A close up of easy chili mac and cheese in a bowl

Easy Chili Mac and Cheese from Easy Whole Vegan

Vegans don’t need to go without mac and cheese! This chili version is comforting and cheesy without using any dairy. It’s super-easy to make and can be done in the slow cooker while you’re not even home.

Course Main Course
Cuisine American
Keyword vegan creamy pasta, vegan mac and cheese
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 9 to 10 servings
Calories 556 kcal
Author Sophia DeSantis


  • 4 cups water
  • 3 cups diced tomatoes (or one 28-ounce 794 g] [can diced tomatoes, drained)
  • 2 cups cooked pinto beans (or one 15-ounce 425 g] [can pinto beans, drained and rinsed)
  • 2 cups diced yellow onion
  • 1 cup cooked green lentils
  • teaspoons chili powder
  • 1 teaspoon minced garlic or 1 garlic clove, minced
  • 1 teaspoon salt or to taste
  • ½ teaspoon smoked paprika plus extra for garnish, optional
  • 2 cups uncooked brown rice elbow macaroni
  • 2 cups Macadamia Nut Cheese Sauce (page 171)
  • Chopped green onion for garnish optional

Macadamia Nut Cheese Sauce

  • 2 cups 270 g raw macadamia nuts, soaked in water overnight (see Note)
  • 2 cups 480 ml water
  • 1 cup 60 g nutritional yeast
  • 1 teaspoon salt or to taste
  • ½ teaspoon garlic powder
US Customary - Metric


  1. Combine all the ingredients except the macaroni and the Macadamia Nut Cheese Sauce in a large slow cooker. Cover, turn it on high, and cook for 3½ hours.
  2. Meanwhile, make cheese sauce. Drain and rinse the nuts. Add them to a high-power blender with the rest of the ingredients. Blend until smooth.
  3. Add the macaroni and cook for 15 to 20 minutes, or until the pasta is done.
  4. Pour in the cheese sauce and stir well.
  5. Garnish with more paprika and chopped green onions, if desired, and serve immediately or refrigerate for later. This will keep in the fridge for at least a week. It can also be frozen for up to 6 months.

Recipe Notes

Nutrition Facts
Easy Chili Mac and Cheese from Easy Whole Vegan
Amount Per Serving
Calories 556 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 5g25%
Cholesterol 0mg0%
Sodium 894mg37%
Potassium 731mg21%
Carbohydrates 62g21%
Fiber 11g44%
Sugar 5g6%
Protein 14g28%
Vitamin A 245IU5%
Vitamin C 11.2mg14%
Calcium 118mg12%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.