Bunner's Bakeshop's Butternut Squash Mac and Cheese Casserole | TasteToronto

Ingredients

• 8 ounces brown rice elbow pasta
• 2 tablespoons vegan butter
• 1 ¼ cups coconut milk (the carton kind)
• 6 tablespoons nutritional yeast flakes
• 1 tablespoon fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 ½ teaspoons onion powder
• 1 ½ teaspoons garlic powder
• 1 teaspoon kosher salt
• 1 pinch ground black pepper
• 1 tablespoon arrowroot starch
• 1 cup Daiya mozzarella shreds
• 1 15 oz can puree butternut squash (or you can roast and puree a fresh squash)
• ½ cup bread crumbs of your choice
• ½ to 1 teaspoon of paprika