Vegan Macaroni And Cheese - cooking recipe

Ingredients

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

Preparation

To make the cashew cheese sauce, soak cashews in cold water for 4 hours then drain.
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.
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.
Arrange pasta in a serving bowl and garnish with parsley and tortilla chips.