Vegan Mac & Cheese
Preheat oven to 350 degrees F. Put a large pot of water on to boil.Advertisement
Combine breadcrumbs, parsley and oil in a small bowl. Set aside.
Add cauliflower, squash and cashews to the boiling water; cook, stirring occasionally, until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer the cauliflower, squash and cashews to a blender.
Add pasta to the boiling water and cook according to package directions, stirring occasionally. Drain and return to the pot.
Add broth, nutritional yeast, mustard, vinegar, garlic powder, onion powder and salt to the blender; puree until smooth. Add the sauce to the pasta and stir until well coated. Transfer to an 8-inch baking dish and top with the reserved breadcrumb mixture.
Bake until heated through, 20 to 25 minutes.
To make ahead: Prepare through Step 5. Refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes.
Learn more about how to make this vegan mac & cheese.
2 1/2 fat, 2 1/2 starch, 1/2 vegetable