Ingredients
- 8–12 oz pasta (elbow macaroni, shells, or your favorite shape)
- 1 cup of cashews
- 1 cup of diced potatoes
- 1 cup of filtered water
- 1/2 cup of Bragg Nutritional Yeast
- 3 tbs of Bragg Apple Cider Vinegar
- 1 tsp of onion powder
- 1 tsp of salt
- In a small pot bring water to a boil and add potatoes and cashews. Cook until potatoes are fork tender (about 20 minutes).
- Drain cashews and potatoes and add to blender along with remaining ingredients excluding pasta. Blend until cheese sauce is creamy smooth.
- Cook pasta in a pot of salted, boiling water according to package instructions. Drain and set aside, reserving some of the starchy pasta water for thinning the sauce if needed.
- Return the drained pasta to the pot over low heat and add the vegan cheese sauce. Toss gently to combine, adding the reserved starchy pasta water ¼ cup at a time to thin the sauce as needed. Heat until warmed through, about 2 minutes. Transfer to plates and enjoy.
