Cheesy Noodles

  • Yield : a lot
  • Servings : many
  • Prep Time : 20m

This recipe makes a lot so I suggesting cutting it in half or make the whole thing if you’re having a party. The consistency is that of nacho cheese so you’re not limited to using it in pastas, go a little cheese wild and get creative.


  • 4 Tbsp chopped shallots
  • 2 cups chopped potatoes (you can leave peels on)
  • 1 small sweet potato
  • ½ cup chopped carrots
  • 2/3 cup chopped onion
  • 2 cups water
  • ½ cup raw cashews (soaked for 1-5 hours and drained)
  • 2 tsp salt
  • 2 Tbsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp garlic minced
  • ½ tsp Dijon mustard
  • 2 Tbsp lemon juice
  • ½ tsp black pepper
  • Pinch of cayenne pepper


Step 1

In a medium saucepan, add the shallots, potatoes, sweet potatoes, carrots, onion, and water and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.

Step 2

Place the cashews, salt, garlic, oil, mustard, lemon juice, black pepper, paprika, and cayenne in a blender or food processor. Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth.

Step 3

Pour the cheese sauce over the cooked pasta or whatever.

Step 4


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