This vegan mac & cheese is perfect main or side dish for this upcoming holiday season.
- Prep Time15 min
- Ready in45 min
Ingredients
- 1 delicata squash, cut in half lengthwise, seeded, and sliced in large half moons
- 4 large carrots, cut into chunks
- 3 golden potatoes, cut into chunks
- 1/2 yellow onion, cut into chunks
- 4 cloves garlic
- 1 Tbs. dijon mustard
- 2 cups raw cashews
- 1lb elbow macaroni, cooked al dente
- 1 c. nutritional yeast
- 1/2 tsp. turmeric powder
- 3 Tbs. italian seasoning
- salt and pepper to taste
- Italian breadcrumbs (optional)
- vegan shredded parmesan
Cooking Instructions
1. Pre- heat over to 400°. Toss the squash, potatoes, onion, carrots, and garlic in olive oil and salt. Place them on a baking tray and let roast for 30 minutes or until soft.
2. Soak cashews in 3 cups of water just off a boil for 10 minutes.
3. Blend cashews and water in a high speed blender with nutritional yeast, black pepper, salt and dijon mustard. Blend until smooth.
4. Blend all the roasted vegetables with the cashew cream and seasoning until smooth. Mix the cheese sauce in with the noodles until combined. Mix in parmesan to the mac & cheese and place into a shallow baking dish. Cover the mac & cheese with breadcrumbs, more vegan parmesan and bake covered at 375* for 10-15 minutes or until golden. Serve hot and enjoy.
