Mini Vegan Mac and Cheese Casseroles

Preheat oven to 375°F. Cook macaroni according to package directions, adding peas the last 2 minutes of cooking. Drain; return macaroni and peas to pot. 2. In a blender combine milk, ⅔ cup of the nutritional yeast, and the next six ingredients (through garlic powder). Cover and blend until smooth. Season with salt and black pepper. Add to macaroni mixture; stir well. Taste and adjust seasoning. 3. Arrange eight 12-oz. ramekins on a baking sheet. Spoon macaroni mixture evenly into ramekins. 4. In a small bowl combine bread crumbs, miso, and the remaining 1 tablespoon nutritional yeast; massage with fingers until mixture has a crumbly texture. Sprinkle evenly over casseroles. 5. Bake 20 to 30 minutes or until lightly browned on top. Let stand 5 minutes before serving. 6. To store, let casseroles cool to room temperature; cover tightly with plastic wrap. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.