Soak raw cashews and sun-dried tomato in hot water at least 1 hour. Drain and rinse well.
Boil potatoes and carrots in saucepan until fork tender, about 10 minutes. Drain.
Place all ingredients in a high-speed blender; mix on high speed for 1-2 minutes, until very smooth and creamy.
Mac ‘n Cheez Instructions
Preheat oven to 375° F.
Boil pasta according to the package directions. Rinse and drain. Set aside.
In a small bowl, combine panko crumbs and melted vegan butter (if using). Set aside.
Using the pot you cooked the pasta in, combine the Mighty Cheez Sauce and pasta.
Pour the Mac 'n Cheez into a large casserole dish and top with panko topping.
Bake for 25-30 minutes, or until top is golden. You can broil for 1-2 minutes if you want it darker.
Remove from the oven and garnish with chopped parsley, if desired.
Notes
• The beer enhances the cheezy flavor in this sauce. We use Heineken 0.0 alcohol-free beer but any light beer should work. Or simply substitute with plant milk, vegetable broth, or water.• Depending on your potatoes, this sauce can get a bit thick. Just add a little more plant milk to thin it down, if needed.• You can use another variety of potato; but some may not lend the stretchy-starchy texture desired in this cheez sauce.
Keyword carrot, cashew, casserole, cheez, mac and cheese, macaroni and cheese, pasta, plant-based, potato, vegan