserole, pasta, potluck, vegan, vegetarian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Erica

Ingredients

  • 4 large poblano peppers
  • 10 ounces elbow macaroni
  • 2 Tbs vegan butter divided
  • 1/2 large white onion diced
  • 1 clove garlic chopped
  • 1 Tbs all-purpose flour
  • 1 cup vegetable stock
  • 1/2 cup almond milk
  • 1 cup raw cashews soaked overnight and drained
  • 1 tsp Dijon mustard
  • juice of a lemon
  • 1 tsp kosher salt
  • couple pinches fresh cracked pepper
  • 1/4 cup fresh cilantro
  • 1 cup crushed fritos chips
  • garnish: finely diced fresh red bell pepper sliced black olives, fresh chopped cilantro

Instructions

  1. Heat up the oven broiler. Also put a pot of water on the stove to come to a boil.
  2. Roast the peppers under the broiler, turning a bit every 5 minutes, for 15-20 minutes until charred and tender. Put the peppers in a ziploc bag to steam for 5 minutes. Discard the charred skins and seeds.
  3. Heat the oven to 350F.
  4. Cook the pasta just to al dente according to package directions.
  5. Meanwhile, heat a large, nonstick skillet on medium-high heat. Add the butter, onion, and garlic. Saute until barely golden and fragrant. Add the flour and cook briefly. Add the vegetable stock and almond milk, and cook a minute to scrape up any bits from the pan with a wooden spoon or silicone spatula. Transfer mixture to a food processor.
  6. To the processor, add two of the prepared poblano peppers, the cashews, Dijon, lemon juice, salt, and pepper. Process until smooth. Taste for seasoning and acidity, adding more salt and lemon juice if necessary (if it tastes bland, it needs more). Pulse in the cilantro.
  7. Drain the macaroni and put back in the pot. Add the prepared poblano sauce. Dice the remaining two roasted poblano peppers and add to the pot as well. Stir to combine and transfer all to a 13x9 or mid-sized casserole dish.
  8. Top the casserole with the crushed fritos chips. Bake at 350F for 20-25 minutes until well heated through and sizzly when you listen.
  9. Serve topped with red bell pepper, sliced black olives, and fresh cilantro. Yields: 6 servings.

~✿♥✿~

Leave me a comment! Or else I’m just talking to myself here. What is your favorite comfort casserole?

Creamy Poblano Macaroni Bake {Dairy-free, Vegan} http://wp.me/p4qC4h-3zI

Creamy Poblano Macaroni Bake {Dairy-free, Vegan} http://wp.me/p4qC4h-3zI

Creamy Poblano Macaroni Bake {Dairy-free, Vegan} http://wp.me/p4qC4h-3zI

Filed Under: Pasta, Recipes, Vegetarian & Vegan Tagged With: casserole, comfort food, dairy-free, mac n cheese, recipe makeover, roast poblano peppers, vegan, vegetarian

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Neely

This is so my kind of recipe. I love anything with poblanos! YUM!

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1 year ago
Divya Budhraja

My friend gave me a similar recipe for a mac and cheese bake that she brought to our Womens Circle dinner. It was absolutely phenomenal. I think I’d actually enjoy this one more because of the added spice!

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1 year ago
Saidah Washington

The main reason why I cannot be a vegan is because of my love for cheese. I love all kinds of cheese especially using for Dave and cheese in my baked macaroni. But I love eating vegetarian food so I would definitely try this

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1 year ago
Sam Rosenfeld

YUM, I need to try this! It’s out of my comfort zone but it looks so delicious I have to try to make it! Thanks for sharing.

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1 year ago
jattu

Wow! this looks so good, can’t wait to make it. So excited 😀

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1 year ago
Erlene A

I love mac-n-cheese but have never tried added poblano or fritos to it. Sounds like a wonderful combo (love fritos) that I’m sure my kids would love.

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1 year ago
Lisa Collins

This sounds awesome and pretty easy to make! I always have macaroni on hand so I’m adding this to the menu!

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1 year ago
Maria Pigato Long

I have never cooked with poblanos before. I have roasted regular peppers like this though. Looks delicious.

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1 year ago
Amanda | Maple Alps

This looks delicious! All of your recipes do – I think I’m going to be browsing here for a while!

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1 year ago
jacqueline

Oh my god this looks so good! Can’t wait to try this out! Never cooked with these peppers before either

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1 year ago
Bonnie McConaughy

Oooh yummy! That looks like a wonderful dinner!

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1 year ago
Annemarie LeBlanc

Looks like a yummy pasta dish! I have not tried cooking with poblano peppers yet, but this recipe is so amazing I am going to look for those peppers at the store!

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1 year ago
Crystal

That is so much more than mac & cheese. Yum! The poblano peppers really make it a fun twist on a family favorite.

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1 year ago
David E

I love peppers. I love macaroni. So the two of them together do sound good to me.

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1 year ago
Cait

Yum! This dish looks incredibly good. I’m always looking for new vegan recipes, especially ones that will be easy to make when entertaining. I can’t wait to try this!

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1 year ago
Sarah Anne Stubbs

This sounds delicious! I love love love poblano peppers!

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1 year ago
Vegan Mexican Macaroni Bake

[…] to make vegan versions of my favorite dishes, especially a couple old casserole favorites. My Creamy Poblano Macaroni Bake was such a recipe. And with the basic technique of using raw cashews and a couple other staple […]

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1 year ago

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Welcome! I'm Erica ...wife, mother, and scientist, passionate about triathlons and pizza. Join me on my quest to enjoy all things food - both healthy and indulgent. After all, life is about balance right?
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