Serve it warm with pepper, paprika and fresh parsley on it.Otherwise you can put your mac'n'cheese in a casserole dish, sprinkle it with breadcrumbs and roast it in your oven for another ten minutes until those crumbs are golden brown.The miso with the tang of lemon juice (I add tons) is just delicious and moreish. You can either eat it right now, just give it additional two minutes in a pan, until the pasta is al dente. Never touched mac n cheese pre vegan but love this recipe. Tasty? Tasty! Pour the cheese sauce on your noodles.For anyone who doesn't think it's cheesy enough: Just add some more nutritional yeast. For anyone who doesn't think it's creamy enough: Just add a little more water or soy cream.Now season your cheese sauce with salt and pepper, but also try a pinch of garlic powder, cayenne and paprika.Turn on the processor and keep looking at it fascinated as it will transform into a wonderful, creamy, yellow lot. Add cashews, soy cream, miso paste, nutritional yeast and lemon juice. Toss the vegetable in a processor together with 200 ml of your kept water. As soon as that happens, drain the vegetable but keep the water.They are perfect, if you can prick in a fork and they are soft enough to get smashed. Peel and cut the potatoes, carrot and onion in equal sized pieces, so they will cook in the same time. Cook your pasta according to instructions until they are slightly before al dente.The best would be to soak them over night, but if you have the munchies for mac'n'cheese, it'll work to soak those cashews in warm water for at least 30 minutes. Before the games can even begin: Let your cashews soak in water.
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