This dish is made with white miso, nutritional yeast, potato, and carrot blended in a creamy plant-based cheese sauce with elbow pasta (or any shape of your choosing). Serve as is, or add some vegan BBQ sauce-coated soy curls to your meal for that all-American flavor.
Ingredients
- 1 cup raw cashews (must be raw not roasted or salted)
- 1 cup russet potato (cut 1 medium potato chopped into large chunks)
- ½ cup carrot (1 medium carrot chopped into large chunks)
- ¼ cup white onion (1 smaller onion chopped)
- 4-6 cloves of garlic (roughly chopped)
- ½ cup nutritional yeast
- 1½ cups non-dairy milk (unsweetened oat milk is preferred)
- 2 tbsp cornstarch
- 2 tbsp white miso paste (not red as that's quite strong)
- 1 tsp paprika
- ¼ -½ tsp salt (optional)
- ¼ tsp tumeric
- 16 ounces elbow macaroni (or a different shape)
Instructions
- In a medium sized pot, combine the cashews, potato, carrot, onion, garlic, and enough water to cover by 2 inches. Bring to a boil, reduce heat, and simmer for 20 minutes. Drain but don't rinse.
- Transfer the cooked ingredients to a blender and add the remaining ingredients. Blend until smooth. Add more liquid as needed. It should be thick but pourable.
- While the sauce ingredients are cooking, boil your pasta in salted water until they are al dente. Check the pasta box for cooking times.
- Drain the pasta, don't rinse, and combine the pasta and sauce in either of your used cooking pots. While stirring, heat until bubbling. Remove from heat and let rest for 5-10 minutes before serving.
Add in roasted jalapeno or even canned jalapeno for queso dip, but remember to heat the sauce to thicken it.
Don’t skip the white miso, because that’s the ingredient that gives that cheesy, umami flavor. Nutritional yeast gets close, but the miso really makes this the best.