Mac & Peas

• 1 16 oz. box of pasta 
• 1 1/2 cups raw cashews
• 1 small peeled and diced yellow potatoes
• 1 medium peeled and diced carrot
• ½ medium sized sweet onion
• 1 tbsp extra virgin olive oil*
• 1 tbsp white or yellow miso
• 5-6 tbsp nutritional yeast**
• 1 tsp garlic powder
• ½ tsp sea salt
• Pepper to taste***
• 2 cups of unsweetened non-dairy milk 
• 1 ½ cups frozen sweet peas 

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1. Fill a large pot with salted water (salt your water folks!) and bring to a boil, once boiling, add in your macaroni noodles of choice following package instructions. When your pasta has about 2 minutes left on your timer, add your frozen sweet peas!  
2. While that is boiling, fill a medium pot with salted water and bring to boil. Once boiling, add in your raw cashews and set a timer for 20 minutes.
3. Once the timer reaches about 10 minutes add in your diced yellow potatoes and peeled diced carrots to the boiling water.
4. While this is cooking, slice your onion and add to a small saute pan with 1 tbsp extra virgin olive oil. Cook on low heat and caramelize your onions until they are golden brown. Set aside until they cool. 
5. Once the timer runs out, check your potatoes and carrots with a fork to make sure they are tender. Drain your cashew, potato, carrot blend and let cool, then add to a high speed blender with your caramelized onions. 
6. To your blender add miso paste, nutritional yeast, garlic powder, sea salt, pepper and unsweetened non-dairy milk. Blend until smooth, add more non-dairy milk if needed. 
7. When sauce is finished blending, transfer your pasta and peas to a large bowl or dish and add your cheese sauce. Stir to combine!
8. If you want to make this dish next level yum, transfer to a baking dish, top with gluten free bread crumbs and vegan cheese and bake at 350 degrees for 10-15 minutes. YUM!