“Mac and cheese no longer has to be off the menu if you don’t do dairy. A blend of hearty cauliflower, butternut squash, cashews and nutritional yeast gives this vegan macaroni and cheese the gooey, cheesy texture and flavor of traditional mac, without a bit of dairy!”
½ cup fresh whole-wheat breadcrumbs, toasted
1 tablespoon chopped fresh parsley
1 tablespoon extra-virgin olive oil
1½ cups cauliflower florets
1½ cups cubed butternut squash ( ½-inch)
1 cup raw cashews
8 ounces whole-wheat elbow pasta
1 cup no-chicken broth
2 tablespoons nutritional yeast
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1½ teaspoons garlic powder
1½ teaspoons onion powder
¾ teaspoon salt
1Preheat oven to 350°F. Put a large pot of water on to boil.
2Combine breadcrumbs, parsley and oil in a small bowl. Set aside.
3Add 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.
4Add pasta to the boiling water and cook according to package directions, stirring occasionally. Drain and return to the pot.
5Add 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.