While this sauce doesn't quite replicate the taste of a traditional cheese sauce, it is still really delicious and creamy. The corn adds a sweetness to it, although you could try other vegetables (peas, broccoli, asparagus) or leave it out completely.
Ingredients 500g macaroni pasta
2 large corn cobs
1 tbsp olive oil
1 brown onion, chopped
3 garlic cloves, chopped
1 large carrot, finely chopped
1 cup cashews
2 tsp Dijon mustard - to make vegan, use a vegan mustard instead
4 tbsp apple cider vinegar
1 cup water
1/2 cup nutritional yeast
Salt and pepper
Bring a large pot of water to the boil and cook the macaroni until al dente. Drain, and return to the pot or a large serving bowl.
Bring another large pot of water to boil. Add the corn and chopped carrot and cook for 10 minutes. Drain and leave to the side.
Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion and cook until translucent, for 5-10 minutes. Add the garlic and cashews and allow to heat through, stirring often, for about 5-10 minutes.
Spoon the onion, garlic and cashews into a blender. Add the mustard, nutritional yeast, carrot, apple cider vinegar and water. Blend until smooth. Season with salt and pepper.
The sauce should be quite thick and creamy. If it's not blending well, add more water.
Pour the sauce over the pasta and mix well.
Cut the corn kernels off the cobs and add to the pasta. Mix, breaking up the corn into individual pieces.