Super Simple Green Chili Almond Cheese Sauce

I had the day off yesterday and needless to say the day flew by and I can't believe it's back to work today. I had a pretty mellow day of cleaning, cooking and resting. Along with some yoga for back pain. The back is still pretty ache-y.

I had some potato wedges seasoned with this onion grill seasoning blend that is vegan even though the jar says it's for steaks. Gross. I dipped my wedges in carrot sriracha hummus from Lantana. It's so good you guys. I also had a green smoothie before the fries but forgot to take a picture. I haven't been sleeping well and was in a bit of a fog. But I am still getting in my greens!
Since I still have some of the So Delicious shreds in my freezer I wanted to make mac and cheese. I decided to make an almond cheese sauce for a change from my usual coconut milk sauce. I soaked some raw slivered almonds during the day while I cleaned. I ended up making a green chili mac and cheese and it turned out AMAZING! It was so simple I feel silly posting the recipe but it was so good!!

UUUGH Such a terrible picture! I made this after dark and I just have the worst lighting! Anyway it was so creamy and mildly spicy I really loved it. And raw slivered almonds are a lot cheaper than cashews!

                                                             Green Chili Macaroni and Cheese

• 3/4 C. Raw Slivered Almonds
• 1/2 to 3/4 C. Water
• 1/2 Tsp. Salt
• 1/4 Tsp. Pepper
• 1/4 Tsp. Turmeric
• 5 T. Nutritional Yeast
• 1 4 oz. Can of diced green chilis
• Optional 1/2 Cup Vegan Shreds
• 8 to 10 Ounces pasta of choice

Soak your almonds for at least two hours. Drain them and add them to your blender with the salt, pepper, turmeric and nutritional yeast. Add 1/2 cup water and blend until smooth and creamy. You might need to add more water. I used a little more than 1/2 cup, but not quite 3/4.
Once your cheese sauce is nice and creamy transfer it to a bowl and stir in the green chilis.  Start cooking your pasta, and while it's boiling take out 1/2 cup of the pasta water and set aside. Once the pasta is cooked drain, and turn the heat on med. low. Add the cheese sauce and stir, along with the reserved pasta water. Don't worry, it might look watery but it will come together. You need that extra liquid. Once it's come together and is simmering, add the vegan shreds if using. Turn off the heat, stir, cover and let sit for about five minutes so the cheese melts and becomes one with the sauce. If you have green dragon sauce I recommend using a heavy hand when drizzling.
Happy Friday!