Chili Mac

Bring a large pot of salted water to boil for the pasta. Peel and dice the onions. Peel and mince the garlic. Thinly slice the scallions. Drain and rinse the kidney beans.

Place a medium saucepan over medium-high heat with 2 tbsp vegetable oil. Add the diced onions, minced garlic, and a pinch of salt and pepper. Cook until the onions are softened, about 4 to 5 minutes. Add the chili seasoning and cook until fragrant, about 1 minute. Add the kidney beans, crushed tomatoes, and 2 tsp salt and stir well to combine. Bring the chili to a simmer and cook until thickened, about 6 to 8 minutes.

Add the pasta to the pot of boiling water and stir. Cook until al dente, about 5 to 6 minutes. Drain the pasta and return to the large pot, off of the heat.

In a medium bowl, whisk together the cashew butter, nutritional yeast, turmeric, 1½ tsp salt, and ½ cup warm water.

Add the chili and cashew cheese to the large pot with the pasta over medium heat. Stir the chili mac well to combine and cook until bubbly and hot, about 2 to 3 minutes.

Thinly slice the scallions. Divide the chili mac between large bowls and top with sliced scallions and pickled jalapeños. Enjoy!