The Ultimate Creamy Vegan Mac-N-Cheese

• 16 oz. Dry Pasta
• 2 cups Cashews, (roasted)
• 1 cup Nutritional Yeast
• 3 cups Unsweetned Plant-based Milk, (like almondmilk or oatmilk)
• 1/2 cup Yellow Onion, (diced)
• 2 Garlic Cloves
• 1 tbsp. Dijon Mustard
• 2 tsp. Salt
• 1/2 tsp. Chili Powder
• 1/2 tsp. Smoked Paprika
• 1 tsp. Olive Oil
• 1 cup Breadcrumbs, (for topping)

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1. Preheat oven to 375F.
2. Bring a large pot of water to a boil. (optional: Add 1 tsp. kosher salt to the water.) Cook the pasta until al dente, then drain and set aside.
3. In the meantime, soak the cashews in hot water for 10 minutes to soften.
4. In a frying pan over medium high heat, add in the olive oil. Then, toss in the diced onion and garlic cloves to saute for 3-5 minutes, until the onions are translucent.
5. Drain the cashews, then add into a food processor or high-speed blender. Add in the sauteed onions and garlic cloves, nutritional yeast, milk, dijon mustard, salt, chili powder, and smoked paprika.
6. Blend until creamy and smooth.
7. Toss together the cooked/drained pasta and the creamy sauce to combine. Transfer to a large baking dish, then top generously with breadcrumbs.
8. Bake for 10-15 minutes, until the breadcrumbs are golden brown.