Crispy Baked Vegan Mac and Cheese

1 small-medium butternut squash (about 2 ¼ pounds or 1 kg)

Olive oil or avocado oil, for roasting and tossing pasta

½ cup (~70g) raw cashews, soaked in cool water overnight or in boiling water for 1 hour and then drained*

¾ cup (60g) nutritional yeast (makes for an extra cheesy flavor, but you can use ½ cup or 40g and it will still be good)

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon dry mustard powder (optional but adds a nice sharp tangy flavor)

1 tablespoon mellow white or yellow miso paste

1 (13.5 ounce/ 400 mL) can “lite” coconut milk

1 ½ tablespoons fresh lemon juice

1 tablespoon tapioca flour (see the “frequently asked questions” section for substitutes)

12 ounces (340g) elbow macaroni (see the “frequently asked questions” section for notes on how to make this recipe gluten-free)

1 ½ teaspoons kosher salt + more to taste

Freshly cracked black pepper to taste

subheading: Crispy Topping:

¾ cup + 2 tbsp (60 to 65g) panko bread crumbs

1 tablespoon nutritional yeast

Scant ¼ teaspoon kosher salt

⅛ teaspoon smoked paprika

2 ½ tablespoons vegan butter, melted

Directions at rainbowplantlife.com

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