Vegan Mexican Mac

Vegan Mexican Mac


  • 1 lb. elbow macaroni
  • 3 Tablespoons vegetable oil, divided
  • 12 oz. OZO™️ Plant-Based Mexican Ground
  • 1 cup (1 medium) green bell pepper, seeded & diced
  • 1 Tablespoon (3 cloves) garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup raw cashews, soaked in 2 cups water overnight, then drained
  • 1 cup vegetable broth
  • ¾ cup (1 small) yellow onion, quartered
  • 2 Tablespoons nutritional yeast
  • 2 teaspoons arrowroot starch
  • ½ teaspoon turmeric
  • 1 cup 505 Southwestern®️ Restaurant Style Salsa
  • ¼ cup cilantro, for garnish

Order Ingredients

505 Southwestern Restaurant Style Salsa
505 Southwestern®
Restaurant Style Salsa
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Prep Time: 10 minutes Cook Time: 25-30 minutes Total Time: 35-40 minutes

Servings: 6-8

This plant-based mac ‘n "cheese" was created in partnership with our friends at OZO plant-based protein. Even meat-eaters and dairy-lovers can’t get enough!

  • Boil macaroni and cook it according to the package directions until al dente.
  • Drain the pasta into a colander, return it to the pot, and toss it with 1 Tablespoon of oil.
  • Warm remaining 2 Tablespoons oil in a 12-inch nonstick skillet placed over medium heat.
  • Add Mexican ground, bell pepper, garlic, cumin, salt, and black pepper to the skillet.
  • Cook until internal temperature reaches 165°F and peppers are soft, 4-5 minutes. Remove from heat.
  • Add drained cashews, vegetable broth, onion, nutritional yeast, arrowroot starch, and turmeric to the jar of a blender.
  • Blend until very smooth, scraping down sides as necessary.
  • Add the cashew cheese sauce to the pot with the noodles, along with the cooked ground mixture and 505SW™️ Salsa.
  • Stir with a spatula to combine and turn stove to medium-low heat.
  • Cook, stirring frequently until sauce has thickened slightly and mixture is warmed through. Serve immediately, topping with cilantro, if desired.