This creamy vegan mac and cheese is made with pasta smothered in a creamy, flavor-packed but dairy-free sauce. A guaranteed hit with kids and adults alike!
Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. Drain the pasta into a colander, return it to the pot, and toss it with a dash of oil to prevent sticking.
While the pasta cooks, place the potato and cashews into another medium pot and cover with water. Place the pot over high heat and bring the water to a boil. Lower heat and cook until the potato is very tender, about 20 minutes. Remove the pot from the heat and drain the water.
Transfer the potato and cashews to the bowl of a food processor. Add the milk, miso, nutritional yeast, peppers, vinegar, onion powder, garlic powder and salt. Blend until smooth, stopping to scrape down the sides of the bowl as needed. This can take a few minutes.
Thin the sauce with additional milk if needed, then taste test and season with additional salt if you like. Adjust any other seasonings to your liking.
Pour the sauce over the pasta and stir until evenly coated. Divide onto plates or bowls and serve.