You asked for it, so here it is!!
(g/f, nut free and soy free options too)
1⁄2 cup raw cashews (or sunflower seeds)*
4 tbsp. nutritional yeast
1 tsp. onion powder
1 tsp. salt
1-1/3 cup soymilk (or favorite non-dairy variety)
4 tsp. mellow white miso paste (or chickpea miso)
1 tsp. lemon juice
2 tbsp. tapioca starch (or cornstarch)
1⁄2 cup roasted red bell pepper (packed in water)
1⁄2 tsp. freshly ground black pepper
dash of cayenne pepper or pepper sauce (optional)
Combine all ingredients in a blender until smooth and creamy*. Transfer to a saucepan and cook over medium heat, stirring occasionally and allowing the cheese to thicken. (Alternately, if you have a high power blender, such as a Vitamix or Blendtec, it can be made completely in the blender – start on low, ramp up to high and blend until warm and thick.)
Cook your favorite macaroni as directed while making the sauce. Drain the macaroni and return to the pot. Add cheese sauce and mix well. Warm to desired temp and serve it up, preferably with a plate of greens!
Notes: *If you find your cashews/or sunflower seeds are not blending smoothly, you will want to soak them in water for several hours or overnight. Or try boiling them for quicker softening. Blender performance varies and you’ll want to experiment to find the method that is right for you!
Use this cheese sauce for anything you would like cheesy! Baked potatoes, chili cheese fries, broccoli, let your imagination be your guide!
Sheri demonstrated this on May 3, 2017 during the plantpoweredforhealth.com meeting. Adapted lightly from HappyHerbivore.com—check out her website!