Cheese Sauce:
- 1 ½ Cups Finely Diced Russet Potatoes (About 1 Medium Potato)
- ¼ Cup Finely Diced Red Bell Pepper
- ½ Small Yellow Onion, Diced
- 2 Tbsp. Raw Cashews
- 2 Tbsp. Tahini
- 1 Tbsp Fresh Lemon Juice
- 2 Tbsp. Nutritional Yeast
- 2 Tbsp. Arrowroot Powder
- 1 Tsp. Sea Salt, Or To Taste
Combine potato mixture, reserved cooking water, tahini, lemon juice, nutritional yeast, arrowroot powder, and salt in a blender. Process on high until everything is smooth and creamy about 3 minutes.
May store the sauce in an airtight container in the refrigerator for up to 5 days.
Mac and Cheese:
1. Preheat the oven to 350 F
2. Prepare the macaroni according to the package instructions. Drain and transfer to a large mixing bowl. Add the cheese sauce and mix well. Pour the mixture into a nonstick 9×13-inch baking dish. Top with the bread crumbs, if desired.
3. Bake until the bread crumbs are browned, and the sauce is bubbly around the edges, 25 to 30 minutes.
Note: You can make a quick stovetop version of this dish by heating the cheese sauce in a large
Saucepan and adding the cooked macaroni to the pan. Mix well and serve.
