This Crispy Baked Vegan Mac and Cheese is the ultimate comfort food. An incredibly creamy (and easy) vegan cheese sauce gets paired with elbow macaroni, covered in a crispy and buttery breadcrumb, and then baked in the oven.
– Butternut squash – Olive oil or avocado oil – Raw cashews – Nutritional yeast – Garlic powder – Onion powder – Smoked paprika – Dry mustard powder – White or yellow miso paste – Coconut milk – Lemon juice – Tapioca flour – Elbow macaroni – Kosher salt – Black pepper – Panko bread crumbs – Kosher salt – Paprika – Vegan butter
Coat the butternut squash halves with olive oil, salt and pepper. Roast at 425ºF for 45-55 minutes, or until completely fork tender and lightly browned.
Scoop out 1 ½ cups of butternut squash flesh. Add the butternut squash flesh to a blender with the soaked cashews, miso, nutritional yeast, spices, coconut milk, and tapioca flour. Blend until thick, creamy, and smooth.
Sprinkle the breadcrumb topping over the mac and cheese. Bake at 400ºF for 15-20 minutes until the topping is crispy and golden brown.