Best Vegan Mac and Cheese

Instructions:

Place the cashews or macadamia nuts in a bowl and cover with water. Let soak for 2–6 hours (or refrigerate and soak overnight). Drain completely before using.

Steam or roast the carrots until soft.

In a blender, combine soaked nuts (drained), cooked carrots, nutritional yeast, vinegar, 2 cups water, vegan butter (if using), onion powder and nutmeg. Blend until completely smooth and creamy.

Pour the blended sauce into a pot, and heat on low until warm – do not boil. (Boiling dulls the flavor and thickens too quickly.)

In a small bowl, whisk the 2–3 tbsp white miso paste with a few spoonfuls of the warm sauce until it dissolves into a smooth mixture. Then stir this miso mixture back into the pot at the end, over very low heat or off heat entirely.

Taste and adjust seasoning – you can add up to ½ tbsp more miso.

Pour the sauce over the cooked pasta or vegetables and toss until fully coated. (see note)

Baking instructions:
Assemble your mac and cheese in a baking dish. Sprinkle the topping evenly over the top in an even layer. Bak

Note: If the sauce becomes too thick, whisk in a splash of warm water until it reaches desired consistency. This sauce freezes well and reheats beautifully with a little added water.