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!
Preheat oven to 400F.
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.
Boil pasta according to package instructions and drain when ready.
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.
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.
Toss the sauce with the pasta and top with your crispy breadcrumbs and fresh cilantro.