You’d never guess this “cheese” was dairy-free. Heck, my family didn’t even know! The texture and taste is so similar it’s almost scary. Anyways… Vegans, plant eaters, lactose intolerant beings, this one is for YOU. Enjoy!
3 medium potatoes (peeled)
⅓ yellow pepper
⅓ small yellow onion
4 medium garlic cloves (roasted)
½ cup cashews (soaked and drained)
2 teaspoons apple cider vinegar
2 teaspoons mustard seed powder
2 teaspoons sea salt
1 teaspoon pepper (optional)
12 ounces elbow macaroni
Place the potatoes, pepper, carrots and onion in a pot of water and bring to a boil. Cook for roughly 20 minutes or until the potatoes are tender. While the vegetables are boiling, bring a saucepan of water to a boil and add the pasta- cook according to the directions on package. Drain the vegetables and put in a large blender (I use a Vitamix) and blend on high until smooth. Add the rest of the ingredients and blend until smooth. Spoon pasta into a dish and top with the “cheese” sauce. Delish!