Ingredients:

  • 1 cup Raw Cashews, unsalted (soaked and drained)
  • 1 large Russet or Yukon Gold Potato (approx. 7 oz), peeled and diced
  • 1 medium Carrot (approx. 3.5 oz), peeled and sliced
  • 3 medium Garlic Cloves, peeled
  • 1 lb Elbow Macaroni or Small Shell Pasta
  • Salt, for boiling water
  • 2 Tbsp Neutral Cooking Oil (Rapeseed or Sunflower)
  • 1 cup Unsweetened Plant Milk (Oat, Soy, or Cashew)
  • 1/2 cup Nutritional Yeast
  • 1 Tbsp Dijon Mustard
  • 1 tsp Apple Cider Vinegar (ACV)
  • 1 tsp Smoked Paprika
  • 1 tsp Onion Powder
  • 1/2 tsp Turmeric Powder
  • Fine Sea Salt & Freshly Ground Black Pepper, to taste

Instructions:

  1. Soak the Cashews: Place raw cashews in a bowl and cover with boiling water. Let soak for at least 30 minutes (or overnight in cold water). Drain thoroughly before use.
  2. Prepare Vegetables: Peel and dice the potato and carrot. Peel the garlic cloves.
  3. Boil Pasta and Veg: Fill the large stockpot with salted water. Bring to a rapid boil. Add the diced potato, carrot, and whole garlic cloves. After 5 minutes, add the macaroni.
  4. Cook Until Tender: Cook until the pasta is al dente and the vegetables are fork-tender (usually 7-9 minutes after adding pasta).
  5. Drain Components: Drain the pasta and vegetables immediately. Keep the pasta in the colander. Reserve 1 cup (240ml) of the starchy pasta water.
  6. Combine Sauce Ingredients: Transfer the cooked potato, carrot, and garlic cloves to the high-speed blender jug. Add the drained cashews, nutritional yeast, plant milk, ACV, Dijon mustard, smoked paprika, turmeric, onion powder, and the reserved pasta water.
  7. Blend Until Silky: Secure the lid and blend the mixture on high speed for 1–2 minutes. It must be absolutely smooth, velvety, and without any graininess. If too thick, add more plant milk or pasta water, a tablespoon at a time.
  8. Heat the Sauce: In the large saucepan or Dutch oven, heat the 2 Tbsp of neutral oil over medium heat. Pour the blended sauce into the saucepan. Bring to a gentle simmer, stirring constantly (about 3 minutes). The sauce will thicken slightly.
  9. Seasoning Check: Taste the hot sauce. Adjust seasoning aggressively with salt, pepper, and a dash more ACV or Dijon if needed to enhance the 'cheddar' tang.
  10. Combine Mac: Remove the saucepan from the heat. Add the drained, cooked macaroni to the sauce.
  11. Fold Gently: Stir well until every piece of pasta is thoroughly coated in the golden sauce.
  12. Serve Hot: Serve immediately.