Name: Creamy Vegan Cheese Sauce
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 7 servings
Ingredients: 2 cup cooked potato ((about 3-4 potatoes, see note)); 2 tbsp cooked red pepper ((about 1/3 of a medium sized pepper)); 3 tbsp cooked orange carrot ((about 4-5 baby carrots or one medium sized)); 5 tbsp cooked sweet or yellow onion ((about 1/2 a small)); 0.5 cup raw cashews ((see note)); 1 tsp roasted garlic ((about 2-4 cloves, depending on size)); 1 tsp fresh lemon juice; 0.75 tsp chickpea miso ((see note)); 0.5 tsp ground mustard seed; 0.5 tsp paprika; 1.5 tsp sea salt ((can use less or more depending on taste preference)); null null your favorite pasta if making mac and cheese

Instructions

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1

Roast the [garlic] by peeling and wrapping it in tin foil with a splash of [veggie broth]. Roast at 400 F (205 C) while you cook the veggies.
2

Put [potatoes] (peel if desired), [red pepper], [carrots], [sweet onion], and [cashews] in a pot and cover with [water]. If not using a high-speed blender, grind [cashews] dry first.
3

Cook over high heat until water boils (about 15 minutes if uncovered). Turn heat to medium and boil another minutes (20), until [potatoes] are tender.
4

When done, drain [water] (reserving some to thin sauce if needed). Separate [veggies] and place the [cashews] in the blender. Use a fork to remove [veggies], then drain [cashews] over a pasta strainer.
5

Measure out the needed amount of each [veggie] and place each in the blender. Add the remaining ingredients: roasted garlic (1 tsp), fresh lemon juice (1 tsp), chickpea miso (0.75 tsp), ground mustard seed (0.5 tsp), paprika (0.5 tsp), and sea salt (1.5 tsp).
6

Blend on high until a creamy, gooey consistency is achieved. Use a tamper tool if available; otherwise, stop and push down ingredients occasionally.
7

If a thinner consistency is desired, add some of the reserved cooking [water], tbsp (1) at a time, until satisfactory. Serve hot.
8

To make mac and cheese: Cook your [pasta] according to package directions.
9

Drain [pasta], reserving about cup (1) [pasta water].
10

Add the [pasta] back into the pot and add your desired amount of [cheese sauce].
11

Then add [pasta water], tbsp (1) at a time, mixing well between additions, until the desired consistency for your mac and cheese is reached. If the [pasta] is too starchy, use regular [water] or [non dairy milk]. Add [salt] if needed, as the sauce may be less concentrated. Devour!