Vegan Cheesy Sauce
¾ cups cashews
2 carrots cubed
1 small white sweet potato cubes
⅛ tsp hing
½ tbsp salt
¼ cup nutritional yeast
Vegan Crispy Flacon Ingredients
1 cup unsweetened coconut flakes
1 tbsp tamari
½ tbsp sunflower oil
½ tbsp maple syrup
½ tsp smoked paprika
⅛ tsp black pepper
¼ tsp ground cumin
Pinch of salt
Cut potatoes and carrot into equal size cubes and bring 3-4 cups of water to boil (as preferred consistency). Add in cashews, nutritional yeast and hing. Let cook for 20 minutes (or until veggies are soft).
Meanwhile, in a small bowl whisk together all tamari, sunflower oil, maple syrup, smoked paprika, black pepper, cumin and salt. Pour sauce over coconut flakes on baking sheet. Mix well and place in oven. Bake for 6 minutes on 325 F. Toss and turn and then bake for another 8 minutes. Let rest for 10 minutes.
Remove veggies and water from stove and pour into Vitamix (or blender of similar caliber). Blend until into creamy smooth cheesy sauce.
Separately cook 4 cups of pasta, add cheesy sauce to pasta and garnish with crispy bacon.
Feeds 3-4 people