Vegan Sun-Dried Tomato Mac and Cheese
Ingredients
- 1 large russet potato, diced with skin
- 1 cup raw cashews
- 1 cup sun-dried tomatoes
- 1 large carrot, diced
- 1 medium yellow onion
- 3 cloves garlic
- 1 tablespoon white, yellow, or mellow miso
- 1/2 cup nutritional yeast
- 1 teaspoon salt
- 2 cups oatmilk
- 1 teaspoon liquid smoke
- 1 tablespoon tapioca starch
- 1 pound pasta of choice
Preparation
Wash and scrub the potato, then dice it.
Boil the diced potato with cashews, sun-dried tomatoes, and carrot for 20 minutes.
While the ingredients are boiling, brown the onion and garlic over medium heat, 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.
Save a little of the cheese sauce to drizzle over other things.
Pasta tips
Boil the noodles in salted water to season them from the inside out.
Scoop out 1/4 cup of the pasta water before draining and add it to the sauce for gloss and flavor.
Never rinse the noodles after boiling, as it washes away flavor and removes the starch coating that helps sauce stick.
