My foolproof vegan mac and cheese recipe (better than Kraft)

After years of tweaking, I've finally perfected my cashew-based mac and cheese. My non-vegan friends literally cannot tell it's not dairy. Here's the secret: The secret ingredient is WHITE MISO PASTE. It adds that umami depth that nutritional yeast alone can't achieve. **The sauce (blend until silky smooth):** - 1 cup raw cashews (soaked 2hrs or boiled 15min) - 1 cup oat milk - 3 tbsp nutritional yeast - 1 tbsp white miso paste - 1 tbsp lemon juice - 1 tsp dijon mustard - 1/2 tsp garlic powder - 1/2 tsp smoked paprika - 1/2 tsp turmeric - Salt to taste Pour over cooked pasta, heat in a pot for 3 min until thick and glossy. Top with breadcrumbs and broil. Trust me on the miso paste - it's the game changer. Let me know if you try it!