Next Level Vegan Mac n Cheese with Toasted Broccoli

Preheat oven to 375 degrees F. Soak cashews in hot water for 15 minutes. Cook macaroni noodles according to directions on the package. Remove seeds from bell pepper and cut into 4 pieces, place on a baking sheet lined with parchment paper and bake in preheated oven for 10 minutes. Once bell pepper is out of the oven (leave oven on for the mac n cheese), place it in a high-speed blender along with soaked cashews, cannellini beans, miso paste, 1/2 cup nutritional yeast, macadamia milk, lemon juice, liquid smoke, 1/2 tsp salt, and 1/4 tsp pepper. Blend for 1-2 minutes or until smooth.

Place the cooked macaroni noodles in a baking dish. Pour all of the sauce over the noodles and mix until each noodle is coated. Place in preheated oven for 15 minutes. Meanwhile, place your four slices of bread in a toaster oven until golden and crisp. Place toast, 3 tbsp nutritional yeast, dried oregano, garlic powder, and 1/2 tsp salt in a food processor and pulse until bread crumbs begin to form.

Once the mac n cheese has been in the oven for 15 minutes, take it out and sprinkle over the bread crumbs. Place back into the oven for 10 minutes. Remove from oven and enjoy hot! Sprinkle over thinly sliced chives for garnish.