Mac and cheese no longer has to be off the menu if you don’t do dairy.
When you’re craving comfort food, sometimes only mac & cheese will do.
Tips for Making Vegan Mac & Cheese
1.
And the cashews are boiled right along with the squash and cauliflower, saving pans and time.
Then that same pot is used to cook the pasta and to combine the pasta and sauce.
Simply puree until smooth.
Tip: If you have a high-speed blender, use it for the silkiest sauce.
Top It, Bake It, Serve and Enjoy!
Then bake until the casserole is bubbly, hot and crispy on top.
Mac & cheese is delicious served alongside a salad or garlicky green beansor eaten straight out of the pan.
Combine breadcrumbs, parsley and oil in a small bowl.
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 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.
Tips
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
