Sriracha tofu mac + cheese bowl

INGREDIENTS

• 1 golden potato, peeled and chopped
• 1 carrot, chopped
• 1/4 cup cashews
• 1/2 cup vegan cheddar shreds
• 1/3 cup non-dairy milk (or more as needed)
• 1 tbsp nooch
• 1/4 tsp salt to taste
• pinch black pepper
• dash of turmeric and paprika for color
• 6 oz pasta of choice

INSTRUCTIONS

Boil the potato, carrot and cashews for 20 minutes or until soft.

Drain any excess water.

In a high speed blender add the potato, carrot, cashews and the rest of the ingredients.

Blend until you get a smooth, creamy sauce.

Drizzle over your pasta and enjoy!