How to Make Vegan Macaroni and Cheese

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In a medium pot over high heat, bring squash, cashews, garlic, vinegar, and 4 to 5 cups water to a boil; reduce to a simmer and cook until cashews and garlic are fork-tender, 10 to 15 minutes. Drain squash mixture and transfer to a blender or food processor; blend slowly, then speed up and gradually add soy milk, then the yeast, miso, and seasonings until smooth, 3 to 5 minutes. Toss with macaroni.



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