Ingredients
Scale
- 2 medium Yukon gold potatoes (, chopped)
- 2 medium carrots (, chopped)
- 1/2 cup cashews (, soaked overnight)
- 1/2 cup nutritional yeast
- 2 tablespoons white miso
- 2 tablespoons Dijon mustard
- 1 clove garlic (, minced)
- 1/4 teaspoon onion powder
- Pinch white pepper
- Pinch salt
- 1 lb . brown rice macaroni pasta
Instructions
- Bring a large pot of water to a boil. Add in a large pinch of salt, and the potatoes and carrots. Cook until fork tender, about 10-15 minutes. Remove from the water and set aside. Reserve 3/4 cup of the vegetable cooking water.
- Bring the water back up to the boil and add in the pasta. Cook 1-2 minutes less than the package directions, just until the pasta is al dente.
- While the pasta is cooking add the cooked vegetables, reserved water, and remaining ingredients into the blender and blend until smooth.
- Drain the pasta and return it to the pot. Add in the cheese sauce and cook for 1-2 minutes, until everything is well combined. Serve.