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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!
Prep Time15 minutes
Cook Time20 minutes
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!