Inspired by a vegan alfredo meets a vegan mac and cheese recipe, this is now my go-to for pasta casseroles (many of my friends have had this at parties or gatherings) and for fresh veggie casserole bakes. You can add more spice, garlic or nutritional yeast to taste to boost up this smooth and simple recipe.
2 1/2 C non dairy milk
1/2 C raw cashews (soaked for 2 hours and drained)
3 TBSP Nutritional yeast
3 TBSP rolled oats or oat flour
2 TBSP corn or arrowroot starch (potato starch could also work, but start with 1 TBSP)
1/4 tsp seas salt
1 1/2 tsp onion granules
1 TBSP dijon mustard
Directions: Place all of the ingredients in a high powered blender and blend on high until smooth.
Pour sauce into a heavy bottomed saucepan and simmer. Reduce heat and whisk continuously until sauce has thickened.
Cook pasta of choice according to directions, rinse and drain. Mix pasta and sauce in a baking pan, coat lightly with breadcrumbs and bake at 350º until the top is lightly browned.
For a veggie casserole, sautee veggies (such as kale and summer squash) with a diced clove of garlic and some olive oil until tender, Mix the sauce and veggies, top with breadcrumbs and bake at 350º or until the top is slightly browned.