Source: Live Kindly | Serves: 6-8 | Time: 1 hr 15 min
Changes: skipped the miso paste; used almond milk instead of cashew milk; used panko breadcrumbs instead of making my own
2-3 medium sweet #potatoes, peeled, chopped, boiled, and cooled
1 small #cauliflower cut into florets, boiled, and cooled
1 tsp salt
12 tbsp nutritional yeast
1 tsp mustard
1 tbsp tapioca flour
1 cup almond milk
1 tbsp apple cider vinegar
¼ tsp onion powder
¼ tsp garlic powder
⅛ tsp smoked paprika
14 ounces cassava #macaroni
1 1/2 cups panko crumbs
Preheat the oven to 400° F.
Make the "cheese" sauce, by blending ingredients sweet potatoes through paprika. Set aside.
Cook macaroni according to package instructions. Drain and set aside.
Use the pot you cooked the macaroni in to warm up the cheese sauce for a about 5 minutes. Return the macaroni to the pot and combine well with the sauce.
Spoon the saucy macaroni into an oven proof dish, then sprinkle the crumbs evenly.
Place in the oven for 20 to 25 minutes, or until it is piping hot and the crumb topping is crispy and a golden brown.