Vegan mac'n'cheese in the oven

Ingredients:

• 450 g of pasta horns
• 1.5 cups raw cashews
• 1/4 cup nutritional yeast
• 1 teaspoon cornstarch
• 1 teaspoon garlic powder
• 0.5 tsp ground mustard
• 1 package (350 g) frozen pumpkin puree, thawed
• 1 tbsp. panko breadcrumbs
• 0.5 cup dairy-free Parmesan
• 1–2 tbsp. l. olive oil
• Special equipment: powerful blender

Preparation:

1. Cook the pasta according to package directions. Drain and keep warm.
2. Meanwhile, combine the cashews with enough boiling water to cover them in a medium bowl. Let sit for 10 minutes. Drain.
3. Preheat oven to 200°C.
4. Combine the soaked nuts, nutritional yeast, cornstarch, garlic powder, ground mustard, and 1.5 cups of water in a high-power blender. Blend until smooth, adding more water if necessary to achieve the desired consistency. Add the pumpkin puree and season with salt and pepper to taste.
5. Place the cooked pasta and sauce in a lightly greased 9x13-inch baking dish. Combine the panko, Parmesan, and olive oil in a bowl. Sprinkle evenly over the pasta. Bake until the pasta is bubbly and the topping is golden brown, 20–25 minutes.