You would never believe this creamy Baked Mac & Cheese is dairy-free, gluten-free, and filled with a veggie!
The butternut squash adds to the creaminess and the panko breadcrumbs add the perfect crunch!
Hidden-Veggie Vegan Baked Mac & Cheese
You would never believe this creamy Baked Mac & Cheese is dairy-free, gluten-free, and filled with a veggie!
Servings: 6 people
Ingredients
- 12-16 oz chickpea pasta (reserve 1/2 cup water)
- 1 1/2 cups panko breadcrumbs
- 1 tbsp EVOO
- 1/2 cup raw cashews
- 1 1/2 cup steamed butternut squash cubes (I use a frozen bag)
- 1 tablespoon lemon juice
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 4 tablespoons melted vegan butter or EVOO
Instructions
- Preheat the oven to 350ºF and lightly grease a large casserole dish. Add water to a small saucepan and boil the cashews for 10 minutes. Cook the Banza pasta according to instructions, but 1 minute less than al dente.
- Meanwhile, in a small bowl, mix together the breadcrumbs, melted vegan butter and paprika.
- Drain the cashews. Drain the pasta, reserving 1/2 cup of the water, and toss with EVOO.
- Blend together the cashews, reserved water, butternut squash, lemon juice, nutritional yeast, garlic powder, onion powder and salt, until smooth.
- Add the pasta and cheese sauce to the casserole dish and mix together. Sprinkle the breadcrumb mixture on top and bake, uncovered, for about 15-20 minutes until golden brown. Enjoy hot!
