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½ cup fresh whole-wheat breadcrumbs, toasted
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1 tablespoon chopped fresh parsley
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1 tablespoon extra-virgin olive oil
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1 ½ cups cauliflower florets
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1 ½ cups cubed butternut squash (1/2-inch)
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1 cup raw cashews
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8 ounces whole-wheat elbow pasta
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1 cup no-chicken broth
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2 tablespoons nutritional yeast
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1 tablespoon Dijon mustard
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1 tablespoon cider vinegar
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1 ½ teaspoons garlic powder
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1 ½ teaspoons onion powder
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¾ teaspoon salt
Vegan Mac & Cheese
Mac and cheese no longer has to be off the menu if you don't do dairy. A blend of hearty cauliflower, butternut squash, cashews and nutritional yeast gives this vegan macaroni and cheese the gooey, cheesy texture and flavor of traditional mac, without a bit of dairy!
Nutrition Information
201
Calories
26g
Carbohydrates
28g
Protein
672mg
Potassium
6g
Fiber
11g
Sugar
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