Vegan Macaroni And Cheese

• 7 oz raw, unsalted cashews
• 1 clove garlic, roughly chopped
• 1 None onion, diced
• 1 tbsp coconut oil
• 1 None jalapeno, seeds removed, finely chopped
• 1-2 tsp cornstarch
• 1 1/4 cups vegetable broth
• 14 oz vegan, gluten-free short pasta
• None None chili powder, to taste
• None None ground cumin, to taste
• 2 sprigs fresh parsley, leaves chopped
• 2 oz tortilla chips, coarsely crumbled

1. To make the cashew cheese sauce, soak cashews in cold water for 4 hours then drain.
2. Heat oil in a frying pan over medium heat. Saute onion for 3 mins, until soft. Add garlic and cook for 2 mins. Transfer to a food processor along with cashews, jalapeno, cornstarch and vegetable broth. Puree until smooth then transfer to a saucepot and simmer until thickened. Season to taste with salt, pepper, chili and cumin.
3. Meanwhile, cook pasta in boiling salted water until al dente. Drain, reserving 1 cup cooking water. Add pasta to cashew sauce and toss to combine. Dilute with pasta water, if necessary.
4. Arrange pasta in a serving bowl and garnish with parsley and tortilla chips.

cashews, clove garlic, onion, coconut oil, cornstarch, vegetable broth, vegan, chili powder, ground cumin, parsley, tortilla chips

Taken from recipes-plus.com/api/v2.0/recipes/34969 (may not work)