Sweet Potato Cashew Vegan Mac and Cheese
Ingredients
- 1 large sweet potato, diced with skin
- 1 cup raw cashews
- 1 medium yellow onion
- 3 cloves garlic
- 1 tablespoon white/yellow/mellow miso
- 1/2 cup nutritional yeast
- 1 teaspoon salt
- 2 cups oatmilk
- 1 tablespoon tapioca starch
- 1 pound pasta of your choice
Preparation
Wash and scrub the sweet potato, then dice it. Boil with cashews for 20 minutes.
Brown onion and garlic over medium heat while boiling, using a little water instead of oil.
Drain the boiled ingredients.
Add all ingredients to a blender and puree until smooth.
Pour the sauce over one pound of cooked pasta of your choice.
Tips
Makes 8 servings. Add broccoli, sweet peas, and/or baked tofu for more protein and volume.
Boil noodles in salted water to season them from the inside out.
Scoop out 1/4 cup of pasta water before draining and add to the sauce for gloss and flavor.
Do not rinse noodles after boiling to preserve flavor and starch for better sauce adhesion.
