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. Bake at 350°F for 15 minutes, watching closely so the top doesn’t burn.
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.
