Vegan Mac and Cheese

1 . Stage

Soak the cashews: Put the cashews in a small heatproof bowl and pour 1 cup of boiling water over them. Set aside.

2 . Stage

Boil the potatoes and carrot: Put the diced potato and carrot in a medium saucepan. Add 1 cup water, or enough to barely cover the vegetables. Cover and bring to a boil over medium-high heat. Once boiling, reduce the heat to maintain a hearty simmer and cook, covered, until the potatoes are tender, about 10 minutes.

3 . Stage

Purée the sauce: Pour the potatoes, carrots, and cooking liquid into the jar of a blender. Add the cashews and 1/4 cup of their soaking water, along with the nutritional yeast, miso, oil, vinegar, garlic powder, turmeric, and cayenne. Purée until creamy, about 1 minute. If the sauce seems too thick, add a little more of the cashew-soaking water.

4 . Stage

Boil the pasta: Put a large pot of salted water on to boil over high heat. Add the macaroni to the boiling water and cook according to package directions until al dente (tender but with just a bit of resistance when you bite in).  Reserve 1/2 cup pasta cooking water, then drain and return the pasta to the still-warm pot.

5 . Stage

Mix the sauce and macaroni: Pour the sauce into the pot with the macaroni and stir to combine. Add the reserved 1/2 cup pasta cooking water to the blender and run it for about 30 seconds to coax out any sauce still clinging to the sides, then pour into the sauce.

6 . Stage

Taste and serve: Taste and adjust seasonings as necessary. Serve immediately. Refrigerate leftovers, tightly covered, up to 4 days. Add a few tablespoons of water when reheating to help smooth out the sauce. Love the recipe? Leave us stars below!