Creamy and comforting Vegan Mac n Cheese
400g squash, baby pumpkins and/or carrots
1 can light coconut milk
1/2 cup vegetable stock
1/3 cup nutritonal yeast
4 garlic cloves, minced
1/2 lemon, juiced
2 tsp smoked paprkia
1 tsp mustard
Pinch of sea salt and black pepper
1.5 tbsp tapioca flour
2.5 cups pasta of choice
1 cup panko breadcrumbs
1/4 cup nutritonal yeast
2 tbsp butter
Preheat oven to 180•c and roast squash for 30 mins, until you can pierce easily with a knife. I find it easiest roast my squash whole and unpeeled then scoop out the flesh, but you can peel and chop before roasting if you prefer. Keep the oven on.
Add roasted squash flesh to blender with coconut milk, stock, nutritonal yeast, garlic, lemon juice, smoked paprika, mustard and salt n pepper. Blend on high until smooth and creamy.
To prepare the topping heat a skillet or frying pan to a medium heat. Melt butter and add panko breadcrumbs, stirring until toasted and golden. Set aside. To a food processor, add nutritonal yeast and the toasted breadcrumbs and pulse a few times to combine.
Cook pasta according to instructions. Drain and set aside. Add sauce to the pan and heat to a simmer. Add in tapioca flour and stir well with a whisk until thick. Add cooked pasta to the sauce, and pour into a large skillet or baking dish. Sprinkle with the Parmesan topping and cook in the oven for 10-15 minutes, until golden and crispy on top.