I made this tonight with oat milk, 1/4 tsp garlic powder instead of fresh, and shredded vegan parmesan instead of nutritional yeast. It was very easy and delicious! I used a mix of regular and whole wheat spaghetti. Loved the panko, cheese, and dried parsley mix topping! We don't have an oven safe pan so I cooked it in a large nonstick skillet then transferred to a 9x13 glass pan for the baking. It was so good that it tasted like it was from a high end vegan restaurant!
