Name: Vegan Mac & Cheese
Prep time: 15 min
Total time: 50 min
Yield: 6
Ingredients: 2 tbsp. extra virgin olive oil; 1/2 c. Panko bread crumbs; 2 tsp. fresh thyme leaves; Kosher salt; Freshly ground black pepper; 1 lb. medium shells; 1 tbsp. refined coconut oil or vegetable oil; 1 white onion, chopped (about 1 1/2 cups); 1/2 medium yellow pepper, chopped (about 1 cup); 1 tsp. ground mustard; 1 tsp. ground cumin; 1 1/2 c. raw cashews; 1 russet potato, peeled and cubed (about 2 cups); 3 1/2 c. water; 2/3 c. sauerkraut, drained in a fine mesh sieve; 3 tbsp. nutritional yeast; 1 tbsp. white wine vinegar; 1 tbsp. hot sauce (such as Cholula)

Step 1In a large, salted pot of water, boil pasta until al dente, 9 to 10 minutes. Drain.

Step 2Meanwhile, make Panko topping: in a medium skillet over medium heat, heat olive oil. Add Panko and thyme, and season with salt and pepper. Cook, stirring occasionally, until Panko is golden. Transfer to a bowl to cool.

Step 3In a large pot over medium heat, heat coconut or vegetable oil. Add onion and pepper and cook until soft, 6 minutes. Season with salt and pepper, then stir in mustard and cumin and cook until fragrant, 1 to 2 minutes more. Add cashews, potatoes, and water and bring to a boil. Boil until potatoes are tender, 6 to 7 minutes.

Step 4When potatoes are tender, transfer mixture in pot to a blender or food processor, and puree until smooth. Add sauerkraut, nutritional yeast, white wine vinegar, and hot sauce. Puree again until smooth, then taste and season with salt and pepper if needed.

Step 5Combine cooked pasta and cheese sauce in a large bowl and stir to combine. Top with Panko mixture and serve.