My inspiration for this dish was the macaroni and "cheese" that I had at Hugo's in Los Angeles a couple of years ago. If I hadn't been in such a hurry to eat this tonight, I would've added green peas, mushrooms, and fried onions on top. However, given that I could barely wait long enough to take a picture, I didn't get to the embellishments!
Ingredients:
- 1 C cashews, soaked
- 1/4 C sunflower seeds, soaked
- 3 1/2 C plant-based milk
- 2 t onion powder
- 1 t garlic powder
- 1 t garlic salt
- 1/4 t white pepper, finely ground
- 3 T cornstarch
- 2 T white balsamic vinegar
- 1/4 C white miso
- 1/4 C vegan buttery spread
Preparation:
- Soak the cashews and sunflower seeds in water for several hours until softened.
- Strain the soaking water and place the nuts and seeds in a blender.
- Add the plant-based milk, onion powder, garlic powder, garlic salt, and white pepper.
- Blend until smooth.
- In a large pot, melt the vegan buttery spread over medium-low heat. Add the contents of the blender.
- Add the cornstarch, balsamic vinegar, and miso, and whisk until fully incorporated.
- Bring the mixture to a low boil and let it simmer until desired thickness.
- Add vegetables, if you'd like.
- Serve over your choice of pasta.
- Enjoy!
Notes:
I have to say, the results surprised me. This MIGHT be even better than the sauce at Hugo's - and I have to thank them again for the inspiration!
