Ingredients

The following ingredients have 4 Servings
  • 1 lb elbow macaroni (cooked (or any pasta of choice))
  • 2 medium yellow potatoes (peeled and cubed (about 1 cup))
  • 2 medium carrots (peeled and cut into 1 inch pieces (about ½ cup))
  • 1 small yellow onion (quartered)
  • 2 large cloves of garlic (roughly chopped)
  • 1 cup unsweetened non-dairy milk of your choice (I used almond milk )
  • ¾ cup raw cashews (soaked for 2-4 hours or overnight)
  • ⅓ cup nutritional yeast
  • 1 Tablespoon lemon juice
  • 1 ¼ teaspoon sea salt (plus more to taste)
  • 1 teaspoon dry mustard powder
  • ¼ teaspoon turmeric powder (optional)
  • ½ cup reserved pasta water

Instruction

  • If you haven’t already soak your cashews for 2-4 hours. If you have a high powered blender like a Vitamix you can get away with soaking for only 30 minutes-1 hour.
  • Fill a large pot with about 1 inch of water. Add potatoes, carrots and onion to a steamer basket or metal colander and steam for about 15 minutes or until soft.
  • Meanwhile, cook the pasta according to package directions. Reserve 1/2 cup of the pasta cooking water before draining. Drain and transfer the pasta back to the pot.
  • Place all the vegan cheese ingredients in a blender (including the cooked potatoes, carrots and onions) and blend until smooth.
  • Pour the vegan cheese over cooked pasta, adding up to 1/2 cup pasta water to loosen the sauce, as necessary. Stir to fully combine.
  • Season to taste and serve.
  • Keep leftovers in an airtight container in the fridge for up to 5 days. To reheat it, add a little bit of milk or water to thin out the sauce. When reheating, stir often to avoid burning.