Creamy Vegan Mac 'n' Cheese

1. Melt Shortening and Cook Onion and Garlic

Begin by melting the vegetable shortening in a medium skillet over medium heat. Once melted, add the thinly sliced onion and garlic. Cook them for about four minutes, stirring occasionally, until they soften but do not brown.

2. Add Spices and Condiments

Next, stir in the ground paprika, granulated garlic powder, tomato paste, and mustard. Cook this mixture for about a minute, just until it becomes fragrant and starts to sizzle.

3. Add Potato and Cashews

Now, add the thinly sliced potato and roasted cashews to the skillet. Continue to cook for about two minutes, stirring frequently until the cashews are lightly toasted.

4. Add Liquid Ingredients and Simmer

Pour in the water, miso paste, and almond milk. Bring everything to a boil, then reduce the heat and let it simmer for about ten minutes, or until the potatoes are tender when pierced with a fork.

5. Blend Sauce

Transfer the cooked mixture to a high-powered blender. Add the hot sauce and a pinch of kosher salt, then blend on high until smooth. If the sauce seems too thick, you can add a bit of water to reach your desired consistency.

6. Cook Macaroni

While your sauce is blending, cook the elbow macaroni in a large pot of heavily salted cold water. Bring the water to a boil and cook the pasta until just tender.

7. Combine Sauce and Macaroni

Once the macaroni is cooked, drain it, reserving about half a cup of the cooking liquid. Return the macaroni to the pot and pour the blended sauce over it. Stir the pasta and sauce over high heat until the macaroni is evenly coated. If the sauce seems too thick, use some of the reserved cooking liquid to adjust the creaminess to your liking.