Just a few simple swaps, and we’ve created a plant-based mac and cheese you’ll be sure to drool over. Silky yams and creamy cashews pair beautifully with the smokiness and depth of chipotle peppers and ground cumin. Homemade gluten-free bread crumbs add the perfect crunchy topping to this must-try recipe!
step 01
Preheat oven to 400F.
step 02
Toss onion, garlic and yam with olive oil, salt and pepper and place on a parchment lined baking sheet. Bake until the vegetables are tender and golden–about 20-30 mins.
step 03
Boil pasta according to package instructions and drain when ready.
step 04
Process bread slices in a food processor until coarse. Transfer to a skillet with olive oil and cook over medium heat until crumbs are golden and crispy.
step 05
When the vegetables are done, add to a food processor along with the soaked and drained cashews and the seasonings. Process until smooth, adding broth as required.
step 06
Toss the sauce with the pasta and top with your crispy breadcrumbs and fresh cilantro.