Step 1

Soak Cashews for 2-3 hours (or better overnight), then drain. (Optionally, you can also boil the cashews for 10 minutes or simply use store-bought cashew butter).

Step 2

Chop potatoes, carrots, onion, and garlic and cook for about 10 minutes, or until the vegetables are soft enough to blend.

Step 3

In the meantime, cook pasta ‘al dente’ according to package instructions. Drain afterward.

Step 4

As soon as the vegetables are soft enough to blend, remove them with a slotted spoon from the cooking water and blend them with 175 ml of that cooking water along with the remaining ingredients in a blender for about 2 minutes until smooth and creamy. (The consistency of the sauce depends on the amount of the liquid).

Step 5

Pour the sauce over your cooked noodles. (Heat up again, if you like).

Step 6

Serve your mac and cheese with red pepper flakes and fresh parsley in a pasta dish.

Step 7

As an option, you can place the noodles in a baking dish, sprinkle with bread crumbs and bake at 180 degrees for about 15 minutes.

Step 8

Enjoy!