

(The panko toasts quickly, so you’ll want to keep an eye on it.) Serve immediately. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes.


Mix in the Parmesan cheese, granulated garlic, black pepper, 1 1/2 cups of the shredded cheese and 1 cup milk. Place the noodles in an aluminum half pan. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. In a large pot over medium heat, melt together the butter, Velveeta, 3 cups of shredded cheese mix and 2 cups milk. Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, nutritional yeast for tang and soy sauce for complex saltiness.
