- 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
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!