Overview

Ingredients

• Ingredients
• dried pasta of choice16 oz
• For the vegan cheese:
• 1/2 cups raw cashews* - soaked in water1 pc
• potatoes peeled and chopped2 cup
• carrots peeled and chopped1 cup
• ⅓ cup extra virgin olive oil
• ½ cup unsweetened non-dairy milk I used soy milk
• ½ cup nutritional yeast
• tbsp lemon juice1 pc
• tsp salt1 pc
• ½ tsp garlic powder
• ½ tsp onion powder
• tsp Dijon mustard **1 pc
• For the breadcrumb topping (optional):
• and ½ cups panko breadcrumbs1 pc
• ¼ cup vegan butter melted

Steps

1. 1

   Breadcrumb topping:

2. 2

   Preheat the oven to 400°F or 200°C and lightly grease a 9x13-inch (about 23×33 cm) baking dish.

3. 3

   Set aside.

4. 4

   To make the breadcrumb topping just mix the breadcrumbs and melted vegan butter in a small bowl until well combined. Set aside.

5. 5

   Transfer the drained pasta to the prepared casserole dish, and pour in the vegan cheese. Stir until well combined.