Vegan Mac n’ Cheese

First, chop up your veggies! I had some carrot strips left over from last week’s stir fry so decided to just use those instead of chopping a large one. Either way works.

After chopping, place vegetables on the stove top and boil for about 15 minutes until they are soft. While these are boiling, you can place the bread and butter into the food processor and process well. Start gathering your other ingredients so that you can process them before the veggies are completely boiled. Process the cashews first (for about 2 minutes). Then, add the remaining ingredients (except the pasta). I have to admit, I was a little worried with how “runny” this looked, but after adding the vegetables on the next step, it becomes much thicker, like a sauce.

After processing the ingredients, add in the vegetables that you boiled (they should be soft after 15 minutes). Process well. Meanwhile, make sure you boil the pasta! Add the sauce to the pasta in a large bowl and mix well. Place in a medium-sized casserole dish and sprinkle with the breadcrumbs you made earlier.

Heat the oven to 350 degrees and bake for about 30 minutes or until browned.