Vegan Harvest Mac and Cheese

Vegan Harvest Mac & Cheese

This vegan mac & cheese is perfect main or side dish for this upcoming holiday season.
  • Prep Time15 min
  • Ready in45 min

    Ingredients

    • 1 delicata squash, cut in half lengthwise, seeded, and sliced in large half moons
    • 4 large carrots, cut into chunks
    • 3 golden potatoes, cut into chunks
    • 1/2 yellow onion, cut into chunks
    • 4 cloves garlic
    • 1 Tbs. dijon mustard
    • 2 cups raw cashews
    • 1lb elbow macaroni, cooked al dente
    • 1 c. nutritional yeast
    • 1/2 tsp. turmeric powder
    • 3 Tbs. italian seasoning
    • salt and pepper to taste
    • Italian breadcrumbs (optional)
    • vegan shredded parmesan

    Cooking Instructions

    1

    Pre- heat over to 400°. Toss the squash, potatoes, onion, carrots, and garlic in olive oil and salt. Place them on a baking tray and let roast for 30 minutes or until soft.

    2

    Soak cashews in 3 cups of water just off a boil for 10 minutes.

    3

    Blend cashews and water in a high speed blender with nutritional yeast, black pepper, salt and dijon mustard. Blend until smooth.

    4

    Blend all the roasted vegetables with the cashew cream and seasoning until smooth. Mix the cheese sauce in with the noodles until combined. Mix in parmesan to the mac & cheese and place into a shallow baking dish. Cover the mac & cheese with breadcrumbs, more vegan parmesan and bake covered at 375* for 10-15 minutes or until golden. Serve hot and enjoy.

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