Baked Vegan Macaroni and Cheeze

Baked Vegan Macaroni and Cheeze

Ingredients:

• 2 cup raw cashews
• 1 wheel Miyoko’s Smoked (or plain) Mozzarella, shredded
• 1 cup almond milk
• 1 tbsp nutritional yeast
• ½ tsp sea salt
• ½ tsp garlic powder
• 1 (16 oz) pkg pasta (we used Montebello Conchiglie), cook as directed on the package
• 1 cup broccoli florets, chopped
• 1 cup cauliflower florets, chopped

Instructions:

1. Soak cashews in water for at least 1 hour. If you forget to soak, boil in 2 cups of water for 12 minutes. Drain.
2. Preheat the oven to 425°F. Grease a 13×9-inch baking dish with vegan butter.
3. Place the cashews, mozzarella, almond milk, yeast, salt, and garlic powder into a food processor. Blend until smooth and creamy.
4. Mix cashew sauce with cooked pasta and vegetables. Transfer to the prepared baking dish. Bake in the preheated oven 15-20 minutes, until browned. Remove from the oven and let it cool 5 minutes before serving.  

Serves 6-8

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