Love everything bagels? You need everything bagel mac in your life! Creamy, dairy-free mac and cheese is topped with crispy panko breadcrumbs and everything bagel seasonings to make this indulgent vegan dinner.
Bring a large pot of salted water to a boil.
Add the pasta and cook it according to the package directions, then drain it into a colander, return it to the pot, and toss it with a dash of oil to prevent sticking.
While the pasta cooks, stir all of the topping ingredients together in a small bowl.
Place the cashews into the bowl of a food processor fitted with an s-blade, along with ¼ cup of the milk, the miso paste, lemon juice, tapioca starch, and white pepper.
Blend the mixture to a smooth paste, stopping to scrape down the sides of the bowl as needed.
Preheat your broiler.
Once the pasta has cooked and the cashew mixture is blended, place the remaining 2 ¾ cup of milk into a medium saucepan or large oven-safe skillet, then place the pot over medium heat.
Heat the milk, stirring frequently, until it comes to a simmer.
Add the cashew mixture to the pot, whisking vigorously until fully blended with the milk.
Continue to cook the mixture for about 2 minutes, whisking frequently, until it thickens up to the consistency of cheese sauce.
Stir in the pasta until uniformly coated with the sauce.
Taste-test and season with salt if needed.
If you've been using a saucepan, transfer your mixture to a casserole or baking dish. If you've been using an oven-safe skillet, leave it in there. In either case, smooth out the top with a spatula.
Sprinkle the topping evenly over the pasta.
Place the skillet or baking dish under the broiler and broil just until the topping begins to brown, 1-2 minutes. Watch it closely to avoid burning.
Divide the macaroni onto plates and top with scallions or chives.
Serve.
Loosely adapted from Everything Bagel Mac and Cheese from My Name is Yeh.