Step 1

Preheat oven to 400 F.

Step 2

To a large nonstick skillet, heat the olive oil over medium low heat. Add the onion and garlic and cook until fragrant and caramelized, about 45-60 minutes.

Step 3

Meanwhile, to a high speed blender, puree the cashews, broth, lemon juice, salt, nutritional yeast and turmeric until very smooth.

Step 4

Meanwhile, cook the whole grain pasta for 2 minutes less than the recommending cooking time on the package.

Step 5

Add the pasta and sauce to the skillet with the caramelized onions and toss to coat.

Step 6

In a bowl, mix together the poppyseed, sesame seeds, garlic flakes, onion flakes and kosher salt.

Step 7

In another bowl, mix the vegan butter and panko.

Step 8

To a 9 inch square or round oven-safe dish, layer half of the pasta and top with 1 cup of the vegan shreds. Add the remaining pasta.

Step 9

Top with the remaining 1 cup of vegan cheese shreds, the panko breadcrumbs and the everything bagel spice. Bake for 10-15 minutes on the top shelf until browned. Serve immediately.