If you'd like the top of the casserole even crispier broil for a minute or two, just watch it browns really fast! Enjoy as is or with a side of Caesar salad, steamed broccoli or green peas! For full recipe ingredients and instructions see recipe card below. Bake at 350° uncovered for 15 minutes until hot and golden brown.Pour sauce over noodles and mix together. I usually let it simmer for a minute and then remove from heat. Cook uncovered over medium heat, stirring until cheese is melted.
In a medium pot add the cashew cream and rest of sauce ingredients.Drain, and add to your Nutra bullet or blender with the 1/2 cup of water, blend until smooth. While noodles are cooking make sauce: Add cashews to a small bowl, cover with boiling water from kettle for 5 minutes.Drain, toss with drizzle of oil, add to baking dish Cook pasta according to package directions.Make topping: Combine the melted vegan butter and miso in a medium bowl, then add in the breadcrumbs and nutritional yeast.Preheat oven to 350° Grease a 2 & 1/2 or 3 quart casserole dish, or -8x11 works too!.Melted vegan butter: for binding with bread crumbs for a delicious crispy top.Miso: another cheesy element for topping (optional).
Panko Bread crumbs: for topping casserole, can easily use gluten free if needed.Macaroni noodles: can use elbow macaroni or straight cut.Spices: granulated garlic and onion, paprika, turmeric for colour and salt.Bragg or Tamari: saltiness and depth of flavour, could sub soy sauce.Vegetable bouillon paste: I always use better than bouillon it is far superior than other brands in my opinion.