Step 1

Preheat the oven to 375 ºF.

Step 2

Cook the pasta according to package directions, undercooking by 1-2 minutes. Drain and set aside.

Step 3

Heat the tablespoon of oil in a large pot over medium heat. Add the cashews, potato, carrots, and garlic and sauté until the cashews are golden in spots, about 2 minutes.

Step 4

Stir in the berbere, salt, and turmeric and let toast for 30 seconds. Add the water and bring to a boil. Turn the heat down to low, cover the pot, and let simmer until the potatoes and carrots are very soft, about 10 minutes but may take longer if the vegetables are cut larger.

Step 5

When soft, transfer the mixture to a blender and blend until smooth. Pour back into the pot and add the vegan cheese. Heat over low until the cheese has melted. Taste and adjust seasoning if needed.

Step 6

Combine the cheese sauce and the cooked pasta and transfer to an oven safe dish such as a casserole dish or cast iron skillet (I used a 9-inch cast iron skillet).

Step 7

Pulverize injera crisps (or see note below for substitution) in a food processor to make crumbs. Cover the top of the mac and cheese with the crumbs.

Step 8

Bake for about 15 minutes or until the mac and cheese is hot and bubbly and top is crispy. Enjoy!