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Cheezy Chili Mac

Source: www.dietdessertndogs.com



  • 1 can (400 ml) Amy’s Spicy Chili
  • 2 cups (480 ml) vegetable broth or stock
  • 2 cups (480 ml) dry pasta of your choice (I prefer macaroni for this dish, but we had shells on hand, so I used those)
  • 12 cup (75 g raw cashews
  • 1 Tbsp (15 ml) tahini (sesame paste)
  • 4 tsp (20 ml) freshly squeezed lemon juice
  • 2 tsp (10 ml) apple cider vinegar
  • 12 medium sweet red pepper cored, seeded and cut in chunks
  • 1 cup (240 ml) plain unsweetened almond or soy milk
  • 14 tsp (1 ml) fine sea salt
  • 12 tsp (2.5 ml) dijon mustard
  • 1 Tbsp (15 ml) tapioca potato or corn starch
  • 12 tsp (2.5 ml) paprika
  • 12 tsp (2.5 ml) turmeric)
  • 1 Tbsp (15 ml) extra virgin olive oil preferably organic
  • Combine all ingredients in a blender and blend until smooth. If you are using this as a sauce on its own (and not in this recipe) you can cook it over medium-low heat until thick, 5-10 minutes.


Visit dietdessertndogs.com for directions.

Course: Main Course


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