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Preheat the oven to 350 F.
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Parboil your macaroni noodles (boil for 5 minutes), drain, and set aside.
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Boil a small to medium pot of salted water.
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While that's coming to a boil, peel and chop your carrot.
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Boil the raw cashews and carrots for 10 minutes.
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Once the cashews and carrots have finished boiling, drain them.
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Blend boiled cashews and carrots, white miso paste, water, starch, salt, nutritional yeast, apple cider vinegar, hot pepper brine, and garlic granules in your blender until completely smooth. This will work in any blender or food processor, but if you're not using a high speed blender be sure to blend for a few minutes to completely break up the cashew pieces.
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Heat the cheese liquid in a pan on medium heat, stirring constantly. The cheese is very liquid at this stage, but with some heat on the stove and from the oven it will turn into the perfect macaroni and cheese sauce.
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Once the sauce has thickened a bit, toss your parboiled noodles with your sauce until the noodles are evenly coated.
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Place the coated noodles in a greased 9” x 9” dish and cover with aluminum foil.
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Bake for 15-20 minutes (until noodles are soft and fully cooked).
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Remove aluminum foil.
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Optional – broil for 1-2 minutes (checking every 30 seconds), or until the top layer is golden brown and lightly crispy.